Thai Beef Salad

clock 20 minutes + 10 minutes bowl Serves 4


  • 100g bean thread or rice vermicelli
  • 400g beef schnitzel, sliced thinly
  • 2 tsp fish sauce
  • 2 Tbsp crushed ginger
  • 2 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 2 tsp brown sugar
  • 1 Tbsp oil
  • Dressing
  • 60ml lime juice
  • 2 tsp fish sauce
  • ¼ cup sweet chilli sauce
  • 1 tsp brown sugar
  • Salad
  • 60g salad leaves
  • ¼ cup shredded mint
  • ¼ cup shredded coriander
  • 1 carrot, grated
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  • 1. Soak vermicelli in water as per packet instructions. Drain and set aside.

  • 2. Place beef into a bowl with the fish sauce, ginger, soy, vinegar and 2 tsp brown sugar. Stir to combine then leave to sit for 20 minutes.

  • 3. To make the sauce: in a jar mix lime juice, fish sauce, chilli and brown sugar. Shake to combine well.

  • 4. Heat oil in a frying pan or wok to a high heat. Fry beef in batches until golden and brown. Set aside to cool slightly.

  • 5. In a large bowl or platter place vermicelli, salad leaves, mint, coriander, carrot and dressing. Add beef and combine gently.

  • 6. Serve in individual bowls.

  • Tip: This is a great recipe to get creative with and add extra seasonal vegetables. Great dish to take on a picnic or serve as part of a buffet.

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