Editorial sample recipeVietnamesebeginnerDairy-FreeGluten-Free

Vietnamese Garlic Black Pepper Beef Noodle Salad Bowl

Name: Vietnamese Garlic Black Pepper Beef Noodle Salad Bowl
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 400 g Beef sirloin, sliced paper-thin across the grain; 250 g Dried rice vermicelli noodles; 3 tbsp Halal fish sauce, divided between marinade and dressing; 2 tbsp Fresh lemongrass, tender inner bulb only, finely minced; 4 clove Garlic, minced; 3 tbsp Lime juice, freshly squeezed; 2 tbsp Sugar, divided; 1 cup Fresh mint and cilantro leaves, roughly torn; 0.25 cup Roasted unsalted peanuts, roughly crushed

A vibrant, refreshing rice vermicelli noodle bowl topped with quick-seared garlic pepper beef, crisp herbs, and a tangy sweet-savory dressing.

Prep: 20 min
Cook: 12 min
Total: 32 min

AI-generated illustration of Vietnamese Garlic Black Pepper Beef Noodle Salad Bowl

AI illustration

Technique to learn

High-Heat Flash Stir-Frying

Cooking thinly sliced proteins rapidly over maximum heat locks in moisture and develops a smoky surface caramelization without overcooking the interior.

Instructions

Step 1: Cook the dried rice vermicelli in boiling water for 3 to 4 minutes until tender, then drain and rinse under cold running water to stop cooking and remove excess starch.

Step 2: In a medium bowl, combine the thinly sliced beef with 1 tablespoon of fish sauce, 1 tablespoon of sugar, half the minced garlic, and all the minced lemongrass. Set aside to marinate for 10 minutes.

Step 3: Whisk together the dressing in a small bowl using 2 tablespoons of warm water, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 3 tablespoons of lime juice until the sugar completely dissolves.

Step 4: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat until smoking hot.

Step 5: Add the remaining minced garlic and the marinated beef to the hot pan in a single layer. Stir-fry rapidly for 2 to 3 minutes until the beef is browned and cooked through. Remove from heat immediately.

Step 6: Divide the cooled rice vermicelli among 4 serving bowls, top with the seared beef, fresh herbs, and crushed peanuts, and drizzle evenly with the sweet-tangy lime dressing before serving.

Cooking tips

Freeze the beef sirloin for 15 minutes before cutting to make slicing ultra-thin much easier.
Rinsing rice vermicelli in cold water keeps the noodles distinct and stops them from clumping into a sticky block.
Original home-cooking adaptation inspired by Vietnamese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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