Serves 4
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Switch up your regular salad with this Vietnamese beef salad at once sweet, sour and savoury. It’s appetising, and will keep you full through the day with its beef fillet, nuts and handful of greens.


  • 500 g beef fillet
  • 2 tsps vegetable oil
  • ⅓ cup lime juice
  • ¼ cup fish sauce
  • 2 tbsps caster sugar
  • 2 clove garlic, chopped finely
  • 1 lemongrass stem, white part only, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 1 medium (120 g) carrot, peeled
  • 1 small (100 g) red onion, sliced thinly
  • 1 Lebanese (130 g) cucumber, julienned
  • 1 cup loosely packed thai basil leaves
  • 1 cup loosely packed round mint
  • 1 cup loosely packed vietnamese mint
  • ½ cup roasted peanuts, chopped coarsely
  • 2 tbsps fried shallots
Slice the beef fillet in half lengthways. Heat the oil in a large frying pan over a high heat; sear beef on all sides, cooking it for 10 mins. Remove from pan, cover and rest for 10 mins.
Meanwhile, combine the lime juice, fish sauce and sugar in a large bowl; stir until the sugar dissolves. Add the garlic, lemongrass and chilli. Slice the beef thinly; add to the marinade. Cover, refrigerate for 2 hrs.

Using a vegetable peeler, slice thin ribbons of the carrot into a large bowl. Add the onion, cucumber and fresh herbs; toss to combine. Arrange the salad on a serving platter and top with the marinated beef, peanuts and shallots.

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