Spicy BBQ Beef Skewers with Vietnamese Vermicelli Noodle Salad
This recipe is brought to you by the Adelaide Central Markets
The Adelaide Central Market is a foodie haven, and for me, it’s a weekly ritual I cherish. There’s something special about early Tuesday mornings, weaving through the stalls and handpicking the freshest produce to inspire my recipes. This week, I’m bringing you a dish that screams summer: Spicy BBQ Beef Skewers with Vietnamese Vermicelli Noodle Salad. Packed with bold flavours and vibrant, crisp textures, it’s a recipe that’s perfect for outdoor entertaining or an easy weeknight meal. Trust me, this one’s bound to become a go-to in your dinner rotation!
Serves 4
Ingredients
Beef Skewers:
1 kg beef rump, cut into 4 cm cubes
70ml soy sauce
40g fish sauce
40g honey
1 tsp ginger, grated
¼ tsp ground black pepper
1 tsp black sesame seeds, plus extra for garnish
Vermicelli Noodle Salad:
200g vermicelli noodles
40g roasted peanuts, roughly chopped, plus extra for garnish
5 spring onions, thinly sliced
2 Lebanese cucumbers, halved and thinly sliced
1 bunch of fresh mint
1 bunch of fresh coriander
100g bean sprouts
Nuoc Cham:
60ml hot water
1½ tbsp caster sugar
Juice of 2 limes
45 ml fish sauce
2 garlic cloves, finely chopped
2 red chilies, finely sliced (remove seeds for milder)
Method
In a large bowl, combine the soy sauce, honey, sesame oil, grated ginger and pepper until. Cut the beef into bite-sized pieces and add them to the marinade, tossing to coat. Allow the beef to marinate for at least 15 minutes at room temperature, or, if time permits, cover and refrigerate for up to 2 hours.
Meanwhile, cook the vermicelli noodles according to package instructions. Once cooked, rinse under cold water to cool, then drain. Transfer to a serving bowl. Add the peanuts, bean sprouts, mint, coriander, cucumber and spring onions. Toss to combine.
In a small bowl, dissolve the caster sugar in the hot water. Stir in the lime juice, fish sauce, garlic and chilies. Pour this over the noodles and set aside.
Heat a char-grill pan or barbecue to high heat. Thread the marinated beef onto 8 skewers. Grill for 6-8 minutes, turning occasionally, until the beef is cooked to your liking, then sprinkle with sesame seeds.
Serve the skewers alongside the noodle salad. Garnish with extra sesame seeds, a sprinkle of crushed peanuts and a squeeze of fresh lime juice.
Note: For a milder flavour, remove the seeds from the chilli.
