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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).
Course Dinner, Lunch
Cuisine Vietnamese
Keyword Bun Bo Xao, Vietnamese Noodle Bowls
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 4 people
Calories 582kcal
Author Scruff

Ingredients

  • 400 gm beef flank steak or whatever you can afford, cut into thin strips (Note 1)
  • 1 tbsp oil
  • 300 gm rice stick / vermicelli (Dong Guan style)
  • Vietnamese dipping sauce (make a 1.5x just to be safe)

Marinade

  • 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)
Metric - US Customary

Instructions

  • 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.

Bowl Assembly

  • In each bowl, place the rice noodles in first and then all the toppings on top. Pour the dressing over the top and finish with crushed peanuts (if using).

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.

Nutrition

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