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Lemongrass and pineapple beef vermicelli salad
Fruit and vegetables
1kg/2lb 4oz red
shallots
, finely chopped
50ml/2fl oz
lime juice
15g/½oz
garlic
, minced
25g/1oz red
chillies
, minced
50g/1¾oz fresh (or use tinned)
pineapple
, minced
1
cucumber
, cut into thin matchsticks
3
carrots
, ideally 1 yellow, 1 orange and 1 purple, peeled and cut into thin matchsticks
2
Little Gem lettuces
, finely shredded
80g/3oz
pea shoots
20g/¾oz
fresh coriander
, roughly chopped
20g/¾oz fresh
Thai basil
, leaves roughly chopped
4 tsp crispy fried
shallots
(store-bought or see below)
2 tbsp
garlic
paste
2 tbsp
lemongrass
paste
Tins, packets and jars
200g/7oz vermicelli
rice noodles
2 tbsp
oyster sauce
3
chicken stock
cubes, crumbled
Cooking ingredients
1 litre/1¾ pints
vegetable oil
50ml/2fl oz
fish sauce
120g/4oz
caster sugar
1 tsp
vegetable oil
40g/1½oz roasted unsalted
peanuts
, roughly crushed in a pestle and mortar
2 tbsp red
chilli paste
2 tbsp
fish sauce
5 tbsp
sesame oil
2 tbsp
honey
1 tsp ground
black pepper
Meat, fish and poultry
500g/1lb 2oz
topside
beef
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