Steak & Vietnamese noodle salad
This Vietnamese noodle salad balances charred steak against cool, crunchy vegetables in one bowl. The technique matters here: searing the beef hard creates a caramelized crust that plays against the raw freshness of cabbage and herbs. Brown rice noodles absorb the warm meat juices while staying distinct from the cold elements, and rapeseed oil carries the heat through every component. It's a dish built on contrast, not harmony.
Instructions
step 1 Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved. step 2 Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely.
Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine. step 3 Heat the oil in a frying pan over a high heat.
Season the steak, then cook to your liking; 2-3 mins on each side for medium rare.
Leave to rest for 5 mins, then slice.
Divide the salad and steak slices between bowls and scatter over some coriander to serve..
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