Vietnamese beef & potato salad

Vietnamese beef & potato salad
Prep in Prep in:
20 mins
Cook in Cook in:
6 mins
Serves Serves:


Mix the dressing ingredients together and set aside.

Oil and season the fillet steak. Heat a heavy based frying pan over a high heat and sear the steak for 3 minutes each side. Allow to rest for 5 minutes before thinly slicing with a sharp knife.

Cook the salad potatoes in a pan of salted water as per instructions. When the potatoes are just cooked(soft), toss the sugar snaps into the water for 30 seconds. Drain everything and wait for the potatoes to cool before slicing them into wedges.

Mix the beef, potatoes, sugar snaps, carrot, cucumber, spring onion, shallot, beansprouts and herbs. Stir through the dressing and toss.

Serve with chopped peanuts and lime wedges.


200g fluffy potatoes (such as Maris Piper), quartered or cubed

1tsp olive oil

200g fillet steak

60g sugar snap peas

1 small carrot, peeled and julienned/grated

1 small cucumber, ribboned with a peeler

1 spring onion, sliced diagonally

1 small shallot, thinly sliced

60g bean sprouts

handful coriander leaves

handful mint leaves


For the dressing

1tsp honey

1tbsp lime juice

2tsp fish sauce

1tbsp groundnut oil

1 red chilli, finely chopped

½ garlic clove, crushed


To serve

A handful roasted salted peanuts, chopped and 1 lime, cut in wedges.