Vietnamese Beef, Green Papaya, and Noodle Salad

Chef: Victoria Blashford-Snell, Brigitte Hafner

Cookbook: The Illustrated Kitchen Bible

Publisher: DK

Information

• Course: main course
• Total time: under 1 hour
• Skill level: Moderate
• Cost: Moderate
• Yield: makes 4 servings

Notes

Green, under-ripe papayas make a refreshing addition to many southeast Asian salads

Ingredients

• ¼ cup fresh lime juice
• 2 tbsp Asian fish sauce
• 2 tbsp chopped cilantro
• 2 tbsp chopped mint
• 2 fresh hot Thai red chiles, seeded and minced
• 1 tsp finely minced lemongrass
• 1 tsp peeled and finely grated fresh ginger
• 1 tsp light brown sugar
• 12oz (350g) filet mignon
• salt and freshly ground black pepper
• 7oz (200g) cellophane (mung bean) noodles
• 9oz (250g) green papaya, peeled, seeded, and cut into matchsticks
• ¼ cup coarsely chopped unsalted roasted peanuts

Directions

Prepare ahead

If desired, broil the steak up to 2 hours in advance and slice it just before adding to the salad.

1. To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar.

2. Preheat the broiler. Season the steak with salt and pepper. Broil for 3–4 minutes on each side, until medium-rare. Transfer to a carving board and let cool. Carve into thin slices.

3. Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.

4. Heap the noodles, papaya, and steak in a platter. Add the dressing and peanuts and toss. Serve immediately.