Vietnamese Spiced Beef with Papaya and Nuoc Cham Salad

So simple and yet so tasty, this Vietnamese dish from Simon Rimmer combines griddled beef with a deliciously crunchy tropical salad.
By Simon Rimmer
Vietnamese Spiced Beef with Papaya and Nuoc Cham Salad
  • Rating:
  • Serves: 4
  • Cook Time: 2 minutes
  • Prep Time: 25 minutes
  • Effort: easy


Spiced Beef

  • Vietnamese curry powder
  • 2 rump beef steaks
  • black pepper
  • 2 tbsp olive oil

For the Nuoc Cham dressing:

  • 2 red chillies, crushed
  • 2 stalks lemongrass, peeled and white bulbous part finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp palm sugar, or dark brown sugar
  • juice of 2 limes
  • 60 ml water
  • 60 ml fish sauce

For the salad:

  • 200 g bean sprouts
  • 1 papaya, chopped
  • 1 shallot, chopped
  • 1 cucumber, deseeded and cut into short fine strips
  • 8-10 sprigs mint
  • 8-10 sprigs coriander


1. Rub the curry powder into the beef, season with salt and freshly ground pepper, rub with olive oil and set aside. Heat a griddle pan until very hot. Cook the beef steak on the griddle pan (one at a time, if necessary), for only 1 minute on each side. Set aside to cool.

2. Make the Nuoc cham dressing. Combine the chillies, lemon grass, garlic, palm sugar, lime juice, water and fish sauce in a bowl.

3. Make the salad by tossing together all the salad ingredients in a bowl. Pour over the Nuoc cham dressing and toss again.

4. Using a sharp knife slice the griddled steak into fine strips and place on top of the salad. Serve.

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