Vietnamese Lemongrass Beef Noodle Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 326.3
  • Total Fat: 10.3 g
  • Cholesterol: 44.5 mg
  • Sodium: 878.6 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 21.5 g

View full nutritional breakdown of Vietnamese Lemongrass Beef Noodle Salad calories by ingredient
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Healthy, tasty, filling and easy to make salad. Makes for a nice lunch or a light dinner. Healthy, tasty, filling and easy to make salad. Makes for a nice lunch or a light dinner.
Number of Servings: 2


    1 shallot
    3 cloves of garlic finely sliced
    1 stalk of lemongrass (white only) finely chopped
    2T fish sauce
    120g beef sirloin strips (or whole if barbecuing)
    1 red chili finely chopped
    1.5 tsp sugar
    1T lime juice
    1T rice vinegar
    1/2 C cooked rice vermicelli (cooled)
    lettuce chopped to a medium chiffonade
    1/2 cucumber julienned
    1/2 carrot julienned
    1/2 chayote (choko or daikon raddish or jicama) julienned
    1/2 C bean sprouts
    handful of finely chopped fresh herbs (cilantro/coriander, mint, Vietnamese mint, Thai basil.
    1-2 T chopped peanuts for garnish


Marinade for Beef
Combine shallot, two cloves of garlic, and lemongrass and mash into a paste either in a food processor or with a mortar & pestle. Add 1T of fish sauce, mix well and season to taste with salt and pepper. Coat beef with mixture and marinate for 1 hour (or up to 1 day) in a non-reactive container.

Combine remaining fish sauce, garlic, chili, sugar, lime juice and vinegar & stir / shake well until the sugar dissolves. Set aside.

Prepare noodles per the package directions and rinse well in cold water. Cover and set aside. Combine lettuce, carrot, cucumber, bean sprouts, chayote and mixed herbs; mix well and set aside.

Grill the Beef
For the best flavor, remove excess marinade from the beef and grill on the barbecue until well charred; slice thinly to serve. If a barbecue isn't convenient pan sear the sliced and marinated beef in a grill pan until charred.

Top the salad with the cold noodles and then slices of charred beef, dress with the dressing mixture and garnish with peanuts.

Makes 2 large servings.

Number of Servings: 2

Recipe submitted by SparkPeople user JACQUELINEL3.

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