I love it when people say they want more which is exactly what my 14 year old daughter said. This recipe is adapted from Good Taste magazine. This is quite an easy meal to prepare and loaded with taste! Enjoy!
250g rice vermicelli noodles
2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon brown sugar
1/2 teaspoon chili powder
250g sliced rare roast beef
1 red onion thinly sliced
125g yellow tomatoes, halved
1/3 cup fresh mint leaves
1/2 cup fresh coriander
Place noodles in a bowl and cover with boiling water. Stir occasionally for 15 minutes or until softened. Drain.
In a small container, whisk together fish sauce, lime juice, sugar and chili powder until the sugar dissolves. Combine noodles, beef, onion, tomato, mint, coriander and half the dressing in a large bowl and toss until combined.
Serve salad on plates and drizzle over the remaining dressing.
The Culinary Chase’s Note: I couldn’t get yellow tomatoes so I used red instead. For more of a crunch sensation, add lightly steamed sugar snaps or snow peas. For the beef, I chose the thinly slice kind used in Japanese cooking (Kobe beef) which I quickly pan fried.