Beef Vermicelli Noodle Salad Recipe

Slice and marinate

Freeze the steak for 20–30 minutes until slightly firm to make thin slicing easier. Slice the steak thinly against the grain into bite-size strips. In a medium bowl combine 3 tbs soy sauce, 1 tbs fish sauce, 1 tbs brown sugar, 2 tsp minced garlic, 2 tsp minced shallot, 2 tbs vegetable oil and 1 tsp black pepper. Add the beef, toss to coat, cover and refrigerate for at least 20 minutes or up to 2 hours.

Cook the beef

Heat a large skillet or grill pan over medium-high heat until very hot. Add 1 tbs vegetable oil and spread. Remove beef from marinade, letting excess drip off (reserve marinade). Cook beef in a single layer in batches so it sears, about 1–2 minutes per side, until just browned and medium-rare to medium. Total cooking time will be 3–5 minutes depending on thickness. Transfer cooked beef to a plate and let rest 5 minutes. If desired, pour reserved marinade into the hot pan and cook 1 minute to reduce, then drizzle over beef.

Prepare vermicelli

Place the rice vermicelli in a large heatproof bowl. Pour 6 cups of just-boiled or very hot water over noodles to cover and let soak, stirring occasionally, until pliable but still slightly al dente, about 4–6 minutes (follow package guidance). Drain thoroughly in a colander and rinse briefly under cold running water to stop cooking. Shake off excess water and set aside in a large bowl.

Make dressing (nuoc cham style)

In a small bowl whisk together 3 tbs fish sauce, 3 tbs fresh lime juice, 1 tbs granulated sugar and 2 tbs water until sugar dissolves. Stir in 1 tsp minced garlic and sliced red chili to taste. Taste and adjust balance—add more lime for acidity, sugar for sweetness or fish sauce for saltiness. If you want a slightly toasted note, whisk in 1/2 tsp sesame oil.

Prep vegetables

If using red onion, soak thin slices in cold water for 5 minutes to soften bite and reduce sharpness, then drain well. Shred or julienne carrots, thinly slice cucumber, and rinse bean sprouts. Roughly chop mint, cilantro and basil (if using). Combine shredded carrots, cucumber, bean sprouts and drained onion in a large mixing bowl.

Toss salad

Add the drained vermicelli to the bowl with the vegetables. Pour about two-thirds of the dressing over the noodles and vegetables and toss gently with tongs or chopsticks to combine. Add the cooked beef and herbs (mint, cilantro, basil) and toss again. Taste and add more dressing as needed to lightly coat everything.

Serve and finish

Transfer salad to a serving platter or individual bowls. Sprinkle with crushed roasted peanuts and fried shallots (or sliced scallions). Serve with lime wedges on the side for extra acidity. If desired, drizzle a scant 1/2 tsp sesame oil over the top for aroma. Serve immediately so beef remains warm and noodles fresh.