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vietnamese-beef-green-papaya-and-noodle-salad

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Comments: 1
 

Recipe

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 (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

474kcal (24%)
69mg (7%)
44mg (73%)
46mcg RAE (2%)
557mg
60mg
20g
5g
3g
54g
56mg (19%)
1038mg (43%)
7g (35%)
20g (31%)
3mg (18%)
 

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  • parksloper

    02.28.10 Flag comment

    I've made a vegetarian variation of this several times already, it's so addictive and easy.

    btw I know green papaya is not available everywhere. Cucumber is an easy substitute, since it's also crunchy and takes on the flavor of what it's served with. I also add carrot slivers.

 

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