Servings: 2
Ingredients
Fish Sauce Dressing
- 3 tbsp fish sauce
- 3 tbsp sugar
- 6 tbsp hot water
- 1 tsp rice vinegar (5%)
- Minced garlic
- Minced chili
Marinated Lemongrass Beef
- 0.7 pound beef (top round steak, flank steak, sirloin, strip, and rib-eye cuts) (320g)
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- ½ tbsp cornstarch
- 1 tbsp cooking oil
- 1 stalk lemongrass (finely chopped)
- 1 tbsp minced garlic
- 1 onion (thinly sliced)
- 1 cup mung bean sprouts (100g)
Serving
- Dry or fresh rice vermicelli
- Lettuce
- Cucumber
- Herbs (mint, cilantro...)
- Vietnamese Scallion Oil (Mỡ hành) (optional)
- Vietnamese Pickled Carrot and Daikon (Đồ chua) (optional)
- Fried Shallots (optional)
- Roasted Peanuts (optional)
Instructions
Marinate the Beef
- Slice beef thinly against the grain. Marinate beef with soy sauce, oyster sauce, sugar, cornstarch, garlic, lemongrass, and a little oil for at least 15 minutes.
Prep Noodles & Veggies
- Make the pickled carrots and daikon at least 30 minutes ahead so the flavors have time to meld.
- Cook rice noodles as per package instructions.
- Wash and prep veggies: shred lettuce, julienne cucumber, rinse bean sprouts and herbs.
- Whisk together fish sauce dressing and set aside.
- For scallion oil (Mỡ Hành): combine chopped scallions, sugar, and salt in a heatproof bowl. Heat oil until almost smoking, pour over scallions, stir, and cool.
Cook the Beef
- Heat oil in a pan over medium-high heat, sauté onions until soft.
- Add marinated beef, sear 20–30 seconds, then stir-fry briefly.
- Toss in mung bean sprouts at the end, stir-fry just until cooked.
Build Your Bowl
- Place noodles in a bowl, top with lettuce, cucumber, herbs, and beef.
- Add roasted peanuts, pickled carrots & daikon, scallion oil, and fried shallots.
- Finish with a drizzle of Nước Chấm and serve immediately.
Tried this recipe?Let us know how it was!