This week, the spam folder was… interesting. They didn’t give me a name for the recipe, so I had to google. Apparently it is Vietnamese Beef, Green Papaya, and Noodle Salad.
This recipe isn’t from a book that I could tell, I found it listed on four different websites. I wonder if the spammer was just hungry and was making dinner and decided ‘hey, I’ll add my recipe to the spam, that’ll work!’
I can tell you that Fred was absolutely uninterested in me making this… ever. He saw the chiles on the recipe and said ‘No. No. Absolutely not. No.’ Considering cilantro tastes like soap to me, I wasn’t that interested in making it either.
Vietnamese Beef, Green Papaya, and Noodle Salad
- ¼ cup fresh lime juice
- 2 tbsp Asian fish sauce
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint
- 2 fresh hot Thai red chiles, seeded and minced
- 1 tsp finely minced lemongrass
- 1 tsp peeled and finely grated fresh ginger
- 1 tsp light brown sugar
- 12 oz (350g) filet mignon
- Salt and freshly ground black pepper
- 7 oz (200g) cellophane (mung bean) noodles
- 9 oz (250g) green papaya, peeled, seeded, and cut into matchsticks
- ¼ cup coarsely chopped unsalted roasted peanuts
To make the dressing, mix together the lime juice, fish sauce, cilantro, mint, chiles, lemongrass, ginger, and brown sugar.
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.
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.
Heap the noodles, papaya, and steak in a platter. Add the dressing and peanuts and toss. Serve immediately.
Until next time, toodles!