Vietnamese beef salad with pickled shallot dressing

Serve up this tasty beef salad loaded with fresh zesty notes and Asian-inspired flavours as a quick midweek meal.

30 minutes 

Serves 4


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 2 rib-eye steaks
  • Salt and milled pepper
  • 1 cucumber
  • 1 packet (100g) roasted and salted peanuts
  • 1 packet (20g) mint
  • 1 packet (75g) radish sprouts
  • ½ packet (250g) vermicelli noodles, cooked



  • 2 shallots, finely chopped
  • 2 Tbsp (30ml) rice wine vinegar
  • ⅓ cup (80ml) peanut oil
  • Juice (30ml) of 1 lime
  • 2 tsp (10ml) brown sugar
  • 1 Tbsp (15ml) fish sauce
  • 1 tsp (5ml) PnP crushed garlic, ginger and chilli paste



  1. Heat a griddle pan until smoking hot. 
  2. Season steaks and sear until medium rare, about 4 minutes a side.
  3. Rest for 5 minutes and thinly slice.
  4. Shave cucumber into ribbons with a vegetable peeler.
  5. Toast peanuts and toss with cucumber, mint and radish sprouts to make a salad.
  6. Mix dressing ingredients.
  7. Dress salad, toss with steak slices and serve on a bed of noodles.


Browse more recipes here


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

Visit our braai page to find a recipe that suits your budget and your taste! 

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Asian braai veggie platter

The braai gives the vegetables a smokiness, while the sauce gives it an extra flavour punch! This sauce also works well with red meat, chicken and fish.

Herby lamb chops

Juicy, succulent braaied lamb chops marinated in a zesty, herby rub that is perfect for any braai!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.