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.

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Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sweetened Fish Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

411 calories; protein 24.7g; carbohydrates 58.3g; fat 9.8g; cholesterol 35.6mg; sodium 1214.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/30/2019
Both my husband and I agreed that this one is a "do again". I did make a couple of modifications to the sauce. It was a bit too salty at first so I added a bit more water and about another tablespoon of sugar and then the juice of a lime. We prefer lime with our Vietnamese food as opposed to lemon. I also added a bit of carrot and cucumber to our bowls to give it a bit more color. The meat is delicious! This would make a nice cool salad on a hot summer day. The amount of bean sprouts called for in this published version of the recipe is not correct. We like to just serve a handful of sprouts Thai basil cilantro and lime wedges on a platter and let everyone add what they want to their bowls. That is how they serve it at one of our favorite Vietnamese restaurants. Thanks for sharing the recipe! Will make again! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2020
I served the noodles hot, but really enjoyed it. Easy to make. Served it with roasted asparagus. Read More
Rating: 4 stars
04/30/2019
Both my husband and I agreed that this one is a "do again". I did make a couple of modifications to the sauce. It was a bit too salty at first so I added a bit more water and about another tablespoon of sugar and then the juice of a lime. We prefer lime with our Vietnamese food as opposed to lemon. I also added a bit of carrot and cucumber to our bowls to give it a bit more color. The meat is delicious! This would make a nice cool salad on a hot summer day. The amount of bean sprouts called for in this published version of the recipe is not correct. We like to just serve a handful of sprouts Thai basil cilantro and lime wedges on a platter and let everyone add what they want to their bowls. That is how they serve it at one of our favorite Vietnamese restaurants. Thanks for sharing the recipe! Will make again! Read More
Rating: 5 stars
11/05/2020
I loved it. It turned out amazing and tasty. Read More
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