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Vietnamese Beef, Green Papaya, and Noodle Salad

Updated February 23, 2016
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Green, under-ripe papayas make a refreshing addition to many southeast Asian salads.

If desired, broil the steak up to 2 hours in advance and slice it just before adding to the salad.

Makes4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time10 min

Cooking Time - Text10

Cooking Methodbroiling

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturehot & spicy, meaty, nutty, savory

Type of Dishfirst course salad

Ingredients

  • 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

Instructions

To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar.

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.

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.

Heap the noodles, papaya, and steak in a platter. Add the dressing and peanuts and toss. Serve immediately.

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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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