phuongle19I love this steak and vermicelli salad with mango because mango brings sweetness and just a little tartness. But now that it is fall, I swap in sweet Fuyu persimmon and tart pomegranate. If you want even more tartness, add thinly sliced Granny Smith apple. The fruit changes with the seasons, but the savory steak, fresh herbs, crunchy greens and bright lime fish sauce dressing stay the same.
Why this salad works
This is a leafy salad first, with rice vermicelli mixed throughout for a little extra substance. Romaine gives it crunch, arugula adds a peppery bite, and mint makes everything taste fresh. Cubing the steak after cooking means you can get a little steak in every forkful. Roasted peanuts add the finishing crunch.
Mango in summer, persimmon in fall
When mango is in season, I love using it here for its juicy sweet and slightly tart flavor. In fall, I use firm Fuyu persimmon for sweetness and pomegranate seeds for tart little pops. Thinly sliced Granny Smith apple is an optional addition if you want more tang and crunch.
Choose your greens and noodles
I use three cups of romaine and one cup of arugula, plus a handful of mint. Spinach is optional, but not needed. Two ounces of dry rice vermicelli keeps this a leafy salad; use three ounces for a heartier bowl. Rinse cooked noodles in cool water and drain well before mixing them into the salad.
Lime fish sauce dressing
The dressing combines fish sauce, sugar, water and fresh lime juice with crushed garlic, Thai chilies and cilantro. It is sweet, tangy, savory and spicy. Add a little at a time and toss the salad right before serving. You may have leftover dressing.
Tips and substitutions
Use firm Fuyu persimmons, not Hachiya persimmons. Substitute mango for the persimmon and pomegranate in warmer months. Add Granny Smith apple if you want more tartness. Keep the dressing separate until serving so the greens stay crunchy.
