Summary

Ingredients

• 4 stalks celery
• 0.5 ½ bunch coriander
• 4 tablespoon peanuts
• 400 g round beef
• 4 carrot (s)
• 3 cloves garlic
• 6 tablespoon fish sauce
• 0.5 liter ½ beef stock
• 2 lime (s)
• 200 g rice noodles
• 2 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 shallot (s)
• 2 small Thai chilli pepper (s), hot
• 4 carrot (s)

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Instructions

1. Cut the celery into small pieces and roughly chop the coriander. The stalks of the coriander can also be used. Peel the carrots and cut them into small thin strips with a julienne cutter. Chop the peanuts into small pieces. Chop the chillies into small pieces. If that`s too hot for you, you can remove the chili seeds beforehand. Peel and finely chop the garlic and shallots.
2. Fry the minced meat. Add a clove of garlic and shallots and let them turn slightly glassy. At the end, season with 2 tablespoons of fish sauce, oyster sauce and soy sauce, stir well and let cool.
3. Squeeze the limes. Peel and chop the garlic and add to the lime juice. Add 4 tablespoons of fish sauce, chillies and beef stock and stir well. Season the sauce to taste and let it steep for a while.
4. Cook or scald the rice noodles according to the instructions and then wash them out with cold water. As a result, they lose strength and no longer stick so much. Spread the pasta, celery, coriander and carrots on the salad and add the mince. Pour the sauce over them and sprinkle with chopped peanuts.