Recipe: Vietnamese Grilled Beef Vermicelli Salad With Nuoc Cham Dressing And Herbs
Introduction
Discover the vibrant flavors of Vietnam with this delicious and refreshing Grilled Beef Vermicelli Salad. Packed with tender grilled beef, fresh herbs, and a tangy Nuoc Cham dressing, this dish is a perfect balance of flavors and textures. Whether you’re a fan of Vietnamese cuisine or looking to try something new, this recipe is sure to impress.
Ingredients
For the Salad:
- 1 pound beef sirloin, thinly sliced
- 8 ounces rice vermicelli noodles
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 cup bean sprouts
- 1 cup fresh herbs (mint, cilantro, Thai basil)
- 1/4 cup peanuts, crushed
For the Marinade:
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Nuoc Cham Dressing:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 Thai chili, minced (optional)
Instructions
Step 1: Marinate the Beef
In a bowl, combine the fish sauce, soy sauce, brown sugar, minced garlic, and vegetable oil. Add the thinly sliced beef and toss to coat. Allow the beef to marinate for at least 30 minutes, or overnight for a more intense flavor.
Step 2: Prepare the Vermicelli Noodles
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
Step 3: Grill the Beef
Preheat your grill or grill pan over medium-high heat. Remove the beef from the marinade and grill for 2-3 minutes per side, or until cooked to your desired level of doneness. Transfer the grilled beef to a plate and let it rest for a few minutes before slicing it into thin strips.
Step 4: Assemble the Salad
In a large bowl, combine the cooked vermicelli noodles, julienned cucumber, julienned carrot, bean sprouts, and fresh herbs. Toss everything together to evenly distribute the ingredients.
Step 5: Make the Nuoc Cham Dressing
In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and minced Thai chili (if using). Adjust the flavors according to your taste preferences.
Step 6: Serve and Enjoy
Divide the salad among serving plates or bowls. Top each portion with the grilled beef slices and crushed peanuts. Drizzle the Nuoc Cham dressing over the salad or serve it on the side. Enjoy this vibrant and flavorful Vietnamese Grilled Beef Vermicelli Salad!