Serves 4
50 min
Vietnamese Beef Salad
Recipe GLPR01ed80f265b1b7
A vibrant, aromatic beef salad featuring tender grilled flank steak tossed in a zesty lime, fish sauce, and lemongrass dressing, served over fresh lettuce, rice noodles, and crisp vegetables. This classic Vietnamese dish is garnished with roasted peanuts, fresh cilantro, and mint for bright, herbaceous flavor.
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Ingredients
3 garlic cloves, crushed
2 lemongrass stalks, thinly sliced
1/4 cup firmly packed light brown sugar
1/4 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons sesame oil
1/2 teaspoon red chili paste
1 pound flank steak, sliced 1/4 inch thick
4 ounces dried thin rice noodles
1 large head butter lettuce, leaves torn in half
2 carrots, peeled and cut into long julienne strips
1/2 cup roasted peanuts, chopped
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
Vietnamese dipping sauce for serving
Directions
In a bowl, combine the crushed garlic, sliced lemongrass, brown sugar, lime juice, fish sauce, sesame oil, and chili paste. Whisk until the sugar dissolves and the mixture is well blended. Add the sliced flank steak and toss to coat thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours.
Cook the rice noodles according to the package directions. Drain them in a colander and rinse under cold water until completely cooled. Set aside.
Arrange the torn butter lettuce leaves on a large serving platter as the base. Top with the cooled rice noodles and arrange the carrot julienne strips around the platter.
Heat a grill pan over high heat until very hot. Remove the beef from the marinade, allowing excess marinade to drip back into the bowl; discard the remaining marinade. Grill the beef slices for approximately 1 minute on the first side. Flip and grill for another 1 minute on the second side until the internal temperature reaches 145°F, the beef is browned, and still tender. (The beef should cook very quickly due to its thin slicing.)
Arrange the warm grilled beef on top of the prepared salad base. Sprinkle the chopped roasted peanuts over the salad. Top with fresh cilantro leaves and mint leaves.
Serve the salad immediately with Vietnamese dipping sauce on the side for each diner to add to taste.
