This Vietnamese-style skirt steak salad is fresh, aromatic and deeply savoury, combining charred beef with rice noodles, crisp vegetables and plenty of herbs. It’s ideal for warm evenings when you want something light yet satisfying.
Ingredients
500 g skirt steak
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon neutral oil
200 g dried rice vermicelli noodles
1 cup shredded carrot
1 cup shredded wombok cabbage
1 Lebanese cucumber, thinly sliced
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/4 cup fried shallots
Dressing
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
Method
Combine fish sauce, soy sauce, brown sugar, lime juice and oil. Marinate steak for 20 minutes. Heat a grill pan or barbecue to high and cook steak for 3–4 minutes each side until charred and medium-rare. Rest for 5 minutes, then slice thinly against the grain.
Cook noodles according to packet instructions, drain well and cool slightly. Whisk dressing ingredients until sugar dissolves. Place noodles in a large bowl with carrot, cabbage, cucumber and herbs. Pour over dressing and toss gently to combine.
Arrange noodles on a platter, top with sliced steak and scatter over fried shallots.
This dish is best served immediately while the steak is warm and the herbs are vibrant. It works beautifully as a shared platter or generous main and delivers bold Vietnamese flavours with minimal effort.










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