Vietnamese beef and noodle salad bowls

serves 4

serves 4

I really like serving these Vietnamese beef and noodle salad bowls  to a group; I put all of the items in separate bowls and let people make their own combinations. It's always fun when guests can customize. If you have a lazy Susan, put all the toppings on it, set it in the middle of the table, and let the fun begin.


  • 1 small red chile, thinly sliced
  • 1 tablespoon canola oil
  • 1 (8.8-ounce/250-g) package rice vermicelli noodles, cooked according to package instruc-tions
  • 1 English cucumber, diced
  • 2 carrots, grated
  • 1 head green leaf lettuce, thinly sliced
  • 1 bunch fresh cilantro (leaves only)
  • 1 bunch fresh mint (leaves only)
  • 3 tablespoons plus 1/4 cup (60 ml) fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon grated garlic
  • 1 tablespoon grated peeled ginger
  • 1 pound (455 g) flank steak, thinly sliced against the grain
  • ½ cup (120 ml) fresh lime juice
  • ¼ cup (60 ml) honey

In a medium bowl, whisk the 3 tablespoons fish sauce, the brown sugar, garlic, and ginger together. Add the steak and toss to coat. Let marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

In another bowl, whisk the remaining 1/4 cup (60 ml) fish sauce, the lime juice, honey, and chile together. Set aside until ready to serve (this will be your dressing).

Remove the beef from the marinade and pat dry with a paper towel. Reserve the marinade. Heat the oil in a wok or large skillet over high heat. Quickly stir-fry the beef for about 2 minutes. Add the reserved marinade and toss to coat, making a quick glaze. Remove from the heat.

Serve the beef, noodles, dressing, cucumber, carrots, lettuce, cilantro, and mint in individual bowls and let everyone make their own salad.