Vietnamese Vermicelli Beef Bowl

  Been on a Vietnamese kick lately.


Love the combination of flavors.



When we eat Vietnamese food, I usually order the same two dishes: either pho or a vermicelli noodle bowl. I was excited to try this recipe. (made a few tweaks along the way)

  • 5 cloves of garlic, minced
  • 5 tablespoons fish sauce
  • 4 tablespoons sugar
  • 1/2 tsp ground black pepper
  • 2 lbs thinly sliced beef
  • 1 package of rice vermicelli
  • 1 pack of iceberg salad mix
  • 1 cucumber, julienned
  • 1/2 C peanuts, chopped
  • cilantro for garnish

Sauce (Nuoc Cham):

  • 1/4 cup sugar
  • Juice of 1 lemon (didn’t have this so I substituted 2 tsp rice vinegar
  • 1/3 cup fish sauce
  • 3/4 cup water
  • 2 cloves of garlic, minced
  • 1 tsp chili paste
  1. Thinly slice beef and add garlic, fish sauce, sugar, and pepper. Allow to marinate for at least an hour. Stir fry beef once ready to eat.
  2. Noodles: prepare according to package (usually says to soak in hot water for ~5 minutes).
  3. Sauce: combine all ingredients together and mix well.

Pickled Veggies:

  • 5 carrots, julienned
  • 1 large daikon, julienned
  • 3/4 C vinegar
  • 1 1/2 C water
  • 3 tsp sugar
  • 1 1/2 tsp salt
  1. Mix vinegar, water, salt, and sugar together (Add more/ less sugar or vinegar depending on your taste) . Add to carrots and daikon.
  2. Refrigerate mixture for at least an hour.

Assembly: in a deep dish bowl, pour a layer of salad mix, then top with a layer of vermicelli noodles. Top with cucumbers, pickled veggies and fried beef. Garnish with chopped peanuts and cilantro. Pour 1/4 C sauce over noodles when ready to eat.




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