Vietnamese-Style Beef & Rice Noodle Salad
30min
45min
4
425
Chef's Note
For the most authentic flavor, don't skip the fresh herbs - they're essential to Vietnamese cuisine. If you can find Thai basil, it adds a wonderful aromatic quality, but regular basil can substitute in a pinch. For a time-saving tip, marinate the beef overnight and prep all vegetables in advance for a quick assembly at lunchtime.
Tags
Ingredients
1 pound flank steak
8 ounces rice noodles
3 tablespoons fish sauce
3 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 cloves garlic
1 small red chili
1 stalk lemongrass
1 tablespoon ginger
1 medium cucumber
2 medium carrot
1 medium red bell pepper
1 cup bean sprouts
1/2 cup mint leaves
1/2 cup cilantro
1/4 cup Thai basil
1/3 cup roasted peanuts
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
In a bowl, make the marinade by combining 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 minced garlic clove, 1 tablespoon grated ginger, 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 2
Place the flank steak in a shallow dish and pour the marinade over it, ensuring it's well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- 3
Meanwhile, prepare the dressing by whisking together the remaining 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 minced garlic clove, minced lemongrass, and sliced red chili. Set aside to allow flavors to meld.
- 4
Cook the rice noodles according to package instructions (usually soaking in hot water for 8-10 minutes until tender). Drain, rinse under cold water, and set aside.
- 5
Heat a grill pan or skillet over medium-high heat. Add the remaining 1 tablespoon vegetable oil.
- 6
Remove the steak from the marinade, pat dry with paper towels. Cook the steak for 4-5 minutes per side for medium-rare (adjust time for desired doneness).
- 7
Transfer the steak to a cutting board and let rest for 10 minutes before slicing thinly against the grain.
- 8
In a large bowl, combine the cooked rice noodles, julienned cucumber, carrot, red bell pepper, and bean sprouts.
- 9
Add the sliced beef to the noodle mixture.
- 10
Pour the prepared dressing over the salad and toss gently to combine.
- 11
Fold in the fresh herbs (mint, cilantro, and Thai basil if using).
- 12
Divide the salad among 4 serving bowls and garnish each with chopped peanuts.
- 13
Serve immediately while the beef is still slightly warm, or chill for 30 minutes for a refreshing cold salad.
Nutrition Information (per serving)
425
28g
45g
16g
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