Serves 3
Ingredients
• 350 g (12 oz) cooked beef shank (sliced)
• 90 g (3 oz) uncooked rice noodles
• 1/2 teaspoon Thai chili (minced)
• 2 cups shredded iceberg lettuce
• 1/4 cup fresh lime juice
• 1 tablespoon Thai fish sauce
• 1/4 cup basil leaves (torn)
• 1 cucumber (peeled and thinly sliced)
• 1/2 cup red onion (thinly sliced)
• 1/4 teaspoon black pepper
• 1 tablespoon sugar
Preparation
1. Cook rice noodles according to package directions. Drain and rinse with cold water, then drain again.
2. Chop noodles and set aside in a bowl.
3. In the same bowl, add beef shank, lettuce, onion, Thai chili, and cucumber.
4. In a separate bowl, combine sugar, black pepper, fish sauce, and lime juice. Mix thoroughly.
5. Pour sauce over salad and toss.
6. Garnish with basil leaves.