Vietnamese Salad


Serves 2


  • For the steak marinade
  • 500g steak such as sirloin
  • 2 Lemongrass, sliced
  • 2 cloves of garlic, crushed
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 1 tbsp brown sugar
  • The juice of 1 lime
  • 2 tsp U:Me coconut oil blend

For the dressing

  • 2 limes
  • 1 clove of garlic, crushed
  • 2 red chillies, finely sliced
  • 2 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 1 tbsp fish sauce
  • 5 tbsp U:Me coconut oil blend

To serve

  • 200g vermicelli noodles
  • 1 large handful of mint
  • 1 large handful coriander
  • 1 large handful Thai basil
  • 2 little gem lettuce, chopped
  • 12 radishes, thinly sliced
  • Roasted peanuts



Give your steaks a good bashing with a rolling pin until they are around half a centimetre thick. Add the rest of the marinade ingredients into a bowl and marinate the ingredients for at least 30 minutes or up to a couple of hours.

To make the marinade add all of the ingredients to a jar, shake well until the dressing thickens, check the seasoning and add more lime if it needs it.

Cook the vermicelli noodles for five minutes and then immediately drain and run under cold water. Toss with half of the marinade and top with crushed peanuts.

To cook the steak, place a frying pan onto a high heat, add the steak and cook for around a minute on each side. Remove and allow to rest for five minutes before slicing thinly. To serve add some noodles to a bowl and top with a selection of herbs and salad leaves. Top with some steak, a generous drizzle of dressing and scattering of peanuts.

Allergens: fish and shellfish, soya, gluten, peanuts