Vietnamese Beef, Green Papaya, and Noodle Salad

Green, under-ripe papayas make a refreshing addition to many Southeast Asian salads.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Vietnamese Beef, Green Papaya, and Noodle Salad

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    1/4 cup fresh lime juice 1 tsp light brown sugar
    2 tbsp fish sauce 12 oz (350 g) filet mignon
    2 tbsp chopped cilantro salt and freshly ground black pepper
    2 tbsp chopped mint 7 oz (200 g) cellophane (mung bean) noodles
    2 fresh hot Thai red chiles, seeded and minced 9 oz (250 g) green papaya, peeled, seeded, and cut into matchstick-size pieces
    1 tsp finely minced lemongrass 1/4 cup coarsely chopped unsalted roasted peanuts
    1 tsp peeled and finely grated fresh ginger


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar in a bowl and set aside.

    • 2

      Preheat the broiler. Season the steak with salt and pepper. Broil for 3–4 minutes on each side, until medium-rare. Transfer to a carving board and let cool. Carve into thin slices.

    • 3

      Soak the noodles in a bowl of very hot water about 10 minutes, until softened. Drain well and rinse under cold running water. Cut into manageable lengths with kitchen scissors.

    • 4

      Heap the noodles, papaya, and steak on a platter. Add the dressing and peanuts and toss. Serve immediately.

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