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Recipe by olive magazine

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1. Soak some bamboo skewers for 15 minutes or use metal ones. Thread the beef on the skewers then put in a flat dish and marinate in the lemongrass, garlic, chilli, shallots, fish sauce and 2 tsp oil for at least 15 minutes. Chill until cooking.
2. For the accompaniments, pour boiling water over the noodles and soak until al dente. Drain, rinse in cold water and dry on tea towels. Cut into shorter pieces with scissors and drizzle a little oil over to keep from sticking. Put on platters with the other fresh herbs and vegetables. keep refrigerated. Heat a grill pan, barbecue or frying pan. Brown the meat in batches for a minute on each side. Serve with accompaniments and the sauce.

Per serving

438 kcalories, protein 31.3g, carbohydrate 46.7g, fat 15.4 g, saturated fat 4g, fibre 2.6g, salt 2.04 g

Latest comments and suggestions

• kiwiinuk

  26 March 2009

  kiwiinuk rated and commented on this recipe

  

  sounds really good although I cant get hold of the real lemon grass stalks and used the squeeze bottle version, probabaly not as good but still great for entertaining

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• Eve Smart

  13 April 2009

  Eve Smart commented on this recipe

  Sounds really good but wouldn't it be easier to cut the noodles short while dry rather than later?

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Ingredients

• 500g fillet steak , thinly sliced
• 4 stalks lemon grass , woody outer leaves removed,
• 4 garlic cloves , finely chopped
• 1 small red chilli , deseeded and chopped
• 2 shallots , finely chopped
• 2 tbsp fish sauce
• vegetable oil

ACCOMPANIMENTS

• 150g vermicelli rice noodles
• 12 crisp leaves Cos lettuce or baby gem lettuce
• coriander , mint, dill and basil leaves
• carrots or cucumbers, julienned
• fried onion, garlic or shallot slices (buy ready made if possible)
• spring onions , sliced
• chilli dipping sauce

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 500g fillet steak , thinly sliced
• 4 stalks lemon grass , woody outer leaves removed,
• 4 garlic cloves , finely chopped
• 1 small red chilli , deseeded and chopped
• 2 shallots , finely chopped
• 2 tbsp fish sauce
• vegetable oil

ACCOMPANIMENTS

• 150g vermicelli rice noodles
• 12 crisp leaves Cos lettuce or baby gem lettuce
• coriander , mint, dill and basil leaves
• carrots or cucumbers, julienned
• fried onion, garlic or shallot slices (buy ready made if possible)
• spring onions , sliced
• chilli dipping sauce

Per serving

438 kcalories, protein 31.3g, carbohydrate 46.7g, fat 15.4 g, saturated fat 4g, fibre 2.6g, salt 2.04 g

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