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A variety of rice-based vinegars are used in East Asian cooking, but you’ll most likely find the Japanese version in American supermarkets. Made from fermented rice, it tends to be mellow and delicate perfect in sushi, salads, sauces, and pickles. But avoid purchasing “seasoned” rice vinegar, which has added salt and sugar and is less versatile. Here, in the dressing (nuoc cham) for a Vietnamese noodle salad, vinegar balances out the garlicky, assertive flavors of the beef.
Vietnamese Beef Noodle Salad Recipe
Serves 4 | Active: 40 min | Total: 40 min
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| Vietnamese Beef Noodle Salad |
Vietnamese Beef Noodle Salad Ingredients
- 1 lb. flank or sirloin steak, sliced thinly across the grain, then into 2-to-3-inch pieces
- 2 tbsp. oyster sauce
- 1/4 cup plus 1 tsp. fish sauce
- 2 tbsp. plus 1 tsp.
- granulated sugar
- 3 cloves garlic, finely chopped, divided
- 2 tbsp. rice vinegar
- 2 Thai (bird’s eye) chiles, thinly sliced
- 8 oz. dried rice vermicelli
- 2 tbsp. vegetable oil
- 1 cup cherry tomatoes, halved
- 1 sweet bell pepper, halved,
- cored, and thinly sliced (1 cup)
- 1/2 English cucumber, sliced (1 cup)
- 4 cups torn green-leaf or butter lettuce
- 1 cup mixed mint and Thai basil leaves
- 1/3 cup roasted peanuts, chopped
Vietnamese Beef Noodle Salad Preparation
- In a large bowl, mix beef with oyster sauce, 1 tsp. fish sauce, 1 tsp. sugar, and two-thirds of the garlic. Marinate at least 10 minutes.
- Make the nuoc cham: In a medium bowl, combine 1/2 cup water, rice vinegar, and chiles with the remaining fish sauce, sugar, and garlic. Stir until sugar is dissolved.
- Cook vermicelli according to package directions. Rinse in cold water and drain, then divide among 4 large bowls.
- Heat the oil in a large nonstick skillet over medium-high heat. Add half of the beef in a single layer. Cook without stirring until browned, about 3 minutes; flip and cook 1 minute more. Transfer to a plate and repeat with remaining beef. Top noodle bowls with beef, vegetables, lettuce, herbs, and peanuts. Serve with the sauce on the side for drizzling over the salad.
