Vietnamese Sautéed Beef Noodle Salad (Printable Version)
Tender beef, fresh herbs, and crisp vegetables over vermicelli noodles with tangy nuoc cham dressing
# What You Need:
→ For the Beef
01 - 14 oz sirloin or flank steak, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fish sauce
04 - 1 tablespoon oyster sauce
05 - 1 teaspoon sugar
06 - 2 cloves garlic, minced
07 - 1 tablespoon 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 tablespoons fish sauce
19 - 4 tablespoons lime juice (about 2 limes)
20 - 3 tablespoons sugar
21 - 4 tablespoons water
22 - 1 clove garlic, minced
23 - 1 small red chili, minced (optional)
# How-To Steps:
01 - In a bowl, combine sliced beef with soy sauce, fish sauce, oyster sauce, sugar, minced garlic, and vegetable oil. Mix well and let marinate for at least 15 minutes.
02 - Cook rice vermicelli noodles according to package instructions. Drain, rinse under cold water, and set aside.
03 - In a small bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, and chili until sugar dissolves. Adjust to taste.
04 - Julienne cucumber and carrots, rinse bean sprouts, and shred lettuce. Set aside with fresh herbs.
05 - Heat a large skillet or wok over high heat. Add marinated beef and stir-fry for 2–3 minutes until just cooked. Remove from heat.
06 - Divide vermicelli noodles among serving bowls. Top with lettuce, cucumber, carrots, bean sprouts, and sautéed beef. Garnish with mint, cilantro, scallions, peanuts, and chili.
07 - Drizzle nuoc cham dressing over each bowl before serving.
# Helpful Tips:
01 -
- The contrast between smoky hot beef and cool crisp vegetables creates an eating experience that wakes up every part of your palate
- Once you master the nuoc cham dressing, you will want to put it on everything from salads to roasted meats
02 -
- Never overcrowd the pan when cooking the beef or it will steam instead of sear, losing that coveted smoky flavor
- The dressing tastes best after sitting for at least 30 minutes, so make it first
03 -
- Let your wok get properly hot before adding any oil, a cold wok creates steamed beef instead of stir-fried
- Taste and adjust your nuoc cham before serving, everyone likes their balance slightly different