Vietnamese Noodle Salad with Lemongrass Beef

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This Vietnamese Noodle Salad is made with tender strips of juicy wok fried marinated lemongrass beef, rice noodles, lots of fresh herbs and veggies and the mother of all sauces  - Vietnamese dipping sauce, or Nuoc Cham. And it all only takes 15 minutes to make after the marinade!

This recipe was originally posted in February 2017. It has been updated for content and photos.

If you've ever been to a Vietnamese restaurant, you've probably either seen or had a Vietnamese Noodle Salad. We call it bun. Because the Vietnamese name is Bún thịt nướng bò .

And it is GOOD. I mean, seared pieces of juicy marinated beef with fresh veggies and noodles....does life really get any better?

The lemongrass beef in this recipe just has SO MUCH FLAVOR. And paired with the delicious umami Vietnamese dipping sauce, this Vietnamese noodle salad is just perfection.

You guys probably know by now that I am a sucker for Southeast Asian cuisine like this Bun Bo Hue, Banh Canh or Thai Beef Salad. There are just so many delicious flavors, and I am in love with them all. Sometimes I dream of quitting my job and just moving to Cambodia or Vietnam. #dreams

If you're an Southeast Asian cuisine lover too, try this Vietnamese Pork Noodle Bowl or this Spicy Thai Shrimp Salad.

Why This Recipe Works

1. The beef is marinaded overnight so it soaks up all the delicious flavors.
2. The beef is seared in a blazing hot wok for a crisp outside and juicy inside.
3. The salad is served with Nuoc Cham, a umami packed Vietnamese dipping sauce.

Make sure to head over and grab this Nuoc Cham (Vitenamese Dipping Sauce) Recipe. It's super easy to make and you're going to want to use it on everything!

Step By Step Instructions

Start by mixing the marinade ingredients together.

Slice the beef in very thin pieces (⅛"). It helps to freeze the beef for about an hour first so it is easier to slice thinly. Add the sliced up beef and marinade for 24 hours in the fridge.

Cook the rice noodles in boiling water for 2 minutes. Toss them in a strainer and rinse with cold water to separate the noodles and prevent any further cooking.

Periodically toss them while you prepare the rest of the ingredients to keep them from becoming one sticky mass.

Drain excess liquid from the marinated beef. Excess liquid will cause the beef to steam instead of sear in the wok.

Heat oil in a wok or cast iron skillet over high heat until smoking.  I use coconut oil for its high heat content, but peanut oil or avocado oil are also good choices.

Cook the beef in 2 batches to prevent heat from dropping too low.  Stir fry for about 1-2 minutes and remove from heat.

Place about ½ cup of shredded lettuce in the bottom of a bowl.

Add a handful of rice noodles (about ½ cup or whatever you like) to the bowl.

Lay all the remaining ingredients on top and serve drizzled with about ¼ to ½ cup of the Nuoc Cham. You can add more or less sauce depending on your preference.

Expert Tips

1. Slice the beef very thin to ensure it sears quickly. Put in the freezer for about an hour before slicing it. It will be easier to cut into thin slices when the meat is partially frozen.
2. If you don't have palm sugar, you can use brown sugar or coconut sugar as a substitute.
3. Cook the beef in 2 batches to prevent overcrowding in the wok. This will allow it to get crisp on the outside.
4. Make sure to rinse the rice noodles with cold water to prevent them from cooking further. They become mushy if cooked too long.
5. This dish is best served with nuoc cham dipping sauce. It's easy to make - click on the link to head over to the recipe.

Frequently Asked Questions

1. Can I make Vietnamese noodle salad ahead of time? You can chop the vegetables, cook the noodles and make the nuoc cham in advance. Just store everything in the fridge until ready for use (but not more than a couple days). When ready, plunge the cooked rice noodles in hot water for a few seconds to bring the temperature up. Cook the beef according to the recipe instructions and assemble the bowls.
2. Why is my beef not seared on the outside? If you crowd the pan with too much beef, it will steam instead of sear. Make sure to cook the beef in at least 2 small batches to avoid this. Also, you pan needs to be screaming hot (smoking) before adding the beef to get a good sear.
3. Why are my rice noodles mushy? It's likely because they have been cooked too long or left in hot water for too long. I recommend cooking them in boiling water for only about 2 minutes. Strain them and rinse with cool water to stop the cooking.

Don't forget to check out ALL the Vietnamese Recipes!

More Beef Recipes

• Creamy Beef Stroganoff;
• Instant Pot Beef Chili
• Bo Luc Lac (Vietnamese Shaking Beef);
• Korean Beef Nachos;
• Browse all Beef Recipes.

Rate the recipe and leave a comment to let me know how it turned out!

Vietnamese Noodle Salad with Lemongrass Beef

This Vietnamese Noodle Salad is made with tender strips of juicy wok fried marinated lemongrass beef, rice noodles, herbs and veggies and dipping sauce.

5 from 2 votes

Print Rate

Course: Main Course

Cuisine: Vietnamese

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Marinade: 1 day day

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 799kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 lbs. beef flap meat, thinly sliced
• ▢ 16 oz. rice noodles
• ▢ 2 tbsp. coconut oil
• ▢ 2 cups shredded lettuce
• ▢ ½ cup sprigs of fresh mint leaves (garnish)
• ▢ ½ cup fresh basil (garnish)
• ▢ 1 sliced cucumber (garnish)
• ▢ 1 cup shredded carrot (garnish)
• ▢ ½ cup crushed peanuts for garnish (garnish)
• ▢ 2 cups Nuoc Cham

Marinade

• ▢ ½ tsp. black pepper
• ▢ ¼ tsp. white pepper
• ▢ 3 tbsp. fish sauce
• ▢ 1 tbsp. dark soy sauce
• ▢ 1 tbsp. honey
• ▢ 1 tbsp. lemongrass paste
• ▢ 1 tbsp. chopped cilantro
• ▢ 2 garlic cloves finely chopped
• ▢ 1 shallot finely chopped
• ▢ 1 tsp. palm sugar (substitute brown or coconut)
• ▢ 1 tsp. fresh lime juice

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Instructions

• Combine all ingredients for marinade and add the beef.  Let marinade for 24 hours. 
• Cook the rice noodles in boiling water for 2 minutes. Strain and rinse with cold water. Toss them every few minutes to keep them from sticking while preparing the rest of the ingredients. 
• Drain the beef of any excess liquid. 
• Heat the coconut oil in a wok or cast iron skillet over high heat until it starts smoking. 
• Add the beef and quickly sear until caramelized.  Cook in small batches to ensure the pan retains its heat. 
• Remove from heat and serve over lettuce and rice noodles. Add bean sprouts, sliced cucumbers, and/or carrots if desired. Garnish with mint and basil leaves and crushed peanuts.
• Serve drizzled with about ¼ to ½ cup of Nuoc Cham.

Expert Tips:

Expert Tips:

1. Slice the beef very thin to ensure it sears quickly. Put in the freezer for about an hour before slicing it. It will be easier to cut into thin slices when the meat is partially frozen.
2. If you don't have palm sugar, you can use brown sugar or coconut sugar as a substitute. 
3. Cook the beef in 2 batches to prevent overcrowding in the wok. This will allow it to get crisp on the outside.
4. Make sure to rinse the rice noodles with cold water to prevent them from cooking further. They become mushy if cooked too long. 
5. This dish is best served with nuoc cham dipping sauce. It's easy to make - click on the link to head over to the recipe.

 

Nutrition

Serving: 8oz. | Calories: 799kcal | Carbohydrates: 102g | Protein: 24g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 1364mg | Potassium: 438mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 2.3mg | Calcium: 51mg | Iron: 3.7mg

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