Vietnamese Steak And Vermicelli Bowl Food

VIETNAMESE BEEF NOODLE SALAD BOWLS

Vietnamese Beef Noodle Salad Bowls image

One of the best cold Vietnamese dishes has to be these Vietnamese beef noodle bowls. Each bowl is filled with rice vermicelli noodles and tender marinated beef strips. It is then loaded up with as many fresh herbs and vegetables as you want and at the end, tied together by an amazing traditional Vietnamese dressing (nuoc mam cham).

Provided by Scruff

Time 35m

Number Of Ingredients 15

Ingredients

400 gm beef flank steak or whatever you can afford, (cut into thin strips (Note 1) )
1 tbsp oil
300 gm rice stick / vermicelli (Dong Guan style)
Vietnamese dipping sauce
2 tsp oyster sauce
2 tsp soy sauce
2 tsp sesame oil
2 garlic cloves, (finely chopped)
5 - 6 lettuce leaves, (shredded)
1 cucumber, (roughly chopped in matchsticks)
250 gm bean sprouts
1/4 bunch coriander, (roughly chopped)
handful of mint leaves ((optional))
Vietnamese pickled carrots
roasted peanuts, (crushed (optional))

Steps:

Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
Prep the vegetables.
Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
Bring a large fry pan or skillet to high temperature. Add 1 tbsp of oil and flash fry the beef strips until medium/medium-rare.

Nutrition Facts : Carbohydrate 74 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 1311 mg, Fiber 3 g, Sugar 20 g, Calories 582 kcal, ServingSize 1 serving

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN

Vietnamese Noodles with Lemongrass Chicken image

Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

Provided by Nagi

Categories Noodles

Time 30m

Number Of Ingredients 25

Ingredients

600 - 800g / 1.2 - 1.6lb chicken thigh fillets (, skinless and boneless or breast (or pork, beef or any seafood))
1 stalk lemongrass (, white part only, bruised them sliced into pieces easy to pick out later (Note 1))
2 garlic cloves (, finely chopped or minced)
2 tbsp lime juice
2 tbsp fish sauce ((Note 2))
1 tbsp soy sauce ((all purpose or light, NOT dark soy))
2 tbsp brown sugar
1 tbsp vegetable oil
1/4 cup fish sauce ((Note 3))
4 tbsp rice vinegar
2 tbsp white sugar
1/2 cup water
2 garlic cloves (, finely chopped)
1 red birds eye chilli (, finely chopped (Note 4))
3 tbsp lime juice
1/2 tbsp oil
200 g / 7 oz vermicelli noodles (, dried)
2 carrots (, julienned)
2 cucumbers (, julienned (optional: remove seeds))
5 cups iceberg lettuce (, finely sliced)
3 cups bean sprouts
Handful of mint leaves
Handful of cilantro/coriander
Sliced red chilli ((for garnish - optional))
Lime wedges ((to serve - optional but recommended))

Steps:

Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through - about 6 to 8 minutes in total.
Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes.
Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
Individual servings: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
DIY (my preferred way): Place chicken, vegetables, herbs, noodles and sauce in separate bowls / piled on platters. Then let everyone make their own bowls!

Nutrition Facts : ServingSize 653 g, Calories 540 kcal, Carbohydrate 65.2 g, Protein 39.9 g, Fat 13.6 g, SaturatedFat 2.6 g, Cholesterol 75 mg, Sodium 1963 mg, Fiber 3.9 g, Sugar 16.9 g, UnsaturatedFat 11 g

VERMICELLI NOODLE BOWL

Vermicelli Noodle Bowl image

Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.

Provided by Allrecipes

Categories World Cuisine Recipes Asian Vietnamese

Time 1h

Yield 2

Number Of Ingredients 20

Ingredients

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon canola oil
2 tablespoons chopped shallots
2 skewers
8 medium shrimp, with shells
1 (8 ounce) package rice vermicelli noodles
1 cup finely chopped lettuce
1 cup bean sprouts
1 English cucumber, cut into 2-inch matchsticks
¼ cup finely chopped pickled carrots
¼ cup finely chopped diakon radish
3 tablespoons chopped cilantro
3 tablespoons finely chopped Thai basil
3 tablespoons chopped fresh mint
¼ cup crushed peanuts

Steps:

Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

Nutrition Facts : Calories 658.7 calories, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g

VIETNAMESE LEMONGRASS BEEF AND NOODLES

Vietnamese Lemongrass Beef and Noodles image

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Provided by MommyFromSeattle

Categories World Cuisine Recipes Asian Vietnamese

Time 1h25m

Yield 4

Number Of Ingredients 16

Ingredients

1 (8 ounce) package rice vermicelli noodles
⅓ cup minced lemongrass
2 tablespoons soy-based liquid seasoning (such as Maggi®)
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 pound flank steak, thinly sliced
2 tablespoons warm water, or more as needed
2 tablespoons white sugar
½ medium lemon, juiced
¼ cup fish sauce
2 fresh red Thai chile peppers, minced
2 cloves garlic, finely minced
1 bunch Thai basil leaves, chopped, or to taste
1 bunch cilantro, chopped, or to taste
1 cup fresh bean sprouts, or to taste

Steps:

Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.3 g, Cholesterol 35.6 mg, Fat 9.8 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 3.7 g, Sodium 1214.8 mg, Sugar 13 g

VIETNAMESE STEAK AND VERMICELLI BOWL / BúN THịT NướNG Bò RECIPE

Vietnamese Steak and Vermicelli Bowl / Bún Thịt Nướng Bò Recipe image

Yield serves 2

Number Of Ingredients 14

Ingredients

salt and freshly ground pepper
1 boneless rib eye steak (or steak of choice)
oil
2-4 bundles of vermicelli
1 avocado, sliced
1 pint mini heirloom or cherry tomatoes, sliced in half
2 mini cucumbers, shredded
mixed fish sauce to taste, see below
1 clove of garlic
1 red bird's eye chili
5 tablespoons sugar
juice of 1/2 lime (or to taste)
1 3/4 cups of water
1/4 cup fish sauce

Steps:

An hour before you want to eat, bring your steak to room temperature. When ready to cook, pat your steak dry with paper towels and generously season both sides of the steak with salt and pepper. Heat a cast iron pan on high until nearly smoking. Add a tiny slick of oil and place your steak in the middle of the pan and cook, without moving for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and let rest for 10 minutes while assembling your bowls.
Cook the vermicelli according to the package, rinse in cold water and drain well. Divide amongst two bowls. Top with tomatoes, avocado and shredded cucumbers. Cut the steak against the grain and arrange on the noodles. Serve with fish sauce, to taste.
Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It's best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using.