Vietnamese Steak Noodle Salad

Vietnamese Steak Noodle Salad Recipe
Photo: Iain Bagwell; Styling: Kevin Crafts
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.


Serves 4

Recipe from


Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 380
Caloriesfromfat 38 %
Protein 26 g
Fat 16 g
Satfat 5.3 g
Carbohydrate 33 g
Fiber 0.6 g
Sodium 1865 mg
Cholesterol 94 mg


1 rib-eye steak (about 1 lb.)
3 tablespoons reduced-sodium soy sauce, divided
6 tablespoons fresh lime juice
1/4 cup Thai or Vietnamese fish sauce (nuoc mam or nam pla)
2 teaspoons sugar
1 red jalapeño or fresno chile, halved lengthwise and sliced thin
4 ounces thin rice noodles
1/3 cup vegetable oil
2 shallots, sliced thinly
1 tablespoon flour
1/3 cup fresh dill
1/3 cup fresh mint leaves
1/3 cup fresh Thai basil leaves
1/3 cup cilantro leaves


1. Bring a large pot of water to a boil. Preheat broiler with rack 4 in. from heating element.

2. Meanwhile, put steak in a medium bowl and pour in 2 tbsp. soy sauce, turning steak to coat. Let sit for a few minutes. Make dressing: In a small bowl, combine lime juice, fish sauce, sugar, chile, and remaining 1 tbsp. soy sauce; set aside.

3. Cook noodles in boiling water until tender, about 2 minutes, then drain.

4. Broil steak on a broiler pan, turning once, until done the way you like, about 12 minutes for medium-rare. Let rest 10 minutes, then slice thinly.

5. Meanwhile, in a small saucepan, heat oil until it registers 350° on a candy thermometer. Dust shallots evenly in flour to coat and cook in oil, carefully stirring, until browned, about 4 minutes. Transfer to paper towel to drain.

6. In a large bowl, combine noodles, sliced steak, herbs, and half the reserved dressing. Divide mixture among 4 plates, sprinkle evenly with shallots, and serve remaining dressing on the side.

Note: Nutritional analysis is per serving.

April 2010
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