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.