Vietnamese Lemongrass Beef with Vermicelli Salad

Vietnamese Beef Lemongrass Vermicelli Salad

This is one of my favourite salads for those hot sticky days when you crave for something refreshing and filling.

If you’ve never tried fish sauce, it might take a little getting used to but it really does add oomph to this dish. I hope you enjoy it.

Serves 2

Beef marinade

  • 350gm beef steaks
  • 2 stalks of lemon grass
  • 1/2 a red onion
  • 2 cloves of garlic
  • 1 chilli
  • 1/2 teaspoon of ginger
  • 1 teaspoon of oyster sauce
  • 2 teaspoons of sugar
  • 2 tablespoons of fish sauce
  • 20ml of water


1. Slice the beef steaks (against the grain) into thin beef strips.

2. In a blender, mix in the rest of the beef marinade ingredients and blend until smooth.

3. Marinade the beef strips in the beef marinade for 1-2 hours (overnight if possible).

Dipping Sauce

  • 1 chilli
  • 4 tablespoons of fish sauce
  • 5 teaspoons of sugar
  • juice from 1/2 a lime
  • 200ml warm water


1. Slice the chilli into half, lengthwise, and remove the seeds and membrane. Then chop the chilli till it’s fine.

2. Separate in a bowl, dissolve the sugar with warm water.

3. Add the fish sauce and lime juice into the sugar water mixture.

4. Finally add in the chilli to the mixture and mix well.


  • 50 grams of Vermicelli
  • 1/2 Lettuce
  • 2 Carrots
  • 1 Cucumber
  • 2 handful of Bean sprouts
  • Mint leaves


1. In a bowl, soften the vermicelli by adding hot water. Leave for 10 minutes.

2. Meanwhile, cut the lettuce, cucumber and carrots into julienne strips.

3. Once the vermicelli has soften, drain the water using a colander.

4. In a plate, assemble the vermicelli, lettuce, cucumber, carrots and bean sprouts.

5. On a heated pan, stir fry the beef strips with 2 tablespoons of oil. Once cooked, add the beef strips to the plate of vegetables. Pour the dipping sauce over and mix well. Serve by dividing food into 2 plates. Add the mint leaves to the individual portions.