Vietnamese Beef Skewers With Vermicelli Salad

When the steaks are high, rump is a good-value choice!

The ingredient of Vietnamese Beef Skewers With Vermicelli Salad

• 2 lemongrass stalks trimmed chopped
• 2 garlic cloves chopped
• 1 eschalot chopped
• 1 tablespoon fish sauce
• 400g beef rump steak cut into thin strips
• 250g changu2019s rice vermicelli noodles
• 1 4 iceberg lettuce shredded
• 2 small carrots peeled grated
• 1 2 cup shredded fresh mint leaves
• 1 2 cup vietnamese dipping sauce see note

The Instruction of vietnamese beef skewers with vermicelli salad

• process lemongrass garlic eschalot and fish sauce until a paste forms combine steak and lemongrass mixture in a bowl toss to coat thread steak onto skewers
• cook noodles in a saucepan of boiling water for 3 minutes or until tender drain rinse under cold water drain divide noodles between bowls top with lettuce carrot and mint drizzle with sauce
• heat a lightly greased barbecue plate or chargrill on high heat cook skewers for 1 to 2 minutes each side for medium or until cooked to your liking add skewers to noodle mixture serve

Nutritions of Vietnamese Beef Skewers With Vermicelli Salad

calories: 474 415 calories
calories: 10 6 grams fat
calories: 4 6 grams saturated fat
calories: 66 8 grams carbohydrates
calories: n a
calories: n a
calories: 27 grams protein
calories: 66 milligrams cholesterol
calories: 811 milligrams sodium
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calories: nutritioninformation