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Vietnamese BBQ Beef Noodle Salad

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.