Beef and glass noodle salad

Preparation info

  • Serves


    • Difficulty


Appears in



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.


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


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