Recipe: Thai Beef Noodle Salad

Zingy, tangy, aromatic and delicious are all adjectives that have been used to describe this salad. The combination of birds eye chilli, mint, coriander and lime juice make for an explosion of flavours on the palate. Do serve this salad with medium or rare steak that has been finely sliced.


230g good quality steak
110g mixed salad leaves
2 tomatoes(cut each into 6 wedges)
1/16th cucumber (sliced)
30g rice vermicelli (soaked in hot water)

1 tbsp Mai Siam Fish Sauce
2 birds eye chillies (finely chopped)
3 tbsp lime juice
1 tsp finely chopped garlic
1 tsp finely chopped ginger
small handful chopped fresh coriander
small handful chopped mint
1 heaped tbsp shallots (fine dice)

Cooking Method

Serves 1

Mix all the dressing ingredients together in a glass bowl.

Drain vermicelli and allow to cool.

Mix leaves with vermicelli and divide between two plates.

Scatter cucumber and tomatoes over the leaves.

Cook steak on a very hot grill pan - cook to your preference but medium rare is recommended. Allow steak to rest and then slice finely across the grain.

Add steak to glass bowl with dressing ingredients and mix well.

Serve on salad leaves.