An Asian style salad but a meal by itself.


  • 700g steak(cooked and rested) and then sliced thinly

  • .4 x 454g packet rice vermicelli (soaked in boiling water until soft and drained)

  • 1 carrot , finely julienned

  • 1 red capsicum, cut into 4cm strips

  • 1 small bunch coriander chopped

  • 1-2 lebanese cucumbers cut lengthways and sliced finely

  • 1 spanish onion, sliced thinly

  • about half a punnet cherry tomatoes(halved or quartered) depending on size

  • 1 stalk lemongrass, very finely sliced

  • Dressing

  • 2 Tablespoons Fish Sauce

  • 2 Tablespoons Palm sugar

  • 2 Birdseye chilies, finely chopped

  • .5 cup fresh lime juice

  • 4 Kaffir lime leaves, very finely sliced after hard centre vein is removed.

  • ! tablespoon soy sauce


  • 1.

    Fry or BBQ steak until medium and rest the steak.

  • 2.

    After the steak hes rested slice it into 4-5cm lengths.

  • 3.

    While the steak is cooking, soak the rice vermicelli in boiling water until soft and drain.

  • 4.

    Combine all ingredients for the dressing .

  • 5.

    Pour the dressing over the meat and the other ingredients and toss .

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1342kj
  • Fat Total 59g
  • Saturated Fat 24g
  • Protein 82g
  • Carbohydrate 121g
  • Sugar 23g
  • Sodium 2183mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This is an easy and refreshing meal with exotic Asian herbs and spices that has a little kick to it. A delicious summer meal by itself as the rice vermicelli adds body and depth to this dish ( I sometimes add more rice vermicelli to fill up my husband and the men).

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