Beef Noodle Salad
Servings
4
servingsTotal time
35
minutesIngredients
400 g rice vermicelli noodles
Romaine lettuce
Mint leaves
Sliced limes
neutral oil
- Beef Marinade
1.5 lb ribeye or strip steak, sliced
2 garlic cloves, grated
1 Tbsp lemongrass paste
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp white sugar
1 Tbsp neutral oil
1 Tbsp cornstarch
- Nuoc Cham
1 1/2 cups hot water
1/4 cup white sugar
1/4 cup fish sauce
1 Tbsp lime juice
2 garlic cloves, minced
2 Thai chili peppers, minced
Directions
- In a bowl, combine the ingredients for the beef marinade and let the beef sit at room temperature for 30 minutes.
- Prepare the nuoc cham by combining the ingredients listed, and set aside.
- Boil the rice vermicelli noodles for 2-3 minutes, then rinse under cold water and drain well.
- Heat a bit of oil in a pan over medium-high heat. Add the marinated beef and cook for about 2 minutes per side, or until cooked to your desired doneness.
- Assemble the salad with a generous portion of noodles, followed by the beef, romaine lettuce, mint, sliced limes, and Vietnamese pickled carrots and daikon. Serve with the nuoc cham for dipping the noodles.