Recipes & Tips

Vietnamese Beef and Noodle Salad Recipe

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

A mix of fresh and flavorful ingredients, this New Zealand grass-fed beef salad is delicious, healthy and oh-so-easy. You can swap the vegetables based on what you have at home, like frozen peas instead of snap peas.


This recipe can be prepared using a range of beef cuts, including rump steaks, lean sirloin steaks and rib eye.

Ginger juice is made by finely grating fresh ginger and squeezing the juice out.


For the Beef:

  • 1 1/3 – 1 3/4 lbs. New Zealand grass-fed beef rump steaks, trimmed (Tip: look for the Taste Pure Nature Logo)
  • Vegetable oil, for cooking

For the Marinade & Dressing:

  • 1/4 cup brown sugar
  • 1/4 cup fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon lemongrass paste
  • 1 tablespoon ginger juice
  • 2 teaspoons sesame oil
  • Pinch of chili flakes

For the Salad:

  • 3.5 oz rice vermicelli noodles
  • 1 cup red cabbage or lettuce, very finely chopped
  • 2 carrots, peeled and cut into thin sticks
  • 1 cucumber, shaved into ribbons
  • 2 celery stalks, thinly sliced
  • 1/2 red bell pepper, deseeded and thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh herbs, i.e. mint, cilantro, basil
  • 1 packet snow peas or sugar snap peas
  • 3/4 cup roasted peanuts or cashews, chopped (plus extra for garnish)
  • Salt and pepper, to taste

To Serve:

  • 1 red chili pepper, chopped


For the Marinade:

  • 1. Whisk the marinade ingredients together in a bowl to dissolve the sugar. Taste and add more sugar, fish sauce, lime juice or chili to suit your taste.
  • 2. Place the beef in a resealable bag or container and pour half of the marinade in to coat the steaks (reserve the rest to use as the salad dressing later).
  • 3. Seal the bag and marinate for an hour or overnight in the fridge.

For the Beef:

  • 4. Heat a little oil in a frying pan over high heat. Cook the steaks for 3-4 minutes until the underside is crunchy and browned, then turn over and cook for another 3-4 minutes for medium rare or cooked to your liking.
  • 5. Remove steaks from the heat to a warm plate, cover loosely with foil and rest for 10 minutes before carving across the grain into thin strips.

For the Salad:

  • 6. Place the noodles in a heatproof bowl and pour boiling water over them, enough to cover. Let stand for about 10 minutes until soft, then drain.
  • 7. Gently combine the beef, noodles and salad ingredients with the remaining dressing, season with salt and pepper and arrange in bowls.

To Serve:

  • 8. Garnish with extra nuts, fresh herbs and chopped red chili.
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