Thuy Diem Pham lemongrass and pineapple beef vermicelli salad recipe on Saturday Kitchen

Thuy Diem Pham served up tasty Asian (Vietnamese) style lemongrass and pineapple beef vermicelli salad on Saturday Kitchen.

The ingredients for the crispy fried shallots are; 1kg red shallots, finely chopped and 1 litre vegetable oil.

For the pineapple fish sauce: 50ml fish sauce, 120g caster sugar, 50ml lime juice, 15g garlic, minced, 25g red chillies, minced and 50g fresh (or use tinned) pineapple, minced.

For the salad: 500g topside beef, 200g vermicelli rice noodles, 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 pea shoots, 20g fresh coriander, roughly chopped, 20g fresh Thai basil, leaves roughly chopped, 1 tsp vegetable oil, 4 tsp crispy fried shallots, 40g roasted unsalted peanuts, roughly crushed in a pestle and mortar.

For the marinade: 2 tbsp red chilli paste, 2 tbsp garlic paste, 2 tbsp lemongrass paste, 2 tbsp fish sauce, 2 tbsp oyster sauce, 3 chicken stock cubes, crumbled, 5 tbsp sesame oil, 2 tbsp honey and 1 tsp ground black pepper.

See more recipes Thuy in the book titled: Vietnamese Made Easy available from Amazon now.

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