Beef and glass noodle salad

Name: Beef and glass noodle salad
Yield: Serves four
Cuisine: Thai
Ingredients: 400 g (14 oz) fillet steak; 3 dried chillies; 1 tbsp jasmine rice; 250 g (8 oz) bean thread vermicelli; 6 shallots, finely sliced; 3 spring onions, finely sliced; 3 tbsp lime juice; 3 tbsp fish sauce (nam pia); 1 tsp sugar; 1 cup fresh mint leaves; 1 cup Asian basil or coriander; 1 cup Asian basil or coriander

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Another Thai classic (yam neua or rare-beef salad) gets the noodle treatment and is transformed into something thoroughly wonderful. The glossy, slippery noodles not only add texture and interest, but also tend to lighten the dish, taking a little of the heaviness away from the meat.

Ingredients

250 g (8 oz) bean thread vermicelli
1 tbsp jasmine rice

Asia
Thailand
Main course

Method

Pour boiling water over noodles in a heatproof bowl and let stand for 3 to 5 minutes. Rinse in cold water and drain well. With a pair of scissors, roughly cut the noodles so they are a manageable length, and set aside.

Toast rice in a dry, heavy-bottomed frying pan until lightly golden. Grind or pound rice to a powder and set aside.

Toast dried chillies until quite smoky, then g