Vietnamese Lemongrass Beef with Vermicelli
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Grilled lemongrass beef with refreshing herbs and vermicelli in fish sauce. A signature Vietnamese dish
Serves: 4
  • 200g Rice Vermicelli
  • 1 cup Fresh Mint
  • 1 cup Sweet Basil
  • 1 cup Cilantro
  • 1 large Cucumber - peeled, halved, seeded and sliced into 1 inch matchsticks
  • 1 cup Bean Sprouts
  • 1 Lime - cut in wedges
  • Grilled Lemongrass Beef
  • Vietnamese Dipping Sauce
  • 3 tablespoons crushed unsalted Roasted Peanuts
  1. Boil vermicelli according to package instructions. Drain and rinse with cool water.
  2. To assemble: First noodles; then herbs (loosely torn), cucumber and sprouts; then garnish with crushed peanuts. Squeeze lime juice, add dipping sauce into the bowl and toss all the ingredients.
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