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Vietnamese lamb salad

  • 4
Vietnamese lamb salad


  • 400 grams lamb strip loin
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped fresh coriander, with stalk if possible
  • 2 tablespoons chopped mint
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh chilli
  • 2 tablespoons olive oil
  • 2 carrots, peeled and finely sliced
  • 100 grams snow peas, sliced
  • 50 grams cellophane noodles
  • 4 sping onions, trimmed and shredded
  • ½ telegraph cucumber, deseeded and sliced


  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced fresh chilli
  • 1 tablespoon caster sugar
  • ½ lime, quartered, deseeded and chopped
  • 1½ tablespoons fish sauce
  • ½ cup water


  1. Cut the lamb into thin strips and place in a bowl together with the basil, coriander, mint, garlic, chilli and oil. Toss to marinate then stand covered for 20 minutes.
  2. Blanch the carrot slices and snow peas and refresh in cold water. Drain.
  3. Soak the cellophane noodles in boiling water for 20 minutes until tender then cut into 10cm long lengths. Drain well on a clean cloth.
  4. In a frying pan, cook the lamb over a high heat for about 3-4 minutes until well-browned and just cooked.
  5. Toss the lamb, noodles, blanched vegetables, spring onions and cucumber slices together with the dressing.


  1. Process the ginger, chilli, sugar, lime, fish sauce and water in a blender to make a smooth sauce.

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