Name: Vietnamese Noodle Salad with Lemongrass Beef
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 lbs. beef flap meat, (thinly sliced); 16 oz. rice noodles; 2 tbsp. coconut oil; 2 cups shredded lettuce; 1/2 cup sprigs of fresh mint leaves ((garnish)); 1/2 cup fresh basil ((garnish)); 1 sliced cucumber ((garnish)); 1 cup shredded carrot ((garnish)); 1/2 cup crushed peanuts for garnish ((garnish)); 2 cups Nuoc Cham; 1/2 tsp. black pepper; 1/4 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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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!

seared beef with veggies and peanuts in a bowl, sauce on the side

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

vietnamese pork noodle bowl with fresh veggies and herbs

spicy thais hrimp on a plate with greens herbs and chilies

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

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Why This Recipe Works
Step By Step Instructions
Expert Tips
Frequently Asked Questions
More Beef Recipes
Recipe
💬 Comments

Why This Recipe Works

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

bowl of sauce with carrots and chilies and lime on the side with spoon

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!

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Step By Step Instructions

Start by mixing the marinade ingredients together.

garlic and sauce in a glass bowl for marinade

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.

seared beef in a bowl with cucumbers, carrots, basil, peanuts and limes

Expert Tips

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.
If you don't have palm sugar, you can use brown sugar or coconut sugar as a substitute.
Cook the beef in 2 batches to prevent overcrowding in the wok. This will allow it to get crisp on the outside.
Make sure to rinse the rice noodles with cold water to prevent them from cooking further. They become mushy if cooked too long.
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.

a piece of seared beef being held by fingers

Frequently Asked Questions

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.
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.
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!