Vietnamese rice noodle salad

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and finely dice the garlic and ginger. Heat a frying pan and gently fry half the ginger and half the garlic in a splash of sesame oil.

2. 02

   In a bowl, marinate the beef fillet tips with the cooked ginger and garlic and the remaining sesame oil for at least 30 minutes.

3. 03

   For the dressing, finely chop the chilli. Mix in a bowl with the lime juice, fish sauce, the remaining half of the garlic and ginger, the cane sugar and 3-4 tbsp water.

4. 04

   Simmer the noodles in a saucepan of boiling salted water for 5 minutes, then drain and transfer to a large bowl. Meanwhile, wash the romaine lettuce, remove the core and chop the leaves. Wash and peel the carrot and cucumber, and remove the cucumber seeds. Cut the romaine lettuce, carrot and cucumber into fine strips and add to the bowl with the dressing. Add the noodles and sprouts.

5. 05

   Sear the marinated beef in two batches in a hot frying pan with sunflower oil. Add directly to the rest of the salad.

6. 06

   Finally, scatter the peanuts over the salad. Wash the mint and coriander, pick off the leaves and fold them into the salad.