Vietnamese Beef Noodle Bowls

Course Dinner, Lunch
Cuisine Vietnamese
Keyword Noodle bowls
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Author Scruff


  • 400 gm beef flank steak or whatever you can afford, cut into thin strips (Note 1)
  • 1 tbsp oil
  • 240 gm rice stick / vermicelli (Dong Guan style) or 4 portions


  • 2 tsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 2 garlic clove, finely chopped

Nuoc Mam Sauce

  • 1 cup warm water
  • 1/2 cup + 1 tbsp of white sugar
  • 1 tbsp lemon juice
  • 1/2 cup fish sauce
  • 1 tsp white vinegar
  • 1 garlic clove finely chopped
  • 1 red chilli, finely chopped (optional)


  • 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)
  • pickled carrot and daikon or 1 shredded carrot, (optional and the link for this recipe is in the tips section)
  • crushed peanuts (optional)


  1. Combine all the marinade ingredients in a bowl. Mix in the beef strips and leave aside.

  2. Combine all the nuoc mam sauce ingredients. Cover with cling wrap and leave aside until needed.

  3. Prep all you vegetables.

  4. Cook your rice noodles as directed on the packaging and leave it in strainer until needed. 

  5. In a large fry pan or skillet on high, add 1 tbsp of oil and cook the the beef strips until done.

  6. Taste test your nuoc mam sauce and adjust it to your liking. (Do this only after the garlic has had time to infuse)

Bowl Assembly

  1. In each bowl, place the rice noodles in first and then all the toppings on top. Pour the nuoc mam sauce over the top and finish with crushed peanuts. 

Recipe Notes

  1. If you've got a cheaper cut of beef steak then it's worth tenderising it first. To do this, add 1/2 tsp of baking soda and rub it into the meat. Cover with cling wrap and leave for 20 minutes. Then wash the meat thoroughly with water and pat dry with paper towels.