Several years ago, in a shopping complex in Melbourne, I tried a Vietnamese dish called ‘Rice Vermicelli with Beef and Coleslaw’. Because I loved it so much, I recreated my own version and I often make it as my children love this dish.


4 Servings


Rice Vermicelli 4 servings
*Note: Thicker type of rice noodles are also fine.
Spring Onion, Toasted Sesame Seeds AND/OR Fried Shallots *optional

Cabbage 1/6 to 1/4 *about 200g
Carrot 1 *about 100g
Salt 1/2 teaspoon
Rice Vinegar 2 tablespoons
Sugar 1 tablespoon

Beef Steaks 500g *thinly sliced
Canola Oil 1 tablespoon
Garlic 1 clove *grated
Sugar 1 tablespoon
Mirin 1 tablespoon
Soy Sauce 2 tablespoons
Toasted Sesame Seeds 1 tablespoon *ground
Toban Djan (Chili Bean Sauce) 2 teaspoons *optional

  1. Make Coleslaw first. Thinly slice Cabbage. Peel and slice Carrot into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
  2. Mix Vinegar, Sugar and Salt, add vegetables and mix well. Set aside to let it well seasoned.
  3. Cook Beef. First make the sauce by mixing Garlic, Sugar, Mirin, Soy Sauce, Sesame Seeds and Toban Djan in a small bowl.
  4. Heat Oil in a frying pan over a medium to high heat and cook Beef. Add the sauce and cook until the sauce thickens.
  5. Cook Rice Vermicelli as instructed and chill in cold water, then drain well.
  6. Place well drained cold Rice Vermicelli on a plate, arrange well seasoned Coleslaw and Beef on top, sprinkle some chopped Spring Onion, Toasted Sesame Seeds and/or Fried Shallots over and enjoy.