Grilled Betel Leaf Beef Rice Noodle Salad

For when you're looking for something fresh

This dish from Lickity Fingers is a Vietnamese inspired beef recipe. Using Nuoc Cham, a traditional Vietnamese dipping sauce, and wrapping the beef in Betel Leaves, this salad is fresh and best for those warmer months.

INGREDIENTS

Serves 4

Betel Leaf Beef Rice Noodle Salad

  • 500g beef (rib fillet or skirt)
  • 20 betel leaf
  • 200g rice noodles (cook as per package)
  • 1 carrot, peeled and julienned
  • 1/2 wombok, thinly sliced
  • 2 spring onions, thinly sliced
  • Mint (as much or as little as you can handle)
  • Coriander (as much or as little as you can handle)
  • 10 eshallots, thinly sliced and fried
  • 4 garlic cloves, peeled and crushed

Nuoc Cham

  • 4 large red chillies, thinly sliced
  • 1 cup caster sugar
  • 1/4 cup fish sauce (add to taste)
  • 1/4 cup lime juice (add to taste)
  • 1 cup water

METHOD

Nuoc Cham

  1. Add garlic, chilli, sugar, fish sauce and lime juice to blender. Process until mostly mixed but not as a puree. 
  2. Add water and adjust seasoning to achieve a balance of hot, sour, salty and sweet. Place dressing in container. 

Betel Leaf Beef Rice Noodle Salad

  1. Slice beef across grain into 1 centimetre strips. 
  2. Place a betel leaf on board with shiny side down. 
  3. Toss the beef strips into dressing then place on betel leaf. 
  4. Roll betel leaf around the beef. Repeat with remaining beef and leaves. 
  5. Chargrill betel leaf beef over high heat with no oil if possible. Don't overcrowd the pan. 
  6. Grill 1 minute per side until nice marks form. The beef will stick to the grill if it is not ready to be turned.
  7. Brush some more Nouc Cham over beef. Remove and allow to rest. 
  8. Add cooked, rinsed and drained rice noodles to mixing bowl with carrot, wombok, spring onions and fresh herbs. Dress salad well with Nouc Cham. Salad should be quite wet without becoming a soup. 
  9. Place well dressed rice noodle salad on plate, top with grilled betel leaf beef (5 per serve). 
  10. Garnish with crispy fried eshallots and more herbs. 
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