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Char-broiled Lemongrass Beef Vermicelli Recipe

Name: Summer Rolls Char-Broiled Lemongrass Beef Vermicelli Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 3 tbs lemongrass stalks, white part finely minced; 3 cloves garlic cloves, minced; 1 each shallot, finely grated; 2 tbs light soy sauce; 1 tbs fish sauce (nuoc mam); 1 tbs brown sugar; 1 tbs vegetable oil; 1 tsp ground black pepper; 8 oz rice vermicelli noodles (thin); 0.5 each cucumber, julienned; 1 each carrot, julienned or shredded; 1 cup bean sprouts, rinsed; 0.25 cup fresh Thai basil leaves; 0.25 cup fresh cilantro leaves; 0.25 cup mint leaves, optional; 0.25 cup chopped roasted peanuts; 2 each lime wedges; 0.333 cup warm water; 2 tbs granulated sugar; 3 tbs fresh lime juice; 2 tbs fish sauce; 1 tsp rice vinegar; 1 cloves garlic, minced; 1 each bird's eye chili or Thai chile, minced; 1 tsp shredded carrot, optional; 1 tbs neutral oil for grill/pan; 0.5 tsp sesame oil (optional, finishing)

Inspired by Summer Rolls

Time50m

Serves4

Make Char-broiled Lemongrass Beef Vermicelli Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Beef

1 lb flank steak or sirloin, thinly sliced against the grain

3 tbs lemongrass stalks, white part finely minced

3 cloves Garlic cloves, minced

1 each shallot, finely grated

2 tbs light soy sauce

1 tbs fish sauce (nuoc mam)

1 tbs Brown sugar

1 tbs Tuscany sunflower oil

1 tsp ground black pepper

Vermicelli & Toppings

8 oz rice vermicelli noodles (thin)

1/2 each cucumber, julienned

1 each carrot, julienned or shredded

1 cup bean sprouts, rinsed

1/4 cup fresh Thai basil leaves

1/4 cup Fresh cilantro leaves

1/4 cup mint leaves, optional

1/4 cup chopped roasted peanuts

2 each Lime wedges

Nuoc Cham (Dressing / Sauce)

1/3 cup warm water

2 tbs granulated sugar

3 tbs Fresh lime juice

2 tbs Fish sauce

1 tsp Rice vinegar

1 cloves Garlic, minced

1 each bird's eye chili or Thai chile, minced

1 tsp shredded carrot, optional

For Cooking & Finishing

1 tbs neutral oil for grill/pan

1/2 tsp sesame oil (optional, finishing)

Method

Marinated Beef

Prepare and marinate beef

Slice beef thinly against the grain (partially freeze for 20–30 minutes first for easier slicing). Place slices in a bowl. Add minced lemongrass, minced garlic, grated shallot, light soy sauce, fish sauce, brown sugar, vegetable oil and ground black pepper. Toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours to develop flavor.

Bring to room temperature

About 20 minutes before cooking, remove beef from refrigerator so it comes closer to room temperature; this helps it char evenly.

Nuoc Cham (Dressing / Sauce)

Combine warm water and granulated sugar in a small bowl; stir until sugar dissolves. Add lime juice, fish sauce and rice vinegar and whisk to combine. Add minced garlic, minced chile and the optional shredded carrot. Taste and adjust: it should be balanced, tangy-salty-sweet. Set aside at room temperature for flavors to marry.

Vermicelli & Toppings

Prepare vermicelli

Bring a large pot of water to a boil. Remove from heat, add rice vermicelli and soak according to package instructions (usually 3–5 minutes) until tender but still slightly firm. Drain in a colander and rinse under cold running water to stop cooking. Toss with a drizzle (about 1/2 tsp) of sesame oil or neutral oil to prevent sticking; set aside.

Prep vegetables and herbs

Julienne the cucumber and carrot, rinse and drain bean sprouts, pick and roughly chop basil, cilantro and mint if using. Place toppings in serving bowls for assembly.

Grilling / Searing Beef

Preheat a grill, grill pan, or heavy skillet to high heat until smoking slightly. Brush grill or pan with neutral oil. Working in a single layer and not overcrowding, place marinated beef on the hot surface. For thin slices, cook 1–2 minutes per side until well-charred on edges and just cooked through. If using a grill, char marks add smoky flavor. Transfer cooked beef to a plate and let rest briefly. Repeat with remaining beef.

If you prefer, thread slices on skewers for easier grilling; cook similarly until charred and heated through.

Assembly & Serving

Divide the drained vermicelli among 4 bowls (about 2 oz/50–60 g dry noodles per serving). Top each bowl with a generous portion of charred lemongrass beef (about 4 oz cooked beef per bowl). Arrange cucumber, carrot, bean sprouts and herbs around the beef. Sprinkle chopped roasted peanuts over each bowl.

Serve with nuoc cham on the side (about 2–3 tablespoons per bowl) so diners can spoon it over to taste. Offer lime wedges alongside. If desired, drizzle a scant 1/4 tsp sesame oil over each bowl for aroma.

Eat immediately, tossing noodles, herbs and sauce together so flavors combine.