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).
Servings 4 people
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 garlic cloves, finely chopped
Vegetable and Herbs
- 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)
Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
Prep the vegetables.
Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
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.
- 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.
Calories: 582kcal | Carbohydrates: 74g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 1311mg | Potassium: 583mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2781IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 4mg