Vietnamese Lemongrass Beef and Noodles


This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
30 mins
Total Time:
1 hr 25 mins
4 servings


  • 1 (8 ounce) package rice vermicelli noodles

  • cup minced lemongrass

  • 2 tablespoons soy-based liquid seasoning (such as Maggi®)

  • 1 tablespoon dry sherry

  • 1 tablespoon brown sugar

  • 3 cloves garlic, minced

  • 1 pound flank steak, thinly sliced

Sweetened Fish Sauce:

  • 2 tablespoons warm water, or more as needed

  • 2 tablespoons white sugar

  • ½ medium lemon, juiced

  • ¼ cup fish sauce

  • 2 fresh red Thai chile peppers, minced

  • 2 cloves garlic, finely minced

  • 1 bunch Thai basil leaves, chopped, or to taste

  • 1 bunch cilantro, chopped, or to taste

  • 1 cup fresh bean sprouts, or to taste


  1. Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.

  2. Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.

  3. Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.

  4. Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Cook's Notes:

You can adjust the garlic and soy sauce amounts in the marinade to your taste.

You may need to make two batches of the sweetened fish sauce. It can be made ahead of time and be kept in the refrigerator for up to one week. Also, make sure to use only fresh herbs when eating this dish.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

411 Calories
10g Fat
58g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 411
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 19%
Cholesterol 36mg 12%
Sodium 1215mg 53%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 13%
Total Sugars 13g
Protein 25g
Vitamin C 27mg 135%
Calcium 91mg 7%
Iron 5mg 28%
Potassium 570mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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