Name: Vietnamese Lemongrass Beef & Herb Cold Noodle Bowl
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz rice vermicelli noodles; 1 lb flank steak, thinly sliced against the grain; 2 tbsp lemongrass, finely minced (white part only); 2 tbsp fish sauce; 1 tbsp soy sauce (or coconut aminos for gluten-free); 2 tbsp lime juice; 2 tbsp brown sugar; 2 garlic cloves, minced; 1 English cucumber, julienned; 1 cup shredded carrots; 1 cup fresh mint leaves; 1 cup fresh cilantro leaves; 1/2 cup roasted peanuts, roughly chopped (optional, omit if allergic); 2 tbsp neutral oil (like grapeseed or canola); 1/2 tsp black pepper

Vietnamese Lemongrass Beef & Herb Cold Noodle Bowl

CookwithNewsletter

This Vietnamese Lemongrass Beef & Herb Cold Noodle Bowl is your ticket to a cool, protein-packed dinner that’s bursting with summer freshness and classic Southeast Asian flavor. Tender seared steak, marinated in fragrant lemongrass, lime, and garlic, delivers that satisfying depth you crave without weighing you down. Piled atop silky rice vermicelli and tossed with crisp cucumber, carrots, and a shower of bright herbs, each bite is a study in contrast: savory, sweet, tangy, and herbaceous. The final touch—a drizzle of umami-packed sauce and a sprinkle of peanuts—makes this bowl as nourishing for your body as it is for your palate. Perfect for warm evenings when you want to refuel and refresh in one swoop.

Ingredients

Instructions

Cook the rice vermicelli noodles according to package directions. Rinse thoroughly under cold water, drain well, and set aside.
In a bowl, combine lemongrass, fish sauce, soy sauce, lime juice, brown sugar, garlic, black pepper, and 1 tbsp oil. Add steak slices and marinate for at least 10 minutes.
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear steak slices in a single layer for 2-3 minutes per side until just cooked and caramelized. Transfer to a plate and let cool slightly.
Arrange cold noodles in serving bowls. Top with cucumber, carrots, mint, and cilantro.
Divide the beef among the bowls. Sprinkle with peanuts if using.
Drizzle any remaining marinade (boiled briefly in the pan) over the bowls for extra flavor. Serve immediately.