Last night I perfected Thai beef salad. The wine guy gave it the nod of approval. Better write it down before I forget!
1 Tbs fish sauce
2 tsp sesame oil
2 tsp finely grated fresh ginger
1 clove of garlic, crushed
2 tsp brown sugar
1 tsp soy sauce
2 finely slivered kaffir lime leaves
juice of one lime that has had the bejesus squeezed out of it
finely chopped chilli
cherry tomatoes (optional)
blanched snow peas
a handful of each – mint, coriander and basil
vermicelli rice noodles
sweet chilli sauce
smashed roasted peanuts (optional)
Pour boiling water over the vermicelli and leave it to do it’s thing.
In a jug combine lime juice, sugar, fish sauce, sesame oil, garlic, ginger and soy sauce. Marinade the steak in half of this dressing.
In a large salad bowl, put the chilli, kaffir lime leaves and some chopped spring onion. Drain the cooked vermicelli and add to the salad bowl. Add a good gloop of sweet chilli sauce and a small drizzle of the dressing. Mix with tongs until the noodles are coated and separated.
Grill the steak(s) and rest on a board. Thinly slice.
Add the salad ingredients to the bowl and toss with the remaining dressing and noodles. Roughly chop the herbs and add to the mix. Add the beef and sprinkle with smashed peanuts.
Eat immediately. No one likes a soggy salad.