Beef and Noodle Salad - Vietnamese Style

We have a new BBQ and already it has been well used
A beautiful piece of Scotch Filet was cooked up in the weekend and of course
there were leftovers
Also we have the garden
In fact to prove how fresh our cabbage is
It still has little slugs living in it

In amongst that Wilderness, there are loads of Cabbages and Kale

To be honest, I’m not that wrapped in Kale but it amazing what butter and garlic will do
I digress
So back to the Beef. 
We had mint, coriander  and chilies in the Fridge
A Vietnamese Beef Salad came to mind
What I love about this style of salads is the flavour, the freshness the crispness
All the food groups almost

If you wish to start from Fresh
This will feed 4-5

600 gms scotch Filet
A little oil
Sea salt and ground black pepper

Dressing
3 spring onions chopped
1 red chilli deseeded and chopped
2 cloves garlic chopped finely
6 tablespoons lime juice
6 tablespoons fish sauce
4 tablespoons soft brown sugar. I used coconut sugar
2 tablespoons rice wine vinegar
2 tablespoons grated ginger

Rice or wheat noodle 50 gms per person

Cook  noodles according to manufacturers instruction
Drain, run under cold water and set aside
At this stage with kitchen scissors, cut the noodle into pieces easy to pick up

Salad
2 carrots grated
1/2 small cabbage
1/2 telegraph cucumber de-seeded and finely sliced
1/2 yellow pepper sliced
1/2 red pepper sliced
Handful of coriander leaves roughly chopped
Handful mint Leaves roughly chopped

Rub beef with a little oil and season well with salt and pepper
Cook to desired doneness
Preferably rare (not blue )
Slice across the grain and set aside
To make dressing
Place all ingredients in a jar with a screw top lid
Shake well


To Assemble
Place all vege into a large bowl
Place cooked and drained noodles on top
Then the beef
Drizzle the dressing over

Then get your hands in and toss it all well
That's the fun bit

Done
Serve
Just what the Doctor ordered...Fresh, Crisp, Delicious