Vietnamese Beef and Noodle Salad Bowls

Name: Vietnamese Beef and Noodle Salad Bowls
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 3 tablespoons plus ¼ cup (60 ml) fish sauce; 1 tablespoon grated garlic; 2 tablespoons brown sugar; 1 pound (455 g) flank steak, thinly sliced against the grain; 1 tablespoon grated peeled ginger; ¼ cup (60 ml) honey; ½ cup (120 ml) fresh lime juice; 1 tablespoon canola oil; 1 small red chile, thinly sliced; 1 English cucumber, diced; 1 (8.8-ounce/250-g) package rice vermicelli noodles, cooked according to package instructions; 1 head green leaf lettuce, thinly sliced; 2 carrots, grated; 1 bunch fresh mint (leaves only); 1 bunch fresh cilantro (leaves only)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

I really like serving this to a group: I put all of the items in separate bowls and let people make their own combinations. It’s always fun when guests can customize. If you have a lazy Susan, put all the toppings on it, set it in the middle of the table, and let the fun begin.

Ingredients

3 tablespoons plus ¼ cup (60 ml) fish sauce
2

Asia
Vietnam
Summer
Southeast Asia

Method

In a medium bowl, whisk the 3 tablespoons fish sauce, the brown sugar, garlic, and ginger together. Add the steak and toss to coat. Let marinate for 30 minutes at room temperature, or up to 4 hours in the refrigerator.

In another bowl, whisk the remaining ¼<