Name: Beef and Noodle Salad
Yield: Serves 4
Ingredients: 2 handfuls Thai basil and Vietnamese mint, torn; 1 small red chilli, seeded and finely chopped; 1 lemongrass stem, white part only, chopped; 2 coriander (cilantro) roots, finely chopped; coriander (cilantro) leaves, to garnish; 1 tablespoon crisp fried shallots; 2 kaffir lime leaves, finely shredded; 1–2 tablespoons lime juice; 2 tablespoons grated palm sugar (jaggery); 1 tablespoon fish sauce; 1 Lebanese (short) cucumber; 80 ml (2½ fl oz/⅓ cup) lime juice; 1 red onion; 1 vine-ripened tomato; 1½ tablespoons vegetable oil; 500 g (1 lb 2 oz) beef fillet, 5 cm (2 inches) in diameter; 1 teaspoon dried shrimp; 1 teaspoon jasmine rice; 2 teaspoons finely chopped ginger; 300 g (10½ oz) dried rice vermicelli; 1 teaspoon sesame oil