Lemongrass and Pineapple Beef Vermicelli Salad

bbc.co.uk

Andy Taylor

subheading: For the crispy fried shallots:

1kg/2lb 4oz red shallots, finely chopped

1 litre/1¾ pints vegetable oil

subheading: For the pineapple fish sauce:

50ml/2fl oz fish sauce

120g/4oz caster sugar

50ml/2fl oz lime juice

15g/½oz garlic, minced

25g/1oz red chillies, minced

50g/1¾oz fresh (or use tinned) pineapple, minced

subheading: For the salad:

500g/1lb 2oz topside beef

200g/7oz vermicelli rice noodles

1 cucumber, cut into thin matchsticks

3 carrots, ideally 1 yellow, 1 orange and 1 purple, peeled and cut into thin matchsticks

2 Little Gem lettuces, finely shredded

80g/3oz pea shoots

20g/¾oz fresh coriander, roughly chopped

20g/¾oz fresh Thai basil, leaves roughly chopped

1 tsp vegetable oil

4 tsp crispy fried shallots (store-bought or see below)

40g/1½oz roasted unsalted peanuts, roughly crushed in a pestle and mortar

subheading: For the marinade:

2 tbsp red chilli paste

2 tbsp garlic paste

2 tbsp lemongrass paste

2 tbsp fish sauce

2 tbsp oyster sauce

3 chicken stock cubes, crumbled

5 tbsp sesame oil

2 tbsp honey

1 tsp ground black pepper

Directions at bbc.co.uk

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