Vietnamese Beef Dry Noodle Salad

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Inspired by Hanoi's beloved pho tron, this vibrant salad strips pho of its broth and turns it into a bold, toss-together bowl. Thinly sliced seared beef meets chewy flat rice noodles, crunchy bean sprouts, fresh herbs, and a tangy-sweet fish sauce dressing for an irresistible contrast of textures and flavors.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 8 gSugar
• 34 gProtein
• 920 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 4.2 mgIron
• 20 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the beef and marinade

• 1 lb (450 g) beef sirloin, partially frozen and sliced paper-thin across the grain
• 1 1/2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cloves garlic, finely minced
• 1/2 tsp freshly ground black pepper
• 1 tbsp vegetable oil

For the noodles and salad

• 14 oz (400 g) dried flat rice noodles (banh pho)
• 2 cups fresh bean sprouts, rinsed
• 1 cup Thai basil leaves
• 1 cup cilantro, tender stems and leaves
• 1/2 cup fresh mint leaves
• 1 small English cucumber, julienned
• 1/2 cup pickled carrots and daikon (do chua), drained
• 4 Thai bird's eye chilies, thinly sliced
• 1/3 cup roasted unsalted peanuts, coarsely crushed
• 3 tbsp crispy fried shallots
• 2 limes, cut into wedges

For the dressing

• 3 tbsp fish sauce
• 3 tbsp freshly squeezed lime juice
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp granulated sugar
• 2 cloves garlic, grated
• 1 Thai bird's eye chili, grated
• 2 tbsp warm water

Directions

1. In a bowl, combine the sliced beef with fish sauce, soy sauce, sugar, garlic, black pepper, and vegetable oil. Toss well and let marinate at room temperature for 20 minutes while you prep the other components.
2. Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to package directions, usually 5-7 minutes, until just tender but still chewy. Drain immediately, rinse under cold water to stop the cooking and remove excess starch, then shake off all the water and set aside.
3. Whisk together all the dressing ingredients in a small bowl until the sugar is fully dissolved. Taste and adjust with more lime for brightness or fish sauce for saltiness.
4. Heat a large cast-iron skillet or wok over high heat until smoking. Working in two batches so you don't crowd the pan, spread the marinated beef in a single layer and sear for 45-60 seconds per side, just until the edges char lightly but the center stays rosy. Transfer to a plate to rest for 2 minutes, then slice into bite-sized strips.
5. In a very large mixing bowl, combine the drained noodles, bean sprouts, Thai basil, cilantro, mint, cucumber, pickled carrots and daikon, and sliced chilies. Pour over about three-quarters of the dressing and toss vigorously with chopsticks or tongs until everything is glossy and well coated.
6. Divide the dressed noodle salad among 4 bowls, top with the warm sliced beef, then shower with crushed peanuts and crispy fried shallots. Drizzle the remaining dressing over the top and serve immediately with lime wedges on the side for squeezing.

Cook’s Notes

• For the easiest slicing, freeze the beef for 30-45 minutes until firm but not solid; a sharp knife will then glide through it paper-thin.
• Don't skip rinsing the cooked noodles in cold water – this removes surface starch so the dressing clings instead of sliding off in a gummy film.
• Toss the salad just before serving so the herbs stay bright and the sprouts keep their crunch; leftover herbs wilt quickly in the salty dressing.
• Swap beef for grilled lemongrass chicken or crispy fried tofu for an equally delicious variation without changing the dressing.
• Keep a small pitcher of warm beef or chicken broth on the side if some eaters want to add a splash and convert the dish back toward classic soup territory.

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