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Vietnamese Beef Salad
Ingredients
- Salad
- 2 carrots, grated
- 1⁄2 cucumber, deseeded, grated
- 1⁄4 cabbage, thinly sliced
- 5 spring onions, sliced
- 3cm piece fresh ginger, peeled, grated
- 400g rump steak
- 1 Tbsp peanut or sunflower oil
- 100g rice vermicelli
- 1⁄2 cup fresh coriander, finely chopped
- 1⁄2 cup mint (use Vietnamese mint,
- garden mint or a mix of both)
- 1⁄4 cup Thai or purple basil leaves (optional)
- Nuoc Cham
- 3 chillies, sliced (leave the seeds
- in for a hotter sauce)
- 1 clove garlic, finely chopped
- 3 tsp palm sugar or brown sugar
- Juice of 2 limes
- 2 Tbsp rice vinegar
- 3 Tbsp fish sauce
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