Vietnamese Steak and Noodle Salad

There’s a funny expression that goes, “No good story ever started with a salad.”

Well, ladies and gentlemen, this recipe defies those odds.

Let me kick this off by saying that if a chilled noodle salad sounds bizarre to you, you’re not alone. When I told my (Italian-bred) husband that we would be having pasta for dinner, he jumped for joy.

…and then was surprised to come home and discover there was no sauce simmering on the stove.

While we’ve certainly enjoyed these very same thin rice noodles in hot dishes (like a red coconut curry), they’re equally as delicious when served cold or at room temperature.

In fact, that’s the beauty of this dish (which FYI, stems from the traditional Vietnamese steak and noodle salad: bun bo xoa). You still enjoy a mouthful of carbs while also inhaling, what is, technically a fresh pile of greens.

I don’t know about you, but I’m totally okay with putting noodles in my salad.

For those of you unfamiliar with this Asian specialty, here’s a brief synopsis of bun bo xoa.

Essentially a stir-fry—this noodle salad is layered with warm, marinated beef, rice noodles, cold, crisp veggies, herbs, sweet-and-tangy sauce, and roasted peanuts. Talk about a culinary education in texture—am I right?

There’s the chew of the noodles, the meatiness of the steak, the grassy flavor of the herbs, and the tart, salty, citrusy notes of the dressing.

Clean, bright, delicious.

I bet if I didn’t say delicious you would have thought I was describing Chicago in the summertime.

My very favorite element of this recipe? Thanks for asking!

The fact that the marinade for the steak doubles as the dressing that finishes the dish. Looking at the ingredient list you might be thinking—well, yeah, that’s a nice perk because the amount of produce I need is wacky.

Let me stop you right there.

Feel free to tailor this recipe to whatever veggies you have on hand and whatever herbs tickle your fancy. As for the marinade, if you enjoy the fundamental flavors of Asian cuisine (toasted sesame, rice vinegar, fish sauce, lime, etc.) I’d
suggest you keep these items on hand as staple pantry ingredients.

With all of the above (plus fridge go-to’s like garlic, ginger, and lemongrass) you’re well on your way to preparing delicious, authentic Asian cuisine in your own kitchen in no time.

Now onto the onion rings.

I highly recommend the fried shallots as they take no time at all and add an unmatchable crispy, oniony garnish—but if it feels like too much of an extra step, just go for the roasty, crushed peanuts and call it a day.

Once the dressing’s umami hits those freshly torn greens and noodles, your mouth won’t know what hit it.

So roll up your sleeves, grab the chopsticks, and tell your Italian dinner guests that everything will be just fine.

Cooking By the Numbers…

Step 1 – Chop the Aromatics and Make the Marinade

Grate the lemongrass, garlic, and ginger and chop the green onions.

You can buy prepared lemongrass in a tube or use the fresh stalks. If you’re using fresh, chop off the bulb and skinny, papery tops of the stalks, and then peel away the tough outer leaves to get to the pale, inner core. Finely chop the core or mince it using a food processor.

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.

Step 2 – Marinate the Steak and Cook the Rice Noodles

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.

Don’t use oil to keep the noodles from sticking together.

Step 3 – Cook the Steak

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.

Step 4 – Fry the Shallots

Thinly slice the shallots into rings.

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. You’ll know the oil is ready when you carefully drop in a shallot and it begins to bubble.

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 (dabbing off as much excess oil as you can), and sprinkle with salt.

Step 5 – Slice the Steak and Chop the Veggies for the Salad

Thinly slice the steak against the grain, tear the lettuce, and chop the cucumber, radishes, and red onion.

Evenly divide the rice noodles, lettuce, and steak among bowls and top with the remaining green onions, cucumber, radishes, and red onion.

Step 6 – Chop the Garnishes and Finish Building the Salads

Chop the lime wedges and jalapenos and gently tear the herbs.

Garnish with the remaining marinade / dressing, fried shallots, mint, cilantro, and peanuts. Serve with lime wedges, jalapenos, and chili paste.

Greens and Noodles can be Best Friends.

If you thought that noodles and salad were meant to be on two separate plates, this recipe will change your mind.

I adore soft, buttery bibb lettuce in my bowl, but feel free to swap in kale, romaine, or your favorite greens. For added crunch—a few toasted sesame seeds never hurt anybody.

Now that you’ve stocked up on Asian aromatics, fill your bowls and bellies with these other sweet, spicy, and savory recipes:

Easy Crispy Mongolian Beef
Best Chicken Broccoli
Savory Kung Pao Chicken