Vietnamesestylesteaksalad Recipes

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VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Provided by Jia T.

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon finely chopped green chile peppers
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 cloves garlic, minced
1 tablespoon white sugar
1 tablespoon Asian (toasted) sesame oil
2 tablespoons vegetable oil
1 teaspoon black pepper
2 cooked skinless boneless chicken breast halves, shredded
½ head cabbage, cored and thinly sliced
1 carrot, cut into matchsticks
⅓ onion, finely chopped
⅓ cup finely chopped dry roasted peanuts
⅓ cup chopped fresh cilantro

Steps:

  • Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
  • Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 19.3 g, Cholesterol 36.5 mg, Fat 17.9 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 2.9 g, Sodium 990.9 mg, Sugar 10.3 g

VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD



Vietnamese-Style Rice-Noodle and Steak Salad image

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

4 ounces (about 1/2 package) thin rice sticks (vermicelli)
1 large garlic clove, finely chopped
1 jalapeño, seeded and finely chopped
4 teaspoons granulated sugar
1/4 cup fish sauce
2 teaspoons freshly squeezed lime juice
1/2 cup salted peanuts, roughly chopped
1 cup plus 1 tablespoon fresh mint leaves, torn into pieces
1 cup plus 1 tablespoon fresh basil leaves, torn into pieces
3 tablespoons peanut oil
2 heads radicchio, thinly sliced
1/2 English cucumber, thinly sliced
About 1/2 pound cooked steak, thinly sliced
1 tablespoon chopped fresh cilantro for garnish, optional

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-STYLE BEEF SALAD



Vietnamese-Style Beef Salad image

Categories     Salad     Beef     No-Cook     Quick & Easy     Lime     Pineapple     Mint     Cucumber     Summer     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/2 seedless cucumber
5 tablespoons fresh lime juice
3 tablespoons water
3 tablespoons Asian fish sauce
3 tablespoons sugar
1 teaspoon dried hot red-pepper flakes
1 medium shallot, thinly sliced
1 pound fresh pineapple chunks (about 4 cups)
3/4 pound deli sliced roast beef
12 long sprigs fresh mint

Steps:

  • Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
  • Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
  • Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.

STEAK & VIETNAMESE NOODLE SALAD



Steak & Vietnamese noodle salad image

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

83g brown rice noodles (Clearspring contain no salt)
1 tsp rapeseed oil
250g fillet steak
2 carrots , peeled into ribbons
½ Chinese cabbage , shredded
4 spring onions , sliced
1 small pack coriander , roughly chopped
1 red chilli , seeds removed and thinly sliced
1 lime , juiced
2 tsp soft brown sugar
1 tsp rice wine vinegar
1 garlic clove , finely chopped
½ tbsp fish sauce

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-STYLE STEAK SALAD



Vietnamese-Style Steak Salad image

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

4 ounces rice noodles (vermicelli)
1/3 cup soy sauce
3 tablespoons fresh lime juice
1 tablespoon sugar
1 teaspoon finely chopped garlic
1/2 teaspoon red pepper flakes
1 lb sirloin steak, trimmed well
2 tablespoons vegetable oil
1 small boston lettuce head (about 5 cups) or 1 small bibb lettuce, shredded (about 5 cups)
1 cucumber, halved lengthwise, seeded, thinly sliced
1/2 cup grated peeled carrot
1/2 cup fresh mint leaves

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

VIETNAMESE CHICKEN SALAD



Vietnamese Chicken Salad image

This is the perfect entree salad in my opinion! Once you make it the first time, you will want it again and again! It is very crisp, clean and fresh tasting. Although there are a lot of ingredients, it is very simple and foolproof to prepare. I always buy a precooked whole chicken at the market to use for this salad. Makes it perfect for a summer get-together!

Provided by Kirstin in the Couv

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breast halves (can use any precooked chicken)
1 tablespoon lee kum kee chili-garlic sauce or 1 tablespoon chili paste
1 garlic clove, minced
3 tablespoons sugar
2 tablespoons rice wine vinegar
6 tablespoons freshly squeezed lime juice
4 tablespoons fish sauce
6 tablespoons peanut oil
1 head savoy cabbage (shredded or chiffonade)
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili peppers or 1 small green hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts

Steps:

  • Salt, pepper and roast chicken breasts at 400 until done.
  • Cool.
  • Make the dressing: In a small bowl, whisk together chili paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined.
  • Set aside.
  • Remove chicken meat from bones and slice each breast thinly on the bias.
  • In a medium bowl, toss together cabbage, mint, and cilantro.
  • Add 1/2 of the dressing and toss.
  • Place on a large platter or 4 individual platters.
  • Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken.
  • Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Nutrition Facts : Calories 561.5, Fat 41.4, SaturatedFat 7.4, Cholesterol 46.4, Sodium 1695.7, Carbohydrate 28.3, Fiber 4.9, Sugar 16.5, Protein 24.3

VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES



Vietnamese-Style Grilled Steak with Noodles image

Categories     Beef     Herb     Pasta     Pepper     Quick & Easy     Dinner     Summer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 2

Number Of Ingredients 12

6 ounces capellini, or other thin spaghetti
3 tablespoons white-wine vinegar
1 1/2 tablespoons soy sauce
2 garlic cloves, minced
4 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon anchovy paste
1/4 cup packed fresh mint leaves, shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish
two 3/4-inch-thick boneless shell steaks (about 1 pound)
3/4 cup fresh bean sprouts, rinsed and drained
1/2 red bell pepper, cut into julienne strips

Steps:

  • In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
  • Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
  • Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.

VIETNAMESE-STYLE BEEF SALAD



Vietnamese-style beef salad image

Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts

Provided by Cassie Best

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 10

500g beef mince
2 red chillies , 1 finely chopped, the other thinly sliced
4 garlic cloves , crushed
100ml oyster sauce
3 limes , juice of 2, 1 cut into wedges
300g bag cooked rice noodles
3 carrots , cut into thin julienne
300g bag beansprouts
small bunch mint , leaves picked
50g unsalted peanuts , roughly chopped

Steps:

  • Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
  • To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.

Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 2.1 milligram of sodium

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From myrecipes.com


VIETNAMESE DRESSING RECIPE - DELISH.COM
2008-01-01 In a bowl, stir together all ingredients with 2 tablespoons water. Cover and refrigerate until serving, up to 1 week. Stir before using.
From delish.com


VIETNAMESE STEAK NOODLE SALAD RECIPE -SUNSET MAGAZINE
This dish requires some multitasking, but the benefits of creating something this delicious in only 30 minutes are well worth the hustle. If you're entertaining friends, take a more leisurely approach and make the dressing, cook the noodles, and clean the herbs ahead; then at serving time, just cook the steak and combine the ingredients.
From sunset.com


VIETNAMESE SALAD DRESSING RECIPE | EASY SAUCE RECIPES
2022-03-30 Instructions. Add 2 Tbsp. sesame oil, juice from 1 lime, 1 tsp. fish sauce, and 1 Tbsp. honey to a bowl. Mix until thoroughly combined, then use as a dressing over your favorite salad recipes or as a marinade for beef. Enjoy!
From easysaucerecipes.com


VIETNAMESE-STYLE STEAK SALAD RECIPE
Crecipe.com deliver fine selection of quality Vietnamese-style steak salad recipes equipped with ratings, reviews and mixing tips. Get one of our Vietnamese-style steak salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 70% Vietnamese-style Steak Salad Myrecipes.com. 45 Min; 4 Yield; Bookmark. 89% Vietnamese-style beef salad …
From crecipe.com


VIETNAMESE-STYLE SALAD | DINNER RECIPES | WOMAN & HOME
2012-12-13 Cook the vermicelli according to the pack instructions. Drain well and rinse under cold water, then set aside to dry at room temperature, covered with a tea towel. To make the dressing, combine the fish sauce, rice vinegar, caster sugar and 50ml (2fl oz) water in a saucepan and place over a medium heat. Stir well and bring just up to the boil.
From womanandhome.com


HERBY VIETNAMESE CHICKEN SALAD - A SAUCY KITCHEN
2022-05-09 Cover with at least 2 inches of cold water. Add the salt. Bring the chicken to a boil over a medium/heat and then cover and reduce down to a simmer. Let gently simmer for about 15 minutes to cook internally. Once done remove the chicken from the water and let …
From asaucykitchen.com


VIETNAMESE FLANK STEAK SALAD | WILLIAMS SONOMA
Directions: To make the marinade, in a bowl, whisk together the ginger, soy sauce, fish sauce, sesame oil, garlic, green onions, shallot, chili, lime zest and lime juice. Spoon half of the marinade into a small serving bowl and set aside. Using a sharp knife, score the steak on both sides in a crosshatch pattern, cutting no more than 1/2 inch deep.
From williams-sonoma.com


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