VIETNAMESE BEEF AND RICE NOODLE SALAD
Vietnamese beef and rice noodle salad, or bún bò xào, is made with beef marinated in fish sauce and lemongrass and served with rice noodles.
Provided by Pauline Nguyen
Categories Mains
Time 1h15m
Number Of Ingredients 23
Steps:
- Bring a pot of water to a boil. Toss in the rice noodles and boil for 5 minutes.
- Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
- In a dry wok or large skillet over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.
- In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce.
- In a small saucepan over medium heat, stir together the fish sauce, rice vinegar, water, and sugar and heat until bubbles just begin to form. Remove from the heat and let cool.
- Add the garlic, chile, and lime juice to the mixture.
- Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons chopped lemongrass, the fish sauce, and half the garlic. Let marinate for 10 minutes.
- In a wok or large skillet over medium heat, heat the oil. Working in 2 batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining beef but leave it in the wok or skillet.
- Return the first batch of beef and the vegetables to the wok, season with the sugar, salt, and pepper, and stir-fry until warmed through. Remove from the heat.
- Divvy the rice noodles among 4 bowls or plates, top with the vegetable mixture, and sprinkle with the crushed peanuts. Pile the beef on top and sprinkle with the remaining peanuts. Pass the dipping sauce on the side for drizzling or dipping.
Nutrition Facts : ServingSize 1 portion, Calories 323 kcal, Carbohydrate 43 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1296 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 4 g
VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD
Fish sauce and chilies play up the beefy nuances while peanuts add texture and a warm, toasted flavor to this Vietnamese-inspired cold steak and rice noodle salad. Use thin rice sticks to keep things as speedy as possible. They complement the flavors of the sauce and can be soaked instead of boiled.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
- In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
- Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
- Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1581 milligrams, Sugar 7 grams, TransFat 1 gram
VIETNAMESE STEAK AND NOODLE SALAD
Whoever said carbs don't belong in a salad never tasted this zesty, colorful Vietnamese noodle bowl. It's brimming with buttery lettuce leaves, tender rice noodles, juicy seared steak, crunchy veggies, and a light lemongrass dressing. Read more now to add this tangy recipe to your collection of fresh favorites.
Provided by Fanny Slater
Categories Salads
Time 40m
Number Of Ingredients 23
Steps:
- In a small bowl, combine the fish sauce, rice vinegar, sesame oil, lime juice, brown sugar, chili paste, lemongrass, garlic, ginger, and 2 tablespoons of the green onions. Pour half of the mixture into a large resealable bag and add the steak. Reserve the other half.
- Marinate the steak either at room temperature for 1 hour, or refrigerate overnight. If you marinate overnight, allow the steak to come to room temperature before cooking.
- Cook the rice noodles according to package directions and set aside. If there are no directions on the package, submerge the noodles in cold water until softened, about an hour, and then place in boiling water until tender, 1-2 minutes. The noodles should be slightly soft but with some bounce. Drain and rinse under cold water. Set aside.
- Pat the steak dry and then brush it on both sides with the vegetable oil. Heat a heavy-bottomed pan like a cast iron over high heat. Sear the steak until it reaches medium-rare and a golden-brown crust forms, about 2 minutes on the first side and 1 minute on the other (depending on the thickness of the meat).
- Remove the steak from the pan, transfer it to a plate, cover with foil, and allow it to rest for 10 minutes.
- Wipe out the cast iron pan and then add in 1 cup of the vegetable oil. Prepare a paper towel-lined plate nearby.
- Heat the oil over medium-high heat and then add the shallot rings. Cook, stirring frequently until the shallots begin to bubble and turn golden-brown about 2-3 minutes. Using a slotted spoon, remove the shallots from the oil, place them on the paper towels, and sprinkle with salt.
- Thinly slice the steak against the grain. Evenly divide the rice noodles, lettuce, and steak among bowls and top with the remaining green onions, cucumber, radishes, and red onion.
- Garnish with the remaining marinade/dressing, fried shallots, mint, cilantro, and peanuts. Serve with lime wedges, jalapenos, and chili paste.
Nutrition Facts : Calories 552 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 36 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 2267 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
VIETNAMESE RICE-NOODLE SALAD
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.
STEAK & VIETNAMESE NOODLE SALAD
Serve up this healthy steak and noodle salad for supper and nourish your body with nutrients as well as energy from complex carbs.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 13
Steps:
- Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
- Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
- Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.
Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.1 milligram of sodium
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
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
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.
VIETNAMESE RICE NOODLE SALAD
We made this dish by Bobby Flay to go with a crispy, grilled duck we're doing on the BGE tonight. We started out with a big bowl of steaming, salted edamame and a chilled Sauvignon Blanc. Note: to this we added a chopped green onion, Thai chili sauce, and rice wine vinegar just to finish it off. Great warm weather food!
Provided by Penny Stettinius
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth.
- Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes.
- Drain, rinse well with cold water and drain again.
- In a large bowl, combine the sauce, noodles, carrots, cucumber, mint, and napa cabbage.
- Toss well and garnish with chopped nuts.
Nutrition Facts : Calories 522.5, Fat 5.3, SaturatedFat 0.8, Sodium 1769.9, Carbohydrate 110.5, Fiber 4.7, Sugar 8.4, Protein 7.5
RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP
Steps:
- Make dressing:
- In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.
- Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.
- Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.
- In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.
- Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.
HERBED BEEF AND RICE-NOODLE SALAD
Steps:
- Marinate the beef:
- In a blender blend together the garlic, the fish sauce, the sesame oil, the sugar, and the salt, in a shallow dish pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for 4 hours or overnight.
- Make the sauce:
- In the blender blend together the water, the garlic, the fish sauce, the lime juice, the sugar, and the red pepper flakes.
- In a large bowl soak the noodles in warm water to cover for 5 minutes and drain them. In a kettle of salted boiling water cook the noodles for 5 minutes and drain them in a colander. Rinse the noodles well under cold water and drain them well.
- Grill the steak, discarding the marinade, on an oiled rack set 4 to 5 inches over glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 minutes on each side, or until it is springy to the touch, for medium-rare meat. Transfer the steak to a cutting board, let it stand for 10 minutes, and holding a knife at a 45-degree angle slice it thin.
- Divide the cucumber, the lettuce, and the herbs among 8 large plates, mixing them, and mound the noodles over the mixture on each plate. Arrange the steak decoratively over the noodles and sprinkle it with the peanuts. Spoon some of the sauce over each plate and serve the remaining sauce separately.
VIETNAMESE-STYLE STEAK SALAD
This is a recipe from Toni Lydecker that I acquired from Wine Enthusiast Magazine. Great for summer picnic or outing. The beef-noodle comibination marinates en route to the picnic, while the greens and vegetables, packed separately stay cool and crisp. Toss with soy lime dressing just before serving..
Provided by Sondra Beth
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small sauce pan, cook the noodles in boiling water until soft, about 3 minutes. Drain and rinse. Transfer noodles to a medium bowl and let cool.
- In a small jar, combine the soy sauce, lime juice, sugar, garlic, and pepper flakes and shake until the dressing is well combined.
- Slice the steak against the grain into thin strips. ( Note much easier to slice thin strips when steak is partially frozen).
- In a wok or large skillet, heat the vegetable oil over medium-high heat until hot. Add the beef, in batches, and stir-fry until just cooked through.
- Transfer the beef to the bowl with the noodles.
- Add half the dressing and toss until well coated. Let cool.
- In another bowl, combine the lettuce, cucumber, carrot, and mint.
- (If you are making the dish as picnic fare, transfer the beef-noodle mixture to a resealable plastic bag and the vegetable mixture to a covered plastic container and place both, along with the jar of remaining dressing in a cooler. Remove from cooler about 30 minutes before serving.).
- Just before serving, toss the greens with the remaining dressing and divide among 4 plates. Top each with the beef-noodle salad.
- Recommended wine: Gewurztraminer.
Nutrition Facts : Calories 442.4, Fat 21.6, SaturatedFat 6.8, Cholesterol 85, Sodium 1463.8, Carbohydrate 34.1, Fiber 1.9, Sugar 5.8, Protein 27.4
CRAVING-VIETNAMESE SALAD
I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.
Provided by K Hillbilly
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 21
Steps:
- Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
- Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
- Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
- Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
- Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
- Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 39.6 g, Cholesterol 130 mg, Fat 21.6 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 4.1 g, Sodium 1925.9 mg, Sugar 12.4 g
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