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Dangs Vietnamese Cuisine RECIPE - BEEF NOODLE SALAD


This day and age, we tend to be a little more self conscious about the types of food that we consume. Nevertheless, every now and then, there’s nothing more satisfying than to be able to stuff our faces with lovely, glorious junk food. Yes, very naughty but nice!


Sorry to disappoint all you lovely devilish people out there. This month’s recipe comes from my restaurant menu ‘BEEF NOODLE SALAD’. Strange you might ask yourself. Let me re-assure you, just you wait!


There is a lot of preparation to be done. For the likes of an experienced chef, to prepare and cook this from start to finish would probably take 15 minutes. For an average cook, please allow an hour or so. Sounds like a lot of hard labour but believe you and me, it will be well worth the effort and the result…


Dangs ... stunning!Vietnamese Cuisine


METHOD For the sauce, immerse the carrots, kohlrabi, vinegar, fresh chillies, garlic, ginger, lime juice, fish sauce and sugar in a bowl of hot water. Mix all the ingredients and leave aside.


Add the vermicelli noodles to a pan of boiling water - make sure there is sufficient water to cover the noodles. Once water is brought back to the boil, turn down the heat and cook for a further 2-3 minutes depending on how high your heat is. Once cooked take the noodles to the sink and drain into a colander and let them run under cold water to stop the cooking process and to get rid of the starchy water then, put aside to drain.


In a frying pan, add oil, spring onions and lemongrass and fry until brown. Add 2 tablespoons of water, add chilli sauce, salt, and peppers and finally add the beef slices for 2 minutes or until cooked.


TO SERVE


Divide the noodles on to the plates and then sprinkle the cucumber, tomatoes, mango, peanuts and the sauce (equally poured over the top). Add the beef and garnish with coriander and extra chillies if you desire.


BON APPETITE! (Xin moi cac ban!) Happy eating everyone!


Watch out for next month’s recipe BEST SPICY CHICKEN WINGS and because I am feeling very generous, everyone is in for a real treat!


INGREDIENTS (Serves 4 people)


2 crushed cloves of garlic and same amount of minced fresh ginger 2 thinly chopped and diced fresh chillies (add or subtract accordingly to heat preferences) 1 minced stalk of lemongrass 2 teaspoons of chilli sauce 4 teaspoons of freshly squeezed lime or lemon juice 2 tablespoons of sugar 4 teaspoons of fish sauce 250 grams of vermicelli noodles (use normal vermicelli noodles not the TRANSPARENT variety) 2 tablespoons of freshly chopped coriander (lightly chopped as too much pressure will bruise) 16 ounces of thin beef fillet slices (slice the beef across long grain of the beef, as this will make the beef tender as opposed to slicing along the same direction of the grain, which will leave the beef quite tough. Nevertheless, this shouldn’t be tough as it is fillet). This rule must apply if you are using for the likes of ‘brisket of beef’ though 1 hard mango, sliced into strips 2 large tomatoes (de-core) and sliced into strips 1/3 of a cucumber (de-core the inside) and sliced into strips 1 small carrot peeled and very thinly sliced across the carrot (the thinner it is, the quicker it will pickle as this recipe does not allow us to pickle the carrots in advance) 1/2 teaspoon of ground black pepper 1/4 of hard green papaya or kohlrabi sliced Half a cereal bowl of hot water 2 teaspoons of white vinegar 4 chopped spring onions 2 tablespoons of crushed peanuts 1 tablespoon of vegetable oil


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Hao Dang


Dangs Vietnamese Restaurant 205 Wellingborough Road Northampton. NN1 4ED Tel: 01604 607060 www.dangs.ws


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