Escape the ordinary with this vibrant and refreshing Vietnamese Beef Noodle Salad! This isn't your average noodle salad; it's a symphony of textures and flavors, a perfect blend of tender marinated beef, crisp fresh herbs, and the satisfying chew of rice noodles, all tossed in a zesty, umami-rich dressing. Forget heavy, stodgy meals; this dish is light, bright, and incredibly satisfying, making it ideal for a summer lunch or a flavorful weeknight dinner. The combination of sweet, savory, sour, and spicy notes creates a complex and delicious experience that will transport your taste buds straight to Vietnam.
Imagine the tantalizing aroma of lemongrass and ginger mingling with the richness of beef and the freshness of mint and cilantro. This recipe delivers all that and more, promising a culinary adventure in every bite. Ready to create this delicious Vietnamese masterpiece? Let's dive into the simple, step-by-step instructions that will guide you through the process of making this unforgettable salad.
Tools Needed
- pot
- fridge
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Combine daikon radish and carrots (cut into similar size and shape) with kosher salt, rice vinegar, sugar-free honey, and water. Mix well and refrigerate for 1-1.5 hours.
- In a bowl, combine thinly sliced beef with lime juice, chopped lemongrass, grated garlic, sliced shallots, hot peppers, fish sauce, black pepper, oyster sauce, and sugar-free honey. Mix well and let it sit for 30 minutes.
- In a bowl, whisk together water, fish sauce, chopped garlic, hot peppers, lime juice, and sugar-free honey. Mix well and adjust sweetness to taste.
Step 2. Cook the Protein and Noodles
- Heat a large pot (with ample surface area) over high heat. Add the marinated beef and spread it out in a single layer to sear evenly. Cook quickly on both sides until done, being careful not to overcook.
- Soak noodles in room-temperature water for 5 minutes. Drain, then boil in water for 2 minutes. Rinse with cold water.
Step 3. Assemble the Salad
- Arrange the seared beef on a serving dish. Top with the daikon radish and carrot pickle, cucumber slices, lime wedges, cilantro, roasted and chopped peanuts, and cooked noodles.
Step 4. Serve and Enjoy
- Drizzle the prepared dressing generously over the salad and enjoy!
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Use a cut of beef with a good amount of marbling for best results.
- Don't overcrowd the pan when searing the beef, to ensure even cooking and prevent steaming.
- Adjust the amount of chili peppers to your preferred level of spiciness.
- Taste and adjust the dressing as needed. Balance the sweet, sour, and salty flavors.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
It's best to assemble the salad just before serving to keep the noodles and vegetables crisp. The beef can be marinated and cooked ahead, though.
2. What can I substitute for the rice noodles?
Other thin noodles like vermicelli or even thin spaghetti can work as substitutes, but rice noodles are best for the authentic texture.
This Vietnamese Beef Noodle Salad is a testament to the beauty of fresh, simple ingredients combined with bold flavors. With its vibrant colors and satisfying textures, it's a dish that's both visually appealing and incredibly delicious. Enjoy this refreshing and flavorful salad as a light lunch, a vibrant side dish, or a complete and satisfying meal.