Vietnamese Lemongrass Beef and Noodle Salad
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By cooking.nytimes.com
Vietnamese Lemongrass Beef and Noodle Salad
Instructions
Cook:1h
Updated at: Thu, 11 Dec 2025 18:52:47 GMT
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Ingredients
4 servings
4 tablespoonsdemerara sugar
or granulated light brown
3 tablespoonsrice vinegar
4 tablespoonslime juice
from 2 large limes
4 tablespoonsfish sauce
best quality, such as
2garlic cloves
minced
1 x 1 inchginger
length, peeled and minced
1red chile
medium-hot, such as fresno, chopped
1hot red chile
or green bird, thinly sliced
12 ouncesrice vermicelli noodles
1 poundbeef skirt steak
or sirloin, in thin 1/4-inch slices
2 tablespoonsfish sauce
best quality, such as
1 tablespoondemerara sugar
or granulated light brown
3garlic cloves
minced
3 tablespoonslemon grass
finely chopped, tender centers only
1 headlettuce
such as butter lettuce, or little gems, tender center leaves separated
2 tablespoonsvegetable oil
4scallions
slivered
1 cupcarrot
medium, cut in 3-inch lengths, julienned
1 cupcucumber
small, 3-inch lengths, julienned
1 cupdaikon radish
3-inch length, julienned
¾ cupcilantro sprigs
¾ cupmint leaves
¾ cupbasil leaves
¾ cupperilla leaves
small
4 tablespoonsroasted peanuts
crushed
4 tablespoonsfried shallots
available in asian groceries, or make your own using this recipe
bean sprouts
or sunflower sprouts, optional
Instructions
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