Vietnamese Noodle Salad With Lemongrass Beef Recipe

Recipe By Slurrp

This Vietnamese noodle salad with lemongrass beef is a refreshing and flavorful dish that combines tender marinated beef with fresh herbs, crunchy vegetables, and rice noodles. The lemongrass marinade adds a fragrant and citrusy note to the beef, while the combination of herbs and vegetables provides a vibrant and crunchy texture. Tossed with a tangy and slightly sweet dressing, this salad is perfect for a light and satisfying meal.

4.3
27 Rating -
Rate
Non Vegdiet
12minstotal
10minsPrep
2minsCook
12m.total
10m.Prep
2m.Cook
Vietnamese Noodle Salad With Lemongrass Beef
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Ingredients for Vietnamese Noodle Salad With Lemongrass Beef Recipe

  • as per your need For The Lemongrass Beef
  • 1/2 pound Beef Sirloin, Thinly Sliced
  • 1 part Stalks Lemongrass, White Only, Finely Chopped
  • 1.50 cloves Cloves Garlic, Minced
  • 1 tablespoon Fish Sauce
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Sugar
  • 1/2 tablespoon Vegetable Oil
  • as required For The Salad
  • 4 ounce Rice Noodles
  • 1/2 Cucumber, Thinly Sliced
  • 1/2 Carrot, Shredded
  • 1/2 cup Bean Sprouts
  • as required Fresh Herbs, Chopped
  • as required For The Dressing
  • 1.50 tablespoon Lime Juice
  • 1 tablespoon Fish Sauce
  • 1/2 tablespoon Sugar
  • 1/2 teaspoon Chili Garlic Sauce
  • as per your need For Garnish
  • as per your need Crushed Peanuts
  • as needed Extra Fresh Herbs

Directions: Vietnamese Noodle Salad With Lemongrass Beef Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the lemongrass, garlic, fish sauce, soy sauce, sugar, and oil. Add the beef and marinate for at least 30 minutes.
  • STEP 2.Cook the rice noodles according to the package instructions. Drain and rinse with cold water.
  • STEP 3.In a large bowl, combine the cooked rice noodles, sliced cucumber, shredded carrots, bean sprouts, and fresh herbs.
  • STEP 4.Heat a grill or grill pan over medium-high heat. Cook the marinated beef for 2-3 minutes per side, or until cooked to your desired doneness. Let it rest for a few minutes before slicing.
  • STEP 5.Add the sliced beef to the noodle salad and toss to combine.
  • STEP 6.In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili garlic sauce. Pour the dressing over the salad and toss to coat.
  • STEP 7.Serve the Vietnamese noodle salad with lemongrass beef immediately, garnished with crushed peanuts and extra herbs.

Cooking Tips

  • For a vegetarian version, you can substitute the beef with tofu or tempeh.
  • Feel free to add other vegetables such as bell peppers or radishes for extra crunch and flavor.
  • To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent the noodles from becoming soggy.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, you may need to refresh the salad with a squeeze of lime juice and a sprinkle of fresh herbs.
Nutrition
value
382
calories per serving
10 g Fat10 g Protein58 g Carbs4 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    10g
  • Carbs
    58g
  • Fiber
    4g

MacroNutrients

  • Carbs
    58g
  • Protein
    10g
  • Fiber
    4g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    92mg
  • Iron
    2mg
  • Vitamin A
    645mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    1mg
  • Phosphorus
    143mg
  • Selenium
    17mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp