Lemongrass Beef and Vermicelli Salad

Preparing all your veggies before you start makes it easier to cook your way through tonight’s salad.

My Classic For 2 Food Bag
Lemongrass Beef and Vermicelli Salad

This dish most recently appeared in My Classic For 2 Food Bag on Sunday, January 21, 2018.

Lemongrass Beef

  • 300g beef mince
  • 25g lemongrass paste
  • ¼ teaspoon salt
  • ½ brown onion, thinly sliced
  • ¼ cup chicken stock
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 baby bok choy, thinly sliced
  • ½ capsicum, thinly sliced *
  • 1 carrot, cut into thin matchsticks

Vermicelli noodles

  • 100g vermicelli noodles
  • 1 teaspoon sesame oil

Asian mint dressing

  • 2 tablespoons chopped mint leaves
  • 2 tablespoons rice wine vinegar
  • ½ teaspoon sugar
  • 1 tablespoon olive oil
  • 1 Bring a full kettle to the boil. Prepare your veggies. Heat a drizzle of oil in a large fry-pan on high heat and cook mince for 4-5 minutes, breaking up with a wooden spoon as it cooks, until browned.
  • 2 Add lemongrass paste, salt and onion and cook a further 2-3 minutes, until softened.
  • 3 Add stock, soy sauce, fish sauce and bok choy. Toss and cook for about 1 minute, until bok choy is just wilted. Season to taste.
  • 4 While mince is cooking, place vermicelli in a medium, heat-proof bowl, cover with boiling water and use a fork to separate strands. Leave for 5 minutes then drain. Toss with sesame oil and cut with kitchen scissors in a few places to make them easier to eat.
  • 5 Whisk together all Asian mint dressing ingredients in a small bowl until sugar has dissolved.
  • 6 To serve, divide vermicelli noodles between bowls and top with lemongrass beef, capsicum and carrot. Drizzle with Asian mint dressing.
  • SERVES 2-3

Nutritional Information

  • Energy: 2309 kj / 552 kcal
  • Protein: 25.7g
  • Carbohydrate: 40.5g
  • Fat: 32.4g


  • Pantry staple
  • * Shared ingredient with another recipe

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