VIETNAMESE STEAK AND NOODLE SALAD
Whoever said carbs don't belong in a salad never tasted this zesty, colorful Vietnamese noodle bowl. It's brimming with buttery lettuce leaves, tender rice noodles, juicy seared steak, crunchy veggies, and a light lemongrass dressing. Read more now to add this tangy recipe to your collection of fresh favorites.
Provided by Fanny Slater
Categories Salads
Time 40m
Number Of Ingredients 23
Steps:
- In a small bowl, combine the fish sauce, rice vinegar, sesame oil, lime juice, brown sugar, chili paste, lemongrass, garlic, ginger, and 2 tablespoons of the green onions. Pour half of the mixture into a large resealable bag and add the steak. Reserve the other half.
- Marinate the steak either at room temperature for 1 hour, or refrigerate overnight. If you marinate overnight, allow the steak to come to room temperature before cooking.
- Cook the rice noodles according to package directions and set aside. If there are no directions on the package, submerge the noodles in cold water until softened, about an hour, and then place in boiling water until tender, 1-2 minutes. The noodles should be slightly soft but with some bounce. Drain and rinse under cold water. Set aside.
- Pat the steak dry and then brush it on both sides with the vegetable oil. Heat a heavy-bottomed pan like a cast iron over high heat. Sear the steak until it reaches medium-rare and a golden-brown crust forms, about 2 minutes on the first side and 1 minute on the other (depending on the thickness of the meat).
- Remove the steak from the pan, transfer it to a plate, cover with foil, and allow it to rest for 10 minutes.
- Wipe out the cast iron pan and then add in 1 cup of the vegetable oil. Prepare a paper towel-lined plate nearby.
- Heat the oil over medium-high heat and then add the shallot rings. Cook, stirring frequently until the shallots begin to bubble and turn golden-brown about 2-3 minutes. Using a slotted spoon, remove the shallots from the oil, place them on the paper towels, and sprinkle with salt.
- Thinly slice the steak against the grain. Evenly divide the rice noodles, lettuce, and steak among bowls and top with the remaining green onions, cucumber, radishes, and red onion.
- Garnish with the remaining marinade/dressing, fried shallots, mint, cilantro, and peanuts. Serve with lime wedges, jalapenos, and chili paste.
Nutrition Facts : Calories 552 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 36 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 2267 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD
Fish sauce and chilies play up the beefy nuances while peanuts add texture and a warm, toasted flavor to this Vietnamese-inspired cold steak and rice noodle salad. Use thin rice sticks to keep things as speedy as possible. They complement the flavors of the sauce and can be soaked instead of boiled.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
- In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
- Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
- Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1581 milligrams, Sugar 7 grams, TransFat 1 gram
VIETNAMESE NOODLE SALAD WITH LEMONGRASS BEEF (BUN BO XAO)
Steps:
- Gather the ingredients.
- Cut the sirloin against the grain into slices a little less than a quarter of an inch thick.
- Then, cut each slice into chunks about 1/2-inch wide. Place into a medium bowl.
- Mix the beef chunks with the nước mắm (fish sauce), garlic, and lemongrass.
- Divide the noodles between 2 bowls. Top with the julienned cucumber, pickled carrot and radish and finger chilie (if using).
- Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about 2 minutes.
- Divide the beef between the 2 bowls.
- Top with fresh herbs, peanuts, and fried shallots.
- Serve with nước mắm pha on the side.
Nutrition Facts : Calories 614 kcal, Carbohydrate 56 g, Cholesterol 104 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 24 g, Fat 27 g, ServingSize 2 bowls of bún bò xào, UnsaturatedFat 0 g
VIETNAMESE RICE-NOODLE SALAD
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
VIETNAMESE-STYLE STEAK SALAD
This is a recipe from Toni Lydecker that I acquired from Wine Enthusiast Magazine. Great for summer picnic or outing. The beef-noodle comibination marinates en route to the picnic, while the greens and vegetables, packed separately stay cool and crisp. Toss with soy lime dressing just before serving..
Provided by Sondra Beth
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small sauce pan, cook the noodles in boiling water until soft, about 3 minutes. Drain and rinse. Transfer noodles to a medium bowl and let cool.
- In a small jar, combine the soy sauce, lime juice, sugar, garlic, and pepper flakes and shake until the dressing is well combined.
- Slice the steak against the grain into thin strips. ( Note much easier to slice thin strips when steak is partially frozen).
- In a wok or large skillet, heat the vegetable oil over medium-high heat until hot. Add the beef, in batches, and stir-fry until just cooked through.
- Transfer the beef to the bowl with the noodles.
- Add half the dressing and toss until well coated. Let cool.
- In another bowl, combine the lettuce, cucumber, carrot, and mint.
- (If you are making the dish as picnic fare, transfer the beef-noodle mixture to a resealable plastic bag and the vegetable mixture to a covered plastic container and place both, along with the jar of remaining dressing in a cooler. Remove from cooler about 30 minutes before serving.).
- Just before serving, toss the greens with the remaining dressing and divide among 4 plates. Top each with the beef-noodle salad.
- Recommended wine: Gewurztraminer.
Nutrition Facts : Calories 442.4, Fat 21.6, SaturatedFat 6.8, Cholesterol 85, Sodium 1463.8, Carbohydrate 34.1, Fiber 1.9, Sugar 5.8, Protein 27.4
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