Classic Thai beef salad with chilli and lime

Here’s a fresh, fragrant and fabulous Thai beef salad recipe for you to try. It’s one of the classic dishes of Thai cuisine and we’re not surprised – it’s definitely one of our favourites.


  • 500g beef fillet, trimmed
  • 100g rice vermicelli
  • 1 (130g) Lebanese cucumber, seeded, sliced thinly
  • 1/2 cup fresh coriander leaves
  • 1/3 cup fresh Thai basil leaves
  • 10 cm stick (20g) lemongrass, crushed, sliced thinly
  • 2 fresh kaffir lime leaves, shredded finely
  • 2 (50g) french shallots
  • 2 Tablespoons fried shallots

Thai dressing

  • 2 fresh small red Thai chillies, halved
  • 1 clove of garlic, quartered
  • 1/4 teaspoon caster sugar
  • 1/3 cup (80ml) lime juice
  • 2 Tablespoons fish sauce


  1. Heat oiled grill (or BBQ) and cook beef until cooked as desired. Cover beef; stand for 5 minutes, then slice thinly.
  2. Place vermicelli in a medium heatproof bowl, cover with boiling water; stand until tender, drain. Rinse under cold water, drain.
  3. Thai dressing: using a mortar and pestle, crush chilli, garlic and sugar to a paste. Combine paste with remaining ingredients in a small bowl.
  4. Combine beef, vermicelli, cucumber, herbs, lemongrass, lime leaves and sliced shallot in a large bowl.
  5. Put salad among serving plates; drizzle with Thai dressing, sprinkle with fried shallots!

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