100g pkt dried rice vermicelli noodles
60ml (1/4 cup) lime juice
25ml fish sauce
5 teaspoons finely chopped palm sugar
1 tablespoon finely chopped fresh lemongrass
3 kaffir lime leaves, thinly sliced
1 long fresh red chilli, finely chopped
400g beef rump steak, fat removed
2 Lebanese cucumbers, peeled into ribbons
200g punnet grape tomatoes, halved
3/4 cup fresh mint leaves
3/4 cup fresh coriander leaves
55g (1 cup) trimmed bean sprouts
3 spring onions (shallots), thinly sliced
1 . Prepare the noodles following packet directions. Combine the lime juice, fish sauce, palm sugar, lemongrass, kaffir lime and chilli in a small bowl.
2 . Heat a barbecue grill or chargrill on medium-high. Brush the beef with a little of the lime juice mixture. Cook on grill for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside to rest.
3 . Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion in a bowl. Thinly slice the beef across the grain. Add the beef to the noodle mixture. Pour over the remaining lime juice mixture. Toss to combine.