Vietnamese Style Grilled Steak with Noodles

Great flavors come to life in this amazing dish



Adjust Servings

Recipe CategoriesAsian Beef Pasta


6Ouncedry vermicelli rice noodles
2each3/4" thick boneless striploin steaks

Noodle Sauce

1eachlemon juice
1⁄3Cupfish sauce
2eachgarlic cloves, minced
1eachcarrot, thinly sliced or julienned
2Teaspoonchili paste


2eachgarlic cloves, minced
1⁄3Cupfish sauce
1⁄2Teaspoonground black pepper


1⁄4Cuppacked fresh mint leaves, shredded
1⁄4Cupred leaf lettuce, torn
3⁄4Cupfresh bean sprouts, rinsed and drained
1⁄2eachred bell pepper, cut into julienne strips
 Eachlime wedges



  1. Combine the ingredients for the marinade and marinate the steaks for 6-8 hours.


  1. Boil the rice noodle in a kettle of salted water.
  2. While the noodles are boiling, combine the ingredients for the noodle sauce.
  3. Boil noodles until it is just tender and drain it in a colander.
  4. Rinse the noodles under cold water and drain it well.


  1. Heat a well seasoned ridged grill pan over moderately high heat until it is hot.
  2. Pat the steak dry, season with salt and pepper, and grill for 3-4 minutes on each side or until they are springy to the touch (for medium-rare meat).
  3. Alternatively the steaks may be grilled on an oiled rack set 4-5 inches over glowing coals for the same amount of time.
  4. Transfer the steaks to a cutting board and let them stand for 5 minutes.
  5. Cut the steaks into thin slices.
  6. Divide the noodles between 2 bowls.
  7. Garnish the noodles with mint and torn lettuce, arrange the steak slices on top and surround with bean sprouts and bell pepper.
  8. Garnish each serving with more mint and lime wedges.
  9. Drizzle with noodle sauce and serve extra on the side to adjust seasoning.


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