Vietnamese Beef Salad
Vietnamese beef salad is a great mid-week family meal thats full of flavour. The dressing has the right balance of spicy, salty, sweet and sour. Once youve made the dressing, play around with the flavours to find a balance that you love. This meal is great any time of year and you can switch up the salad options to fit the seasons. Its also another great lunch option!
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IngredientsBeef
Vietnamese dressing
Salad
|
Method |
Energy kJ (kcal) | 1552 (370) |
Protein (g) | 38.7 |
Fat (g) | 12.6 |
Saturated (g)
|
4.5 |
Carbohydrate (g) | 23.8 |
Sugars (g)
|
17.4 |
Sodium (mg) | 1143 |
Iron (mg) | 3.6 |
Zinc (mg) | 5.2 |
Vitamin B12 (ug) | 1.3 |
Vitamin D (ug) | |
Selenium (ug) | 7.1 |
Heat a chargrill until very hot.
Beef
Rub beef with a little oil. Place on the grill and grill for 3-4 minutes on each side for
medium-rare beef. Remove from the grill to a plate, season and cover loosely with foil and a clean tea towel.
Vietnamese Dressing
Place all ingredients in a screw-top jar with a tight fitting lid and shake well.
Salad
Place the carrots, cucumber, cabbage and ginger in a bowl. Drizzle over the dressing and toss to combine. Cover and place in the fridge to allow flavours to mingle.
Put the rice noodles in a bowl and cover with boiling water. Leave for 5 minutes (or according to the instructions on the packet), until soft. Drain well and rinse under cold water.
To Serve
Slice the beef thinly across the grain and add to the vegetables with the noodles and herbs. Gently toss to combine all ingredients and serve immediately.