Vietnamese Beef and Noodle Salad

Vietnamese Beef and Noodle Salad
By Beef + Lamb NZ


  • 1 pack Silver Fern Farms Beef Rib Eye Steaks


  • 2 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 1 tsp lemongrass paste
  • 1 tsp ginger juice
  • 1 tsp sesame oil
  • Pinch of chili flakes

To serve

  • 2oz vermicelli noodles
  • ½ cup red cabbage or lettuce, very finely chopped
  • 1 carrot, peeled, and cut into thin sticks
  • ½ cucumber, shaved into ribbons
  • 1 celery stalk, thinly sliced
  • ½ red capsicum, deseeded and thinly sliced
  • ½ cup cherry tomatoes, halved
  • ½ cup fresh herbs – e.g. mint, coriander, basil
  • 1 packet snow peas or sugar snap peas
  • ⅓ cup roasted peanuts or cashews, chopped (plus extra for garnish)
  • ½ red chili, chopped (for garnish)
Recommended cut
Rib-Eye Steak
With bold taste and exceptional tenderness, our aged 10oz rib-eye steak is the perfect cut for serious steak-lovers. And thanks to the all-grass diet of our cows, it’s got rich, earthy flavor and beautiful, natural marbling. We love this steak with everything from hearty mushrooms to bright salsas with fresh herbs.Hand-selected by our Master Gra...
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