Name: Vietnamese Beef Noodle Salad Recipe
Total time: 150 min
Yield: 6
Cuisine: Vietnamese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A perfect meal for any weeknight, or sunday dinner. The bright flavors of authentic vietnamese food shine through in this easy to make dish. This has some of the best vietnamese contrasts of flavors: salty, sour, sweet, bitter and some hot chillies for some heat too

How to make Vietnamese Beef Noodle Salad Recipe

Analida Braeger

Crawler

Vietnamese

<p>A perfect meal for any weeknight, or sunday dinner. The bright flavors of authentic vietnamese food shine through in this easy to make dish. This has some of the best vietnamese contrasts of flavors: salty, sour, sweet, bitter and some hot chillies for some heat too</p>

Non Vegetarian

Pescatarian

Rice noodles

White vinegar

Fish

Palm sugar

Tamarind paste

Head green leaf lettuce

Cilantro chopped

Leaves thai basil chopped

Mint leaves chopped

Bean sprouts blanched

Sirloin sliced

Kosher salt

Ginger ground

Pepper cracked

Five spice powder

Garlic powder

Lime juiced

Peanuts chopped

Limes cut into wedges

Shallots thinly sliced and quickly fried

Thai red chilies thinly sliced optional

Cook noodles according to package instructions. Run under cold water and set aside.

step 1

Slice the beef into very thin pieces. Combine in a pitcher the salt, ginger, pepper, five spice powder, lime juice and garlic powder. Place the meat slices in a zip top bag and pour in the marinade. Purge the air then seal the bag and be sure all the meat is coated. Squeeze the meat around the bag a bit to cover in the marinade. Place in the refrigerator for about two hours.

step 2

Heat oil on medium. Add the beef and cook about1-2 minutes on each side until brown and cripy on the edges. Set the beef aside and allow to cool before serving.

step 3

While the meat is resting assemble your greens. Mix lettuce, cilantro, thai basil, and mint, in a bowl.

step 4

Blanch the bean sprouts, and when completely cool, add to the greens mixture.

step 5

In a small bowl whisk together the vinegar and the fish sauce. Add in the sugar, and stir well. The flavor should be more along the lines of sweet and sour.

step 6

Add 2 tbsp of vegetable oil to a skillet on medium heat and place the shallot slices. Fry until crispy and brown. Remove and dry on a paper towel.

step 7

Portion equal amounts of each item on a plate/bowl. Top with peanuts, crispy shallotsand slices of thai chilies if desired. Serve with rice noodles on the side.

step 8

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