Blog Menu

Grilled Beef and Meatball Vermicelli Salad

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 4


    •    1 tsp sugar
    •    1 carrot, julienne
    •    2 tbsps fish sauce
    •    1 cucumber, sliced
    •    1 tsp white vinegar
    •    1 tbsp sunflower oil
    •    200g beef sausages
    •    2 tbsps coconut water
    •    ½ cup thai basil leaves
    •    1 long red chilli, finely chopped
    •    300g beef oyster blade, fat trimmed
    •    2 cloves garlic, smashed and chopped
    •    3 tsps lime juice, plus wedges to serve
    •    180g bean thread vermicelli (3 bundles)
    •    2 cups shredded cabbage (green, or wombok)


  1. Thinly slice beef and place in a bowl, discarding any sinew. Roll sausage filling into small meatballs and place in bowl with sliced beef. Drizzle with oil and toss gently to coat. Grill on a hot bbq plate or frying pan – 4 to 5 minutes for meatballs, 2 to 3 minutes for beef.
  2. Mix coconut water, chilli, garlic, lime, vinegar, fish sauce and sugar in a bowl until sugar dissolves. Drizzle a little dressing over the chargrilled beef and meatballs. Reserve remaining dressing for salad.
  3. Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
  4. Mix cabbage, cucumber and carrot in a large bowl with noodles and toss with remaining dressing. Top with beef, meatballs, thai basil and lime wedges.


    •    Make your own meatballs with mince, herbs, some finely diced onion, an egg and a little polenta or breadcrumbs. Freeze half to have some on hand for next time.

    •    You can swap coconut water for water

This great family recipe is thanks to Australian Beef Recipes at


Leave a comment

Please note, comments must be approved before they are published