400g Maimoa heart of rump lamb, thinly sliced
2 tbsp fish sauce
2 tsp caster sugar
2tsp soy sauce
400g Thick rice noodles
2 carrots, shredded
1 long red chilli, seeds removed thinly sliced
1 Cucumber, thinly sliced
8 radish, thinly sliced
Coriander, Thai basil, sliced shallot and lime wedges to serve
1/3 cup (80ml) Fish sauce
1 ½ tbsp soy sauce
2tsp tamarind puree
1 tbsp Sesame oil
1 tbsp Caster sugar
Juice of 2 limes
2 makrut lime leaves, finely chopped
Toss lamb in fish sauce, sugar and soy and marinate overnight.
For the dressing combine all ingredients in a bowl and season to taste.
The next day, cook noodles as per packet instructions. Toss in a bowl with ½ cup dressing, carrot and chilli. Chill until required.
Heat a BBQ or chargrill pan over high heat. Add lamb slices and cook for 1-2 minutes or until charred and just cooked through. Transfer to a plate to rest.
To serve, divide noodles between bowls/noodle boxes. Top with cucumber, carrot lamb and finish with remaining herbs and chilli. Spoon over any remaining dressing and serve with lime wedges and forks/chopsticks for eating on the go.