Ready In30 min

Rating(0)CommentsRead comments

This lively salad is inspired by laab, a Thai minced meat salad seasoned with fish sauce and served with fresh lettuce leaves and rice. Here, a caramelized ground-beef topping is layered over crisp veggies and cool rice noodles, all drizzled with a tart and spicy vinaigrette. Green beans are nicely charred first in a hot skillet, adding lovely smoky notes to the garlicky beef mixture. Fresh cilantro (or basil) ties the salad together with bright citrusy bites. Leftovers make a terrific filling for fresh summer rolls the next day.

or to save this recipe.

---

Yield:4 servings

3 ounces rice vermicelli noodles

3 tablespoons lime juice

1 tablespoon fish sauce

1 bird’s-eye chile, minced

3 garlic cloves, minced, divided

7 tablespoons safflower or sunflower oil, divided

Salt and pepper

6 ounces green beans, cut into 1-inch pieces (1 ½ cups)

1 pound ground beef

12 ounces romaine lettuce, chopped (8 cups)

6 ounces cherry tomatoes, halved (1 cup)

1 small yellow bell pepper, stemmed, seeded and chopped (about 1 cup)

½ cup coarsely chopped cilantro leaves and tender stems

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

29 grams carbs; 81 milligrams cholesterol; 632 calories; 21 grams monosaturated fat; 10 grams polyunsaturated fat; 12 grams saturated fat; 47 grams fat; 1 gram trans fat; 5 grams fiber; 904 milligrams sodium; 24 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Step 1

In a medium bowl, combine noodles with enough boiling water to cover by 1 inch. Let stand until softened, about 3 minutes. Rinse under cold water until cool, then drain. Snip with scissors a few times so the long noodles are more manageable. 1.

Step 2

Meanwhile, in a small bowl, combine lime juice, fish sauce, chile, ¼ teaspoon of the garlic, 5 tablespoons of the oil and 1 tablespoon of water. Season with salt and pepper and whisk well. 1.

Step 3

In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add green beans, season with salt and pepper, and cook, stirring just a few times to allow the beans to char, until crisp-tender, 3 minutes. Transfer to a plate. 1.

Step 4

Add the remaining 1 tablespoon of oil and beef to the skillet and season with salt and pepper. Cook, stirring occasionally and breaking up the meat, until beef is caramelized in spots, 5 minutes. Add the remaining garlic and stir until fragrant, 30 seconds. Stir in the charred green beans, season with salt and pepper and remove from heat. 1.

Step 5

Spread rice noodles on a large serving platter and drizzle over 3 tablespoons of the dressing. Arrange lettuce, tomatoes and bell pepper in an even layer over the noodles and drizzle over 3 tablespoons of the dressing. 1.

Step 6

Top with the beef mixture in an even layer and sprinkle with the cilantro. Serve with the remaining dressing on the side for drizzling.

Private Notes

Leave a Private Comment on this recipe and see it here.

0 user ratings

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

There aren’t any comments yet. Be the first to leave one.

There aren’t any comments yet. Be the first to leave one.

Private comments are only visible to you.

---

or to save this recipe.

---