Recipe by Joe Leckie, Photography by Dan Tyler Ross
Serves: 4
Difficulty: Intermediate
Prep time: 1 hour
Cook time: 45 minutes
Ingredients:
Marinade for the meat:
- 300g Noble and wild venison striploin (Cut into strips)
- 2 lemon grass
- 1 inch piece of ginger
- 2 red chilli's
- 2 cloves garlic
- 2 tbsp caster sugar
- 2 tbsp Fishsauce
- 1 tbsp Oyster sauce
- 1 tbsp oil
Dressing:
- 1 inch piece of ginger
- 2 garlic cloves
- 3 tbsp fish sauce
- 3 tbsp Water
- Juice of 1 lime
- 2 tbsp caster sugar
Vegetables and noodles:
- ¼ red cabbage (Finely sliced)
- 1 carrots (Grated)
- ½ cucumber (Deseeded and finely sliced)
- 5 radish (Very thinly sliced)
- 2 spring onions (Finely sliced)
- 1 bunch coriander
- Fried shallots (Pre bought)
- 1 lime
- 200g Vermicelli noodles
Method:
To marinade the meat, blend all the ingredients except the meat together and then cover the meat in the marinade and leave in the fridge overnight.
Pre-cook the noodles by boiling a pot of water and adding them to the pot and cooking for 5 mins, drain off the water and rinse under cold water and allow to drain so they don’t stick together.
Make the dressing by mixing all the ingredients together and set aside.
To compile the dish, cook the meat for 5 mins in a hot pan so a nice dark crust forms, allow the meat to rest. Take a wide bowl and place some noodles in the base, then work in a circle around the dish, place a little of each vegetable around the edge then add some of the cooked meat in the middle. Dress everything with the dressing then sprinkle with coriander, spring onions and crispy shallots.
