Vietnamese Beef and Rice Noodles

Vietnamese Beef with Rice Noodles – serves 4


200g dried vermicelli rice noodles (the thin ones)

2 tablespoons toasted sesame oil

1 red onion, thinly sliced

2 stalks lemongrass

3 cloves garlic, finely chopped or grated

3 red chillies, deseeded and finely chopped (save some to garnish)

500g 5% fat beef mince (vegan mince can be used)

3 tablespoons light soy sauce (can be replaced with GF soy or Tamari)

1 tablespoon fish sauce (omit for vegetarians)

Juice of 3 limes

1 tablespoon honey

2 carrots, peeled

Small bunch mint leaves

Small bunch basil leaves

50g salted cashews or peanuts, finely chopped

Crispy onions (optional) (You can get these in most Supermarkets or some butchers stock


Essential Equipment:

Knife & chopping board

Large bowl (or pot will do)


Large frying pan or wok

Small bowl

Serving bowls


1. Trim & finely chop the lemongrass.

2. Put the noodles into a large bowl and cover with boiling water. Leave to sit for 5

minutes and then drain.

3. Heat the toasted sesame oil in a wok or a large frying pan. Add the red onion,

lemongrass, garlic and red chillies and stir for a minute.

4. Add the beef and mix well and cook the beef for about 10 minutes until browned.

5. Meanwhile mix the soy, fish sauce, lime juice and honey together.

6. Then chop the carrots to small batons.

7. Once the beef is cooked add the carrots and the dressing and cook for a further two

minutes. Add the noodles and mix well.

8. Chop the mint & basil leaves.

9. Scatter the mint and basil leaves and top with the chopped cashews or peanuts and

crispy onions and a few slices of the red chilli.