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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Toast the raw rice in a dry pan over medium-high heat, stirring constantly until golden brown, then grind in a mortar and pestle to a powder with a slight crunch.
Finely chop the fresh ginger and garlic.
Cook the ginger, garlic and chilli flakes in a wok with oil spray for 1-2 minutes.
Add the beef mince, break it up and cook on high heat until mostly browned and cooked through.
Season the beef with salt, white pepper, chicken powder and stevia, then add the fish sauce, rice wine vinegar, nuoc cham and dark soy sauce.
Once incorporated, add the sliced shallots and toss for a couple of minutes, then stir through the toasted rice powder.
Cook the vermicelli noodles according to the packet instructions, then drain and rinse under cold water.
Add the noodles to a bowl and top with the beef, julienned carrot and cucumber.
Garnish with plenty of fresh mint and coriander.
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The toasted rice powder (khao khua) adds a nutty, smokey flavour and a satisfying crunch.
What is the purpose of toasted rice powder?
The toasted rice powder adds a nutty, smokey flavor and a satisfying crunch to the salad.
Can I substitute the beef mince with another protein?
Yes, you can substitute the beef mince with chicken mince or tofu for a different protein option.
How do I know when the beef is cooked?
The beef is cooked when it is mostly browned and cooked through.
What is nuoc cham?
Nuoc cham is a Vietnamese dipping sauce made from fish sauce, lime juice, sugar, and chili.
Can I make this salad ahead of time?
It's best to prepare the salad fresh, but you can prepare the components separately and assemble just before serving.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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