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Vietnamese · beginner

Vietnamese Garlic Black Pepper Beef Noodle Salad Bowl

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

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PREP TIME
20 min
COOK TIME
12 min
SERVES
4
Vietnamese Garlic Black Pepper Beef Noodle Salad Bowl

LET’S MAKE IT

Step by step

  1. 01

    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.

  2. 02

    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.

  3. 03

    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.

  4. 04

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

  5. 05

    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.

  6. 06

    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.

A LITTLE KITCHEN KNOW-HOW

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.

Notes from the kitchen

  • 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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