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.