Ingredients
Method
1. Make the Nước Chấm
- Cut your chilli in half and remove the seeds. Slice lengthways into strips and then horizontally to finely dice.
- Cut the garlic cloves in half. Lay them on the flat side nd make a number of verticle lengthways slices, from root to end. Make one horizontal slice lengthways along the garlic piece, then slice across the cuts to finely mince them.
- Mix the wet ingredients with the salt and sugar in a bowl until the sugar has fully dissolved. Add in the chilli and garlic and set aside.
2. Prepare the Salad Ingredients
- Peel your carrot to remove the skin, then use the peeler to take long and thin slices like ribbons. Do this until you reach the core of the carrot.
- Slice the cucumber vertically into quarters, then slice it into chunks.
- Finely slice the spring onions at a slight angle.
- Pick the leaves from your fresh herbs.
- Cook the noodles according to the manufacturers instructions, then run them under a cold tap to stop the cooking process and prevent them from clumping too much.
3. Cook the Steak
- Heat your pan to high heat and add a neutral, high smoke point oil.
- Pat the steak dry and put it into the pan, placing it away from you so you don't get splattered with hot oil.
- Cook the steak for 2 minutes on each side, flipping every 30 seconds or so.
- Remove when cooked to your satisfaction and set aside to rest for a couple of minutes.
4. Assembling the Salad
- Start by putting the noodles into the centre of the bowl.
- Place the fresh herbs and veg in piles around the noodles.
- Dress with a few spoonfulls of the nước chấm.
- Slice the steak against the grain and assemble in the centre of the bowl, on top of the noodles.
- Dress with the remainder of the nước chấm and serve.
