Vietnamese Beef, Green Papaya, and Noodle Salad
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.
Preparation Time20 min
Preparation Time - Text20 mins
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturehot & spicy, meaty, nutty, savory
Type of Dishfirst course salad
- 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
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.
2008 Dorling Kindersley