Recipes  >  Braise | Asian  >  Vietnamese Beef and Glass Noodle Salad
AboutCuts AvailableNewspaper & PressImage Gallery
BBQ Robbins Island Wagyu Petit Tender with Cape Grim Beef cheek BordelaiseBeef cheek ragu with pappardelle and gremolataBeef flank tortillas with chargrilled cornBeef Pad ThaiBeef PhoBeef RendangCape Grim Brisket w. pickled cabbage & mustardCape Grim Bundaberg Short RibsCape Grim Firewater brisketDaube Of Cape Grim BeefGarlic Beef Salad with WatercressKorean Style BeefKorean-Braised Cape Grim Beef Short Rib With Kimchi RoestiSalt and vinegar Cape Grim tongue with quinoa and zucchini salad and horseradish vinaigretteSatay Beef Steak with Cucumber SaladSmoked Cape Grim Beef with Oyster Mayonnaise & Pickled RadishSoy and Maple Scotch Fillet with Grilled Corn and Tomato SaladStar anise-poached Beef and Sichuan Cucumber SaladSticky Sichuan pepper oxtail with purple cabbage slawSweet Spiced Roast BeefThai Beef Jerky, Sriricha SauceVietnamese Beef and Glass Noodle SaladVietnamese Beef CurryWasabi and Rare Roast Beef ToastsWok-fried Cape Grim bavette with broccolini and oyster sauceYum Nam Tok Salad (Spicy Beef Salad)
  • Pure Beef - For the Love of It
  • Pure Beef - Made by Nature
  • Pure Beef - Naturally Tasmanian
  • Pure Beef - The Way Nature Intended
  • Proud sponsors of the Western Bulldogs (AFL)
Vietnamese Beef and Glass Noodle Salad

Vietnamese Beef and Glass Noodle Salad

 

Serves: 4

Ingredients

Blue Triangle 600g lean beef strips
Blue Triangle 1 tablespoon olive oil
Blue Triangle 2 spring onions, sliced
Blue Triangle 1 red capsicum, sliced
Blue Triangle 1 punnet cherry tomatoes, halved
Blue Triangle ½ cup snowpea sprouts
Blue Triangle 2 cups mixed salad greens
Blue Triangle 3 cups vermicelli (glass) noodles, cooked
Blue Triangle 2 tablespoons mint leaves

 

DRESSING

Blue Triangle 1 tablespoon each of finely chopped lemon grass, finely chopped seeded red chilli, crushed garlic, fish sauce, rice-wine vinegar and freshly squeezed lemon juice

 

Method

  1. Brush beef strips with oil and brown(in 3 batches) in a preheated frying pan.
  2. Add spring onions, capsicum, cherry tomatoes, snowpea sprouts, mixed salad greens and noodles.
  3. DRESSING: Combine all ingredients in a jug.
  4. Pour dressing over salad, toss well and scatter with mint leaves.

 

Tips

 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.
Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Restaurants & Retailers

Middle Park Hotel, 102 Canterbury Road, Middle Park VIC

Middle Park Hotel, 102 Canterbury Road, Middle Park VIC

Prince Alfred - 355 Bay St, Port Melbourne VIC

Prince Alfred - 355 Bay St, Port Melbourne VIC

Jing An Shangri La, Shanghai China

Jing An Shangri La, Shanghai China

Garagistes, 103 Murray Street, Hobart TAS

Garagistes, 103 Murray Street, Hobart TAS

The Prime Society - Singapore

The Prime Society - Singapore

Our Farmers

Richard Nicholls

Richard Nicholls

Jackie Marshall

Jackie Marshall

Charles Henry Rothwell

G231

Dallas & Jenny

DJ & JJ House

Michael Kay

Michael Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour