Vietnamese Beef & Noodle Salad
350g fillet steak
4 tblspns hoi sin sauce
200g glass noodles
1 cup mint
1 cup Thai basil
1 cup coriander leaves
1 lebanese cucumber, thinly sliced
2 long red chillies, deseeded and finely sliced
3 tblspns roasted peanuts
2 tblspns fried shallots
3-4 tblspns grated palm sugar
juice of 2 limes
3 tblspns fish sauce
1 stick lemongrass, white part finely sliced
Marinate the beef in the hoi sin for 2 hours.
Soak the noodles in hot water until soft. Drain, rinse in cold water and cut into manageable lengths (about 10cm).
Combine the herbs, cucumber, chilli and noodles in a bowl. Combine the dressing ingredients and adjust to taste. It should taste sweet, salty and tangy all at once.
Grill the beef to medium rare and allow to rest for 5 minutes. Slice thinly and add to the salad. Toss everything together and serve on plates sprinkled with the roasted peanuts and fried shallots.