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Thai Beef and Vermicelli Salad

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Thai Beef and Vermicelli Salad


10 mins


10 mins





Thai Beef and Vermicelli Salad


  • 100g rice vermicelli noodles
  • 4 cups (60g) Coles Australian 4 Leaf Salad
  • ⅓ cup (80ml) fish sauce
  • ⅓ cup (80ml) lime juice (from 2-3 limes)
  • ⅓ cup (75g) light brown sugar
  • 500g Cook with Curtis Thai Recipe Beef Mince
  • Carrot matchsticks, to serve
  • Cucumber slices, to serve


  1. Cook noodles in a large pot of boiling water, stirring occasionally, for 2 mins or until tender. Rinse under cold water until cold. Drain well. Divide among 4 bowls with salad leaves.
  2. Meanwhile, mix fish sauce, lime juice and sugar in a bowl.
  3. Heat a non-stick frying pan over high heat. Add beef. Cook, stirring to break up lumps, for 5 mins or until cooked through. Stir in ⅓ cup (80ml) of fish sauce mixture.
  4. Spoon beef over noodles. Top with the carrot and cucumber. Serve with the remaining fish sauce mixture.

Serve with thinly sliced spring onions, coriander sprigs, mint leaves and roasted unsalted peanuts

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