Vietnamese Lamb and Rice Noodles



300 grams lamb rump steaks
100 grams rice noodles
20 grams coriander
10 grams Vietnamese mint
2 tbsp crispy fried shallots
1 lemon
1 carrots
1 stalks lemongrass
1 red chilli
1 cloves garlic
0.5 bunches broccolini
1 tbsp soy sauce*
1 tsp caster sugar*
extra virgin olive oil*
salt & pepper*

*pantry item


– pop a pan of water on to boil
– bash lemongrass with something heavy, finely chopped white part
– peel carrot and cut into matchsticks
– wash and trim broccolini and cut into 3cm pieces
– rinse coriander, pick leaves and finely chop stems
– rinse Vietnamese mint and pick leaves
– peel and crush garlic


1. Heat oil in a large non-stick frying pan over a high heat. Add lamb and cook on one side until first signs of moisture appear. Turn steaks once only. Test steaks for degree of doneness with the back of tongs. Rare is soft, medium feels springy and well done is very firm. Remove. Stand, loosely covered with foil, for 10 minutes. Cut into thin slices.
2. Meanwhile, boil noodles according to packet directions. Add broccolini in the final 3 minutes of cooking. Drain.
3. Add noodles, steak, cucumber, mint, coriander stems and chilli a serving bowl. Mix together soy sauce, garlic (as much or as little as you like) lemon juice and sugar until the sugar has dissolved. Add to noodles and toss to coat.
4. Sprinkle over peanuts and crispy shallots. Garnish with coriander leaves.

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