Vietnamese Beef Noodle Salad (Print)
Savory Vietnamese noodle bowl with marinated beef, fresh herbs, vegetables, and tangy nuoc cham dressing.
# Ingredient List:
→ For the Beef
01 - 14 oz sirloin or flank steak, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp fish sauce
04 - 1 tbsp oyster sauce
05 - 1 tsp sugar
06 - 2 cloves garlic, minced
07 - 1 tbsp vegetable oil
→ For the Salad
08 - 10.5 oz dried rice vermicelli noodles
09 - 1 small cucumber, julienned
10 - 2 carrots, julienned
11 - 1 cup bean sprouts
12 - 1 cup lettuce, shredded
13 - 1/2 cup fresh mint leaves
14 - 1/2 cup fresh cilantro leaves
15 - 1/4 cup roasted peanuts, chopped
16 - 2 scallions, thinly sliced
17 - 1 red chili, thinly sliced (optional)
→ For the Nuoc Cham Dressing
18 - 4 tbsp fish sauce
19 - 4 tbsp lime juice (about 2 limes)
20 - 3 tbsp sugar
21 - 4 tbsp water
22 - 1 clove garlic, minced
23 - 1 small red chili, minced (optional)
# How-To Steps:
01 - Combine sliced beef with soy sauce, fish sauce, oyster sauce, sugar, minced garlic, and vegetable oil in a bowl. Mix thoroughly and let marinate for at least 15 minutes.
02 - Cook rice vermicelli noodles according to package instructions. Drain well, rinse under cold water to stop cooking, and set aside.
03 - Whisk together fish sauce, lime juice, sugar, water, minced garlic, and chili in a small bowl until sugar completely dissolves. Adjust seasoning to taste.
04 - Julienne cucumber and carrots into thin strips. Rinse bean sprouts and shred lettuce. Keep all vegetables and fresh herbs ready for assembly.
05 - Heat a large skillet or wok over high heat. Add marinated beef and stir-fry rapidly for 2-3 minutes until just cooked through. Remove from heat immediately.
06 - Divide vermicelli noodles among serving bowls. Arrange lettuce, cucumber, carrots, bean sprouts, and sautéed beef on top. Garnish generously with mint, cilantro, scallions, peanuts, and chili slices.
07 - Drizzle nuoc cham dressing over each bowl just before serving. Offer extra dressing on the side for individual preference.
# Expert Suggestions:
01 -
- The interplay of hot beef, cool noodles, and crisp vegetables creates excitement in every single bite
- Once you master the nuoc cham balance, you'll want to put it on everything forever
02 -
- Crowding the pan when cooking the beef will steam it instead of searing it, so work in batches
- The dressing tastes better after it sits for at least 30 minutes, so make it first
03 -
- Cook the beef until it's just done, overcooked beef in this dish is a tragedy
- Cold noodles absorb dressing better than room temperature ones