Vietnamese Beef Noodle Salad Bowls
One of the best cold Vietnamese dishes has to be these Vietnamese beef noodle bowls. Each bowl is filled with rice vermicelli noodles and tender marinated beef strips. It is then loaded up with as many fresh herbs and vegetables as you want and at the end, tied together by an amazing traditional Vietnamese dressing (nuoc mam cham).
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 gm beef flank steak or whatever you can afford, (cut into thin strips (Note 1) )
- 1 tbsp oil
- 300 gm rice stick / vermicelli (Dong Guan style)
- Vietnamese dipping sauce
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 garlic cloves, (finely chopped)
- 5 - 6 lettuce leaves, (shredded)
- 1 cucumber, (roughly chopped in matchsticks)
- 250 gm bean sprouts
- 1/4 bunch coriander, (roughly chopped)
- handful of mint leaves ((optional))
- Vietnamese pickled carrots
- roasted peanuts, (crushed (optional))
Instructions
- 1
Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
- 2
Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
- 3
Prep the vegetables.
- 4
Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
- 5
Bring a large fry pan or skillet to high temperature. Add 1 tbsp of oil and flash fry the beef strips until medium/medium-rare.
- 6
In each bowl, place the rice noodles in first and then all the toppings on top. Pour the dressing over the top and finish with crushed peanuts (if using).