Vietnamese Lemongrass Beef Noodle Bowls

Vietnamese Noodle salad with beef and vegetables

Recipe by Molly
at missmollymakes.com

5 from 2 votes

A flavour-packed dish that's as easy as it is delicious. Tender steak marinated in a mix of lemongrass, garlic, and ginger, paired with crunchy pickled carrots and a zesty Nuoc Cham dipping sauce. It's a flavour explosion in every bite.

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 990kcal

Ingredients

Lemongrass Beef

400 g (.8 lb) Beef Steak, thinly sliced Also try chicken thighs/ breast, pork or tofu! Soo many options!
2 tbsp lemongrass paste
3 cloves garlic minced
½ tsp ginger grated
3 tbsps fish sauce
2 tbsps brown sugar
1 tbsp sesame oil

Pickled Carrot

1 carrot peeled, cut into thin strips/matchsticks (julienne) or grated
¼ cup white sugar
¼ cup white vinegar
¼ cup warm water

Nuoc Cham - Vietnamese Dipping Sauce

¼ cup white vinegar
2 tbsp fish sauce
2-3 cloves garlic minced
1-2 tsp red chilli finely chopped
½ cup white sugar
⅓ cup water

Extras

200 g rice vermicelli noodles
1 cup cucumber diced small
Small bunch mint
Small bunch coriander/cilantro finely chopped
1 cup lettuce finely shredded
1 stalk spring onion thinly sliced
Optional - red chilli sliced

Instructions

Marinate the Beef:

Mix lemongrass paste, minced garlic, grated ginger, fish sauce, brown sugar, and sesame oil in a bowl. Add beef slices and ensure they're evenly coated. For intensified flavour, marinate for at least 30 minutes, or overnight.

Prepare the Carrot Slaw:

In a separate bowl, blend sugar, vinegar, and warm water. Add the julienned carrots and toss well. Let it sit for at least 30 minutes until slightly softened.

Cook the Beef:

Heat a large frying pan over medium heat. Take the beef out of the marinade and cook for 5-7 minutes on each side until it's cooked through. Allow the beef to rest for 5 minutes before slicing.

Craft the Nuoc Cham:

In a small bowl, whisk together fish sauce, vinegar, minced garlic, optional chopped chilli pepper, sugar, and water. Taste and adjust seasonings according to your preference.

Assemble the Bowls:

Divide the cooked rice vermicelli noodles into bowls. Top them with sliced beef, diced cucumber, chopped mint, chopped coriander/cilantro, and shredded lettuce. Add the pickled carrots for a tangy twist.

Bring it all Together

Drizzle the desired amount of nuoc cham dipping sauce over the bowls and relish!

Notes

You can swap beef steak with chicken thighs, but beef offers richer flavour and maintains moisture better.
For a vegetarian twist, substitute beef with tofu cubes marinated in the same lemongrass mixture and grilled.
For a spicier kick in the nuoc cham, include a few slices of fresh jalapeno alongside the chilli pepper.
Feel free to incorporate other veggies into your bowls like shredded red cabbage, bell peppers, or bean sprouts.

Nutrition