Vietnamese Steak And Vermicelli Bowl Recipes

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VIETNAMESE STEAK AND VERMICELLI BOWL / BúN THịT NướNG Bò RECIPE



Vietnamese Steak and Vermicelli Bowl / Bún Thịt Nướng Bò Recipe image

Yield serves 2

Number Of Ingredients 14

salt and freshly ground pepper
1 boneless rib eye steak (or steak of choice)
oil
2-4 bundles of vermicelli
1 avocado, sliced
1 pint mini heirloom or cherry tomatoes, sliced in half
2 mini cucumbers, shredded
mixed fish sauce to taste, see below
1 clove of garlic
1 red bird's eye chili
5 tablespoons sugar
juice of 1/2 lime (or to taste)
1 3/4 cups of water
1/4 cup fish sauce

Steps:

  • An hour before you want to eat, bring your steak to room temperature. When ready to cook, pat your steak dry with paper towels and generously season both sides of the steak with salt and pepper. Heat a cast iron pan on high until nearly smoking. Add a tiny slick of oil and place your steak in the middle of the pan and cook, without moving for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and let rest for 10 minutes while assembling your bowls.
  • Cook the vermicelli according to the package, rinse in cold water and drain well. Divide amongst two bowls. Top with tomatoes, avocado and shredded cucumbers. Cut the steak against the grain and arrange on the noodles. Serve with fish sauce, to taste.
  • Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It's best to let the fish sauce sit in the fridge for a day or so for the flavors to meld before using.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

  • For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
  • For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
  • For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
  • Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

VIETNAMESE BEEF NOODLE SALAD BOWLS



Vietnamese Beef Noodle Salad Bowls image

One of the best cold Vietnamese dishes has to be these Vietnamese beef noodle bowls. Each bowl is filled with rice vermicelli noodles and tender marinated beef strips. It is then loaded up with as many fresh herbs and vegetables as you want and at the end, tied together by an amazing traditional Vietnamese dressing (nuoc mam cham).

Provided by Scruff

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 15

400 gm beef flank steak or whatever you can afford, (cut into thin strips (Note 1) )
1 tbsp oil
300 gm rice stick / vermicelli (Dong Guan style)
Vietnamese dipping sauce
2 tsp oyster sauce
2 tsp soy sauce
2 tsp sesame oil
2 garlic cloves, (finely chopped)
5 - 6 lettuce leaves, (shredded)
1 cucumber, (roughly chopped in matchsticks)
250 gm bean sprouts
1/4 bunch coriander, (roughly chopped)
handful of mint leaves ((optional))
Vietnamese pickled carrots
roasted peanuts, (crushed (optional))

Steps:

  • Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
  • Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
  • Prep the vegetables.
  • Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
  • Bring a large fry pan or skillet to high temperature. Add 1 tbsp of oil and flash fry the beef strips until medium/medium-rare.

Nutrition Facts : Carbohydrate 74 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 1311 mg, Fiber 3 g, Sugar 20 g, Calories 582 kcal, ServingSize 1 serving

VIETNAMESE STEAK AND VERMICELLI BOWL



VIETNAMESE STEAK AND VERMICELLI BOWL image

Categories     Beef     Vegetable     Stir-Fry     Dinner

Yield 4

Number Of Ingredients 16

salt and freshly ground pepper
2 boneless rib eye steak (or steak of choice)
oil
4 bundles of vermicelli
2 avocado, sliced
2 pint mini heirloom or cherry tomatoes, sliced in half
4mini cucumbers, shredded
mixed fish sauce to taste, see below
Mixed Fish Sauce Vinaigrette
makes about 2 cups
1 clove of garlic
1 red bird's eye chili
5 tablespoons sugar
juice of 1/2 lime (or to taste)
1 3/4 cups of water
1/4 cup fish sauce

Steps:

  • Fish Sauce: Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It's best to let the fish sauce sit in the fridge for a day or so for the flavours to meld before using. Steak An hour before you want to eat, bring your steak to room temperature. When ready to cook, pat your steak dry with paper towels and generously season both sides of the steak with salt and pepper. Heat a cast iron pan on high until nearly smoking. Add a tiny slick of oil and place your steak in the middle of the pan and cook, without moving for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and let rest for 10 minutes while assembling your bowls. Noodles and assembly Cook the vermicelli according to the package, rinse in cold water and drain well. Divide amongst two bowls. Top with tomatoes, avocado and shredded cucumbers. Cut the steak against the grain and arrange on the noodles. Serve with fish sauce, to taste.

VERMICELLI NOODLE BOWL



Vermicelli Noodle Bowl image

Many Vietnamese dishes are perfect for hot weather. This simple noodle salad combines fresh herbs, rice vermicelli, cucumber, bean sprouts, and more, topped with grilled shrimp. Tossed with a tangy sweet and sour sauce, it's a simple and satisfying dinner.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h

Yield 2

Number Of Ingredients 20

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon canola oil
2 tablespoons chopped shallots
2 skewers
8 medium shrimp, with shells
1 (8 ounce) package rice vermicelli noodles
1 cup finely chopped lettuce
1 cup bean sprouts
1 English cucumber, cut into 2-inch matchsticks
¼ cup finely chopped pickled carrots
¼ cup finely chopped diakon radish
3 tablespoons chopped cilantro
3 tablespoons finely chopped Thai basil
3 tablespoons chopped fresh mint
¼ cup crushed peanuts

Steps:

  • Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
  • Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
  • Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
  • Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

Nutrition Facts : Calories 658.7 calories, Carbohydrate 112.3 g, Cholesterol 36.1 mg, Fat 12.8 g, Fiber 8.6 g, Protein 26.2 g, SaturatedFat 1.8 g, Sodium 2565.2 mg, Sugar 19.5 g

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

ASIAN GARLIC BEEF CUBES (VIETNAMESE BO LUC LAC OR SHAKING BEEF)



Asian Garlic Beef Cubes (Vietnamese Bo Luc Lac or Shaking Beef) image

Delicious beef cubes that offer a variety of flavors and are usually the first to go in any of our dinners. Can be served on a bed of lettuce, onions, and tomatoes with white Jasmine or Thai sticky rice, if desired.

Provided by Chip Phelps

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 45m

Yield 6

Number Of Ingredients 16

1 ½ pounds beef tenderloin, cut into cubes
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 large cloves garlic, minced, or more to taste
1 tablespoon Cabernet Sauvignon wine
1 teaspoon fish sauce
1 teaspoon ground black pepper, or more to taste
1 teaspoon soy sauce
1 teaspoon dark soy sauce
2 drops sesame oil, or more to taste
1 tablespoon fish sauce
1 tablespoon lemon juice
1 tablespoon ground black pepper
2 tablespoons olive oil
2 tablespoons oyster sauce (such as Maekrua®)
4 cloves garlic, minced, or more to taste

Steps:

  • Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
  • Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
  • Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
  • Serve beef alongside dipping sauce.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 3.4 g, Cholesterol 60.2 mg, Fat 26.8 g, Fiber 0.5 g, Protein 17.7 g, SaturatedFat 8.2 g, Sodium 458.1 mg, Sugar 0.3 g

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