Looking for a quick beef noodle meal that’s fresh, tangy, sweet, and smoky all at once? This Vietnamese BBQ Beef Noodle Salad hits all the right notes. It’s a zesty bowl of rice noodles topped with savory grilled beef, crisp veggies, fragrant herbs, and a drizzle of umami-packed dressing. It's perfect for a light dinner or lunch that still feels satisfying. While it’s distinctly Vietnamese in flavor, it shares the same comforting appeal as other beef and noodles dishes you might know—like a Korean beef noodles recipe or even a Mongolian beef pasta—but with a bright, fresh twist.

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Vietnamese BBQ Beef Noodle Salad

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Prep Time 25

Cook Time 10

Total Time 35

Course Main Course

Cuisine Vietnamese

Servings 4

Equipment

Grill Pan or Outdoor Grill This is best for getting that charred, smoky flavor. A cast iron grill pan works great indoors.
Mixing bowls For marinating beef and assembling the salad.
Large pot To cook the rice noodles.
Strainer To rinse and cool the noodles quickly.
Tongs or spatula To cook and flip the beef.
Knife and Cutting Board For prepping herbs, vegetables, and slicing the beef.
Alternative tools If you don’t have a grill, a cast iron skillet or regular non-stick pan will work just fine for cooking the beef. A salad spinner is also handy for drying herbs and lettuce.

Ingredients

For the Beef and Marinade

1 lb flank steak or sirloin thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon honey
2 cloves garlic minced
1 stalk lemongrass finely minced (or 1 tablespoon lemongrass paste)
1 teaspoon sesame oil
1 tablespoon vegetable oil
½ teaspoon freshly ground black pepper

For the Salad

8 oz dried rice vermicelli noodles
1 medium cucumber julienned
1 large carrot peeled and julienned
1 cup bean sprouts
½ cup fresh mint leaves
½ cup fresh cilantro leaves
½ cup Thai basil leaves optional
½ head romaine lettuce shredded
½ cup roasted peanuts crushed
Fried shallots optional, for topping

For the Nuoc Cham Dressing

3 tablespoons fish sauce
2 tablespoons lime juice freshly squeezed
2 tablespoons rice vinegar
1 tablespoon sugar adjust to taste
1 small clove garlic minced
1 small red chili thinly sliced (optional, for heat)
2 tablespoons water

Instructions

Step 1: Marinate the Beef

Start by combining the soy sauce, fish sauce, brown sugar, honey, garlic, lemongrass, sesame oil, vegetable oil, and black pepper in a bowl. Add the sliced beef and toss well to coat. Cover and let it marinate in the fridge for at least 20 minutes, or up to 2 hours if you’ve got the time.

Step 2: Make the Nuoc Cham Dressing

While the beef marinates, mix up the dressing. Combine fish sauce, lime juice, rice vinegar, sugar, minced garlic, sliced chili, and water in a small bowl. Stir until the sugar dissolves. Set aside.

Step 3: Prepare the Noodles

Cook the rice noodles according to package directions (usually about 4-5 minutes in boiling water). Drain and rinse with cold water immediately to stop the cooking. Set aside in a colander.

Step 4: Chop the Veggies and Herbs

While the noodles are draining, prep the vegetables. Julienne the cucumber and carrots, shred the lettuce, and wash/dry the herbs. Set them aside in separate piles or bowls for easy assembly later.

Step 5: Cook the Beef

Heat your grill pan or skillet over medium-high heat. Once hot, add the marinated beef in a single layer (work in batches if needed to avoid overcrowding). Cook for 2-3 minutes per side until nicely browned and slightly caramelized. Remove and set aside.

Step 6: Assemble the Salad

Divide the rice noodles evenly into four bowls. Top each with a handful of shredded lettuce, cucumbers, carrots, bean sprouts, and herbs. Add the grilled BBQ beef on top. Drizzle generously with nuoc cham dressing. Sprinkle with crushed peanuts and fried shallots if using.

Step 7: Serve

Serve immediately while the beef is still warm and the noodles are cool. Toss everything together before eating to make sure every bite is loaded with flavor.

Pairings

This Vietnamese BBQ Beef Noodle Salad is refreshing yet savory, so it pairs well with:

Crisp iced jasmine tea or lime soda for a non-alcoholic option.
Vietnamese spring rolls or shrimp summer rolls for a light appetizer.
Grilled lemongrass chicken skewers if you want to bulk up the meal for guests.
A side of pickled daikon and carrots adds a tangy crunch that complements the sweet-savory beef.

If you're a fan of noodle-based meals, this dish would be a great contrast to heartier dishes like a Korean spicy beef noodle dish or Mongolian beef pasta—it’s lighter and more herb-forward.

FAQs

1. What cut of beef should I use?

Flank steak is ideal because it’s lean, quick-cooking, and takes on the marinade beautifully. Sirloin or ribeye also work for a juicier finish. Just make sure to slice thinly against the grain for tenderness.

2. Can I make this ahead of time?

You can marinate the beef and prep the vegetables and dressing a day ahead. Cook the noodles just before serving for the best texture, or rinse them in hot water to loosen them up if storing.

3. What kind of noodles should I use?

Thin rice vermicelli (bun) is traditional and best for this salad. If you’re looking for a fusion twist, you could experiment with other noodles like soba or even angel hair pasta—but that turns it closer to a korean beef and noodles or asian beef noodle recipes kind of dish.

4. Can I use leftovers in a different way?

Definitely. The beef is excellent in lettuce wraps, or even tucked into a bánh mì sandwich. Leftover noodles and veggies can be tossed into a stir-fry for a quick beef noodle dinner.

5. Is this dish spicy?

Only mildly. The heat comes from the optional chili in the dressing. If you like spice, feel free to add more chili or even a dab of sriracha. You can easily tone it down for younger eaters or spice-shy guests.

Flavor-Packed Vietnamese BBQ Beef Noodle Salad