This Vietnamese-inspired salad is the perfect meal during hot summer months. It takes almost no time to pull the marinade and meat together the night before and works great with venison or beef. It’s also a good opportunity to take advantage of fresh produce available this time of year.

A note on rice vermicelli noodles: Don’t wait for the last minute to cook them. Unlike traditional pasta noodles, rice noodles remain wet and slimy for a long time after cooking. Cooked vermicelli needs time to dry. For salads, I typically cook vermicelli 2 hours before I plan to serve it.

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1. Remove silverskin off venison and slice thinly against the grain. To make the marinade, begin by peeling off the tough outer layers of the lemongrass stalks and mince the tender lower cores only. In a bowl or zip-top bag, combine all marinade ingredients and submerge the venison. Cover and marinate for at least 2 hours or overnight in the refrigerator.
2. At least one hour prior to serving, cook vermicelli noodles according to package directions, drain, and rinse under cold running water. Set aside and allow to drip dry in a colander.
3. In a bowl or jar, combine quick pickled carrot ingredients, adding enough vinegar to submerge, and allow to sit for at least 2 hours before eating.
4. Combine salad dressing ingredients and set aside.
5. Before cooking the venison, add a handful of chopped lettuce, mint, cooked vermicelli, cucumber, and pickled carrot to each serving bowl. Next, get your skillet searing hot. Add a drizzle of oil to the pan and cook venison in batches for optimal caramelization. Divide venison among the salad bowls, top with crushed peanuts, and serve immediately with dressing and lime wedges on the side.