Best Vietnamese Steak Noodle Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK & VIETNAMESE NOODLE SALAD



Steak & Vietnamese noodle salad image

Serve up this healthy steak and noodle salad for supper and nourish your body with nutrients as well as energy from complex carbs.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 13

83g brown rice noodles (Clearspring contain no salt)
1 tsp rapeseed oil
250g fillet steak
2 carrots , peeled into ribbons
½ Chinese cabbage , shredded
4 spring onions , sliced
1 small pack coriander , roughly chopped
1 red chilli , seeds removed and thinly sliced
1 lime , juiced
2 tsp soft brown sugar
1 tsp rice wine vinegar
1 garlic clove , finely chopped
½ tbsp fish sauce

Steps:

  • Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
  • Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
  • Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.

Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.1 milligram of sodium

BUN BO XA OT (VIETNAMESE STEAK AND RICE NOODLE SALAD) AS MADE BY DIEP RECIPE BY TASTY



Bun Bo Xa Ot (Vietnamese Steak And Rice Noodle Salad) As Made By Diep Recipe by Tasty image

Bun bo xa ot is a traditional Vietnamese dish of thinly sliced beef and rice noodles. Diep Tran's spin on the classic is packed with flavorful sauces, tangy pickles, and fresh herbs for an incredibly tasty dish that is surprisingly light and refreshing and perfect for a summer meal to share with friends.

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 28

1 lb lemongrass
2 ½ cups canola oil
¾ cup garlic, minced
½ cup shallot, minced
½ cup red pepper flakes
3 tablespoons fish sauce
3 tablespoons granulated sugar, plus more to taste
½ cup water
¾ cup water
7 tablespoons granulated sugar
1 garlic, smashed
3 ½ tablespoons fish sauce
1 tablespoon white distilled vinegar
1 lb hanger steak, or bavette steak
1 tablespoon rice bran oil
1 teaspoon fish sauce salt, or kosher salt
½ lb daikon radish, peeled and thinly sliced
½ lb carrot, peeled and thinly sliced
1 cup granulated sugar
½ cup white distilled vinegar
¼ cup water
1 tablespoon kosher salt, plus 1 teaspoon
14 oz fine rice vermicelli noodles, cooked according to package instructions
1 small head red leaf lettuce, thinly sliced
½ cup fresh thai basil, torn
½ cup fresh mint leaf, torn
½ cup store bought crispy fried shallots
½ cup roasted peanut

Steps:

  • Make the lemongrass chili oil: Chop the bottom 4 inches (10 cm) from the lemongrass stalks and discard the tops. Peel off any tough outer layers and discard, then thinly slice the remaining lemongrass. Process the sliced lemongrass in a food processor until very finely minced. You should have about 1 cup (130 g) total.
  • In a large enameled Dutch oven, heat the canola oil over high heat until it reaches 300°F (150°C). Add the garlic and lemongrass to the hot oil and cook until the garlic is golden brown and aromatic, about 10 minutes. Add the shallots. Reduce the heat to very low and add the red pepper flakes. Cook until extremely aromatic, about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking for 2 hours, stirring occasionally to prevent the garlic from scorching at the bottom, until the oil has turned red. Remove the pot from the heat and let the chili oil cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
  • Make the pickles: Place the daikon and carrots in a deep bowl.
  • In a small pot, combine the sugar, vinegar, water, garlic and salt. Bring to a simmer over medium heat and stir until the sugar dissolves.
  • Pour the brine over the vegetables and let sit for at least 1 hour. The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.
  • Make the nuoc cham: In a small pot, bring the water and sugar to a simmer over medium heat. Add the garlic and stir until the sugar dissolves. Stir in the vinegar and fish sauce. Remove the pot from the heat and let the nuoc cham cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
  • Make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
  • Heat a large cast iron skillet over medium-high heat until smoking. Sear the steak in the hot skillet until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 6-10 minutes, turning the steak as needed to ensure even cooking. The timing of the steak will depend largely on the thickness of the meat. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
  • To serve, add the rice noodles to a wide, shallow dish. Arrange the lettuce, basil, mint, pickles, fried shallots, and peanuts on top. Arrange the beef on top and spoon over some nuoc cham and lemongrass chili oil.".
  • Enjoy!

VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD



Vietnamese-Style Rice-Noodle and Steak Salad image

Fish sauce and chilies play up the beefy nuances while peanuts add texture and a warm, toasted flavor to this Vietnamese-inspired cold steak and rice noodle salad. Use thin rice sticks to keep things as speedy as possible. They complement the flavors of the sauce and can be soaked instead of boiled.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, pastas, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 14

4 ounces (about 1/2 package) thin rice sticks (vermicelli)
1 large garlic clove, finely chopped
1 jalapeño, seeded and finely chopped
4 teaspoons granulated sugar
1/4 cup fish sauce
2 teaspoons freshly squeezed lime juice
1/2 cup salted peanuts, roughly chopped
1 cup plus 1 tablespoon fresh mint leaves, torn into pieces
1 cup plus 1 tablespoon fresh basil leaves, torn into pieces
3 tablespoons peanut oil
2 heads radicchio, thinly sliced
1/2 English cucumber, thinly sliced
About 1/2 pound cooked steak, thinly sliced
1 tablespoon chopped fresh cilantro for garnish, optional

Steps:

  • Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
  • In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
  • Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
  • Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1581 milligrams, Sugar 7 grams, TransFat 1 gram

VIETNAMESE STEAK NOODLE SALAD



VIETNAMESE STEAK NOODLE SALAD image

Categories     Beef     Pasta     Broil     Fry

Yield 4 people

Number Of Ingredients 14

1 rib-eye steak (about 1 lb.)
3 tablespoons reduced-sodium soy sauce, divided
6 tablespoons fresh lime juice
1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
2 teaspoons sugar
1 red jalapeño or fresno chile, halved lengthwise and sliced thin
4 ounces thin rice noodles
1/3 cup vegetable oil
2 shallots, sliced thinly
1 tablespoon flour
1/3 cup fresh dill
1/3 cup fresh mint leaves
1/3 cup fresh Thai basil leaves
1/3 cup cilantro leaves

Steps:

  • 1. Bring a large pot of water to a boil. Preheat broiler with rack 4 in. from heating element. 2. Meanwhile, put steak in a medium bowl and pour in 2 tbsp. soy sauce, turning steak to coat. Let sit for a few minutes. Make dressing: In a small bowl, combine lime juice, fish sauce, sugar, chile, and remaining 1 tbsp. soy sauce; set aside. 3. Cook noodles in boiling water until tender, about 2 minutes, then drain. 4. Broil steak on a broiler pan, turning once, until done the way you like, about 12 minutes for medium-rare. Let rest 10 minutes, then slice thinly. 5. Meanwhile, in a small saucepan, heat oil until it registers 350° on a candy thermometer. Dust shallots evenly in flour to coat and cook in oil, carefully stirring, until browned, about 4 minutes. Transfer to paper towel to drain. 6. In a large bowl, combine noodles, sliced steak, herbs, and half the reserved dressing. Divide mixture among 4 plates, sprinkle evenly with shallots, and serve remaining dressing on the side. Note: Nutritional analysis is per serving. Nutritional Information (Amount per serving) Calories: 380 Calories from fat: 38% Protein: 26g Fat: 16g Saturated fat: 5.3g Carbohydrate: 33g Fiber: 0.6g Sodium: 1865mg Cholesterol: 94mg Sunset APRIL 2010

Related Topics