Vietnamese Lemongrass Beef & Vermicelli Salad

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often more affordable.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles lower carbs, while rice noodles are budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and easier to find.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often less expensive.

Slice the beef thinly against the grain, removing any large pieces of fat or gristle.

Marinate the beef with lemongrass, garlic, ginger, fish sauce, oyster sauce, soy sauce, sugar, and sesame oil for at least 30 minutes, preferably overnight.

Cook rice vermicelli according to package instructions, which is usually a quick dip in boiling water for about 3 minutes, then drain and rinse under cold water.

Prepare the salad with spiralized carrots, thinly sliced cucumber, and bean sprouts.

Add fresh mint, cilantro, and basil to the salad ingredients.

Make the dressing by mixing warm water, lime juice, fish sauce, minced garlic, and red chilies in a jar and shake to combine.

Heat a large skillet over high heat until hot, then add vegetable oil.

Cook the marinated beef in batches to avoid overcrowding the pan, ensuring it gets a hard, fast sear.

Layer the cooked vermicelli, carrots, cucumbers, and bean sprouts in a bowl, then pour half the dressing over and toss to coat.

Add the fresh herbs to the salad, then top with the cooked lemongrass beef and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens