Vietnamese Lemongrass Beef Noodle Salad


On the menu of every Vietnamese Restaurant, I'm willing to bet that you will find some kind of variation of a noodle salad aka Bun. The most popular noodle salad is the BBQ with egg rolls. There are probably 20 other varieties that I can think of but my favorite will always be this lemongrass beef. The thought of fragrant lemongrass paired with tender stir fried beef just makes my mouth water. 

I remember growing up, whenever my parents would run out of ideas on what to make for dinner, this would be our "go-to" dish. They usually had all the ingredients to make this at a moment's notice. I would probably be fine eating it everyday too!  

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Vietnamese Noodle Salad Recipe:

Meat Marindade:
3 tbsp minced Lemongrass
1 chopped yellow Onion
1 lb Sliced Tri-Tip Steak
2 tsp Sugar
1 1/2 tbsp Fish Sauce
3 cloves minced Garlic
1 1/2 tbsp Oyster Sauce
1/2 tsp Sesame Oil
Mix in together and marinate 30 minutes

Fresh Salad Veggies:
Chopped Romaine Lettuce
Pickled Daikon and Carrots
Chopped Mint
Bean Sprouts
Shredded Cucumbers

Fish Sauce Vinaigrette (Nuoc Mam Cham):
2 tbsp Fish Sauce
2 tbsp White Vinegar
2 tbsp Sugar
1/2 cup warm Water
1 clove minced Garlic
Chili Garlic Sauce (optional)
Mix together until sugar dissolves

Thin Rice Noodles:
Cook and Drain, let cool

In a pan add some Olive Oil and when hot, stir fry the beef and onions, taking care not to crowd. When golden brown, remove.

In a bowl layer in the noodles, fresh vegetables and herbs, meat, and garnish with mint and dress with the Fish Sauce dressing. 

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