Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 10 Times
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Vietnamese Beef, Green Papaya, and Noodle Salad
Cookbook
Green, under-ripe papayas make a refreshing addition to many southeast Asian salads.
Yield : Makes 4 servings
Prep Time : 20 mins
Cooking Time : 10 mins
Ingredients
For the dressing:
- ¼ cup fresh lime juice
- 2 tbsp Asian fish sauce
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint
- 2 fresh hot Thai red chiles, seeded and minced
- 1 tsp finely minced lemongrass
- 1 tsp peeled and finely grated fresh ginger
- 1 tsp light brown sugar
- 12 oz (350g) filet mignon
- Salt and freshly ground black pepper
- 7 oz (200g) cellophane (mung bean) noodles
- 9 oz (250g) green papaya, peeled, seeded, and cut into matchsticks
- ¼ cup coarsely chopped unsalted roasted peanuts
Directions
1. To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar.
2. Preheat the broiler. Season the steak with salt and pepper. Broil for 3–4 minutes on each side, until medium-rare. Transfer to a carving board and let cool. Carve into thin slices.
3. Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.
4. Heap the noodles, papaya, and steak in a platter. Add the dressing and peanuts and toss. Serve immediately.
Notes
If desired, broil the steak up to 2 hours in advance and slice it just before adding to the salad.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
474 kcal
7 % daily value
73 % daily value
2 % daily value
557 mg
60 mg
20 g
5 g
3 g
54 g
56 mg
1038 mg
7 g
20 g
18 % daily value
