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Had to find a recipe for this edition as the rostered columnist has COVID! Thought you might like to try our daughter’s Vietnamese Beef Salad.

Vietnamese Beef Salad

Ingredients for salad

  • Vermicelli noodles
  • Fried shallots
  • Crushed peanuts (or cashews if prefer)
  • Nice piece of beef marinated in some sweet chilli sauce or just garlic, chilli and ginger
  • Any combination of:
    • Snow peas – sliced
    • Red and green capsicum thinly sliced
    • Bean shoots
    • Snow pea tendrils
    • Cucumber, halved and then sliced
    • Shredded lettuce
    • Carrot sticks
  • A heap of (this is essential) coriander, mint and basil.

The dressing

  • 1 finely chopped chilli (seeds removed) or use sweet chilli sauce if you don’t like it too spicy.
  • Equal amounts of fish sauce and brown sugar (eg 7tbsp fish sauce, 7tbsp sugar, which seems a lot but it is fantastic and you don’t use too much on your salad anyway)
  • Small amount of hot water to dissolve sugar.

Vietnamese Beef Salad


  • Put vermicelli in large bowl, add boiling water and leave to sit until noodles tender. Drain and allow to cool.
  • In one big bowl just combine all the salad items together and mix well.
  • Cook beef searing well on each side and then remove from pan and slice thinly.
  • In each serving bowl put a handful of noodles, then a handful of salad mix, a few pieces of beef, a sprinkle of fried shallots and crushed nuts and then a couple of spoonfuls of the dressing drizzled over top.