Quick & Easy

Lemongrass lamb with vietnamese vermicelli salad

Fragrant lemongrass lamb with an exquisitely fresh Vietnamese vermicelli salad.
Lemon grass lamb with vietnamese vermicelli salad


Lemon grass lamb with vietnamese vermicelli salad
Chilli lime dressing


Lemon grass lamb with vietnamese vermicelli salad

1.Combine ingredients for chilli lime dressing in screw-top jar; shake well.
2.Combine lamb, lemon grass, sauce, sugar and oil in medium bowl.
3.Place noodles in medium heatproof bowl; cover with boiling water. Stand until just tender; drain. Rinse under cold water; drain.
4.Place noodles in large bowl with cucumber, pineapple, sprouts, herbs, carrot and 2 tablespoons of the dressing; toss gently to combine.
5.Cook lamb in heated oiled grill pan until cooked as desired. Cover; stand 5 minutes, slice thinly.
6.Top lettuce with salad; serve with lamb, drizzled with remaining dressing.

Great for the health-conscious as well as the gourmet, rice vermicelli (also known as bee hoon), is so versatile that it is used throughout South-East Asia in an abundance of dishes, presented hot or cold, dry or sauced, wrapped in rice paper or stirred into soups, tossed in a salad or a stir-fry. Made from rice flour, they’re a suitable “noodle” for coeliacs; if you can’t find vermicelli, you can use thin flat rice noodles instead.


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