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Vietnamese Minted Beef Salad

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Vietnamese Minted Beef Salad

Vietnamese Mint is becoming increasingly popular with our greater awareness and enjoyment of Asian foods.


  • 400g lean beef fillet
  • 2 tbsp chopped fresh basil, Vietnamese mint and coriander with stalks if possible
  • 2 tsp each minced fresh garlic and chilli
  • 2 tbsp olive oil
  • 2 carrots, peeled and finely sliced
  • 100g snow peas, sliced (optional)
  • ½ telegraph cucumber, deseeded and sliced
  • 1 mango, peeled and finely sliced
  • 50g cellophane noodles
  • 2 tsp minced fresh ginger
  • 1 1 tsp minced fresh chilli
  • ½ tbsp caster sugar
  • 1½ lime, quartered, deseeded and chopped
  • ½ tbsp fish sauce
  • 2 cup water
  • tbsp chopped Vietnamese mint


  1. Cut the beef into thin strips and place in a bowl with the basil, coriander, Vietnamese mint, garlic, chilli and oil and toss to marinate. Stand covered for 20 minutes.
  2. Blanch the carrot strips and snow peas quickly and refresh in cold water and drain.
  3. Soak the cellophane noodles in boiling water for 20 minutes until tender and then cut into 10cm long lengths. Drain well on a clean cloth.
  4. Heat a frying pan and cook the beef over a high heat for about 3-4 minutes until well-browned and just cooked.
  5. Toss the beef, vegetables, mango slices and noodles together with the dressing.
  6. Dressing
  7. Put the ginger, chilli, sugar, lime, fish sauce, water and Vietnamese mint into a blender and process to make a smooth sauce.

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