Vietnamese Stir-Fried Beef Rice Noodle Salad

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A vibrant Vietnamese noodle bowl layered with rice vermicelli, sizzling lemongrass beef, crisp vegetables, fresh herbs, and a tangy-sweet fish sauce dressing. The contrast of hot beef and cool crunchy greens makes every bite lively and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 20 gFat
• 5 gSaturated Fat
• 72 gCarbs
• 5 gFiber
• 14 gSugar
• 32 gProtein
• 1280 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the Beef and Marinade

• 1 lb (450 g) beef sirloin, thinly sliced across the grain
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp granulated sugar
• 2 cloves garlic, finely minced
• 1 tbsp fresh lemongrass, finely minced
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil

For the Fish Sauce Dressing

• 1/4 cup fish sauce
• 1/4 cup fresh lime juice (about 2 limes)
• 3 tbsp granulated sugar
• 2 tbsp warm water
• 2 cloves garlic, finely minced
• 1 Thai chili, thinly sliced (optional)

For the Salad Assembly

• 14 oz (400 g) dried rice vermicelli
• 6 cups shredded green leaf lettuce
• 2 cups fresh mint leaves
• 2 cups fresh cilantro sprigs
• 1 English cucumber, julienned
• 2 cups fresh bean sprouts
• 1 cup pickled carrots and daikon
• 1/2 cup roasted peanuts, coarsely crushed
• 1/3 cup crispy fried shallots

Directions

1. In a bowl, combine the sliced beef with fish sauce, soy sauce, sugar, garlic, lemongrass, and black pepper. Toss well, cover, and marinate for 20 to 30 minutes at room temperature (or up to 2 hours refrigerated).
2. While the beef marinates, whisk together the dressing ingredients until the sugar fully dissolves; taste and adjust with more lime for brightness or more sugar for sweetness.
3. Bring a large pot of water to a boil. Add the rice vermicelli, cook according to package directions until just tender (3 to 5 minutes), then drain and rinse under cold water to stop the cooking and remove excess starch. Toss with a drizzle of oil to prevent clumping.
4. Heat the vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear undisturbed for 1 minute, then stir-fry until just cooked through with caramelized edges, about 2 to 3 minutes total. Remove from heat.
5. Divide the lettuce among four bowls, then top each with a mound of noodles, a generous portion of the hot beef, cucumber, bean sprouts, pickled carrots and daikon, mint, and cilantro.
6. Drizzle each bowl with 3 to 4 tablespoons of the fish sauce dressing, then finish with a generous sprinkle of roasted peanuts and crispy fried shallots. Toss gently just before eating so every strand catches the sauce.

Cook’s Notes

• For the most tender beef, partially freeze the steak for 20 minutes before slicing thinly against the grain.
• Use Vietnamese fish sauce such as Three Crabs or Viet Huong for an authentic savory depth that supermarket Thai fish sauces cannot match.
• Quick-pickle substitute: toss 1 cup julienned carrots and daikon with 1 tbsp sugar and 1 tsp salt; rest 15 minutes before serving.
• Wilted herbs lose their lift fast, so add mint and cilantro at the very end and serve immediately for maximum aroma.
• Taste the dressing before dressing the salad; the proper balance should be salty, sour, sweet, and spicy all at once.
• Toast the peanuts in a dry skillet for 2 minutes before crushing to deepen their nutty flavor.

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