Recipe by Joe Leckie, Photography by Dan Tyler Ross
Venison Vietnamese Lemongrass and Vermicelli Salad Recipe Overview
This recipe is one of the most popular Vietnamese dishes, often known as Bún Thịt Nướng. Traditionally made with pork, in true Noble & Wild style I’ve adapted this crowd-pleasing recipe with our wild venison striploin, which gives a final result that is vibrant, herbaceous, and rich, but without compromising on the traditional Southeast Asian flavours and textures.
Unlike the traditional pork, venison offers a deep, earthy sweetness that pairs exceptionally well with the bright citrus notes of lemongrass and the fermented umami of fish and oyster sauce. This recipe is perfect to impresses friends and family alike, with its combination of sweet and sour flavours, crunchy and aromatic toppings, and beautifully coloured bowl.
Preparing the Venison (Marinating and Cooking)
World class venison requires a world class marinade if you want the best tasting salad possible. Venison is lean, meaning it requires a careful balance of acid, sugar, and aromatics to tenderise the fibres and enhance the flavour.
Venison Marinade
For 400g-500g of venison striploin, you will need:
- Fresh Lemongrass: Use only the white, tender inner core, finely minced.
- Aromatics: 3 cloves of garlic (minced) and 1 shallot (finely diced).
- Sauce: 2 tbsp fish sauce, 1 tbsp oyster sauce, and 1 tbsp vegetable oil.
- Sweetness: 1 tbsp brown sugar to help with caramelisation.
Slice the venison thinly against the grain. This shortens the muscle fibers, ensuring every bite is tender. Massage the marinade into the meat and let it rest in the fridge for at least 2 hours but for maximum depth leave it overnight.
Searing the Venison
When ready to cook, heat a cast-iron skillet or wok until it is smoking hot. Cooking in small batches is essential; if you overcrowd the pan, the venison will steam rather than sear. Flash-fry the slices for 1-2 minutes per side. You are looking for a dark, "charred" exterior while maintaining a succulent medium-rare interior. Remove from the heat immediately and let the meat rest for 10 minutes.
Preparing the Vermicelli
Rice vermicelli noodles are delicate and can easily become a sticky mess when overcooked. To get the perfect results, I recommend:
- Soaking First: Place the dried noodles in a large bowl and cover with room-temperature water for 10 minutes. This prevents the outside from getting mushy before the inside is cooked.
- Boil: Drop the soaked noodles into boiling water for just 2 to 3 minutes.
- Cold Rinse: This is the most critical step. Drain the noodles and immediately rinse them under cold running water. This stops the cooking process and removes excess starch.
- Air Dry: Allow the noodles to sit in a colander for at least 20-30 minutes before serving to ensure they are dry and won't water down your dressing.
Making the Dressing
The dressing is what really pulls the dish together and gives it its South East Asian flat. To get the authentic Vietnamese taste, I’d always recommend getting your ingredients from your local Asian supermarket.
Ingredients:
- 3 tbsp high-quality fish sauce
- 3 tbsp fresh lime juice
- 2 tbsp white sugar (dissolved in 1/2 cup warm water)
- 1 clove garlic, finely minced
- 1 bird’s eye chili, finely sliced
Whisk the ingredients together until the sugar is fully dissolved. Taste it, if it’s too salty, add a splash of water; if it’s too sour, add a pinch more sugar. The flavours should pop the moment they hit your tongue.
Assembling the Salad
Assembling the bowl is one of my favourite parts of this recipe. Bringing all the colours of the different ingredients to create a bright and appetising bowl. Here’s how to layer your bowl:
- Base: First, a handful of your prepared rice vermicelli.
- Veggies: Start adding all your veggies by working in a circle around the dish, place a little of each vegetable around the edge.
- Meat: Put your cooked and rested wild venison in the centre of the dish.
- Sauce & Garnish: Dress everything with the dressing, then sprinkle with coriander, spring onions and crispy shallots.
Serving and Garnish Ideas
You can get creative with your favourite garnishes too provide the final layers of texture and flavour. This is how I usually garnish my vermicelli salad:
- Crushed Roasted Peanuts: Adds a smoky, nutty crunch that is common in Southeast Asian Cuisine.
- Crispy Fried Shallots: These provide a savoury pop that mimics the street food experience.
- Lime Wedges: Serve with lime on the side for those who prefer more zing.
- Pickled Daikon: If you have access to it, the tang of pickled radish is a traditional and welcome addition.
How to Store Venison Vietnamese Lemongrass and Vermicelli Salad
This salad is best enjoyed fresh, but components can be stored separately:
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Venison: Store cooked venison in an airtight container for up to 2 days. It is delicious served cold the next day, and can be used to make other recipes, like our venison steak salad recipe.
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Noodles: If stored in the fridge, vermicelli can harden. To revive them, dip them in boiling water for 10 seconds just before serving.
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Dressing: This stays fresh in a jar for up to a week and only gets better as the garlic and chili infuse.
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Avoid Pre-Mixing: Never dress the salad until the moment you are ready to eat, otherwise the vegetables will lose their crunch and the noodles will become soggy.
Want to try this recipe at home? Shop our Signature Wild Venison Box and bring a taste of the wild to your table.
