Vietnamese Style Rice Noodle And Steak Salad Recipes

VIETNAMESE STEAK AND NOODLE SALAD

Steps:

• 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.
• 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.
• 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.
• 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. 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, and sprinkle with salt.
• Thinly slice the steak against the grain. Evenly divide the rice noodles, lettuce, and steak among bowls and top with the remaining green onions, cucumber, radishes, and red onion.
• Garnish with the remaining marinade/dressing, fried shallots, mint, cilantro, and peanuts. Serve with lime wedges, jalapenos, and chili paste.

VIETNAMESE BEEF AND RICE NOODLE SALAD

Steps:

• Bring a pot of water to a boil. Toss in the rice noodles and boil for 5 minutes.
• Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
• In a dry wok or large skillet over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.
• In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce.
• In a small saucepan over medium heat, stir together the fish sauce, rice vinegar, water, and sugar and heat until bubbles just begin to form. Remove from the heat and let cool.
• Add the garlic, chile, and lime juice to the mixture.
• Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons chopped lemongrass, the fish sauce, and half the garlic. Let marinate for 10 minutes.
• In a wok or large skillet over medium heat, heat the oil. Working in 2 batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining beef but leave it in the wok or skillet.
• Return the first batch of beef and the vegetables to the wok, season with the sugar, salt, and pepper, and stir-fry until warmed through. Remove from the heat.
• Divvy the rice noodles among 4 bowls or plates, top with the vegetable mixture, and sprinkle with the crushed peanuts. Pile the beef on top and sprinkle with the remaining peanuts. Pass the dipping sauce on the side for drizzling or dipping.

WEEKNIGHT STEAK AND RICE NOODLE SALAD

Steps:

• Remove seeds from 2 chiles, then finely chop with remaining chile. Thinly slice garlic. Sprinkle a pinch of kosher salt over chiles and garlic. Smash chiles and garlic with the flat side of a chef's knife, alternating chopping and mashing, until a coarse paste forms. Transfer mixture to a large bowl and add lime juice, fish sauce, honey, and 1 Tbsp. oil. Stir vigorously to dissolve honey. This is your dressing.
• Place steak in a medium bowl. Drizzle 3 Tbsp. dressing over, holding back chiles with a spoon; set remaining dressing aside. Let steak sit, turning occasionally, at least 10 minutes and up to 1 hour.
• Meanwhile, bring a medium pot of salted water to a boil. Remove from heat, add noodles, and cover pot. Let sit, stirring every minute or so to keep noodles from sticking, until al dente, 5-8 minutes. Drain and rinse under cold running water; set aside.
• Using your hands, toss cabbage, cucumbers, and daikon in a large bowl; season lightly with kosher salt. Massage vegetables with your hands to release excess water, then pour off any liquid that has collected in the bottom of the bowl.
• Pat steak dry and season lightly with kosher salt. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook steak until browned, about 4 minutes per side for medium-rare. Transfer steak to a cutting board and let rest 5 minutes. Thinly slice.
• Add steak, cabbage mixture, reserved noodles, 1/2 cup mint, and 1/2 cup peanuts to bowl with reserved dressing and toss well; season with more kosher salt if needed. Divide among bowls. Sprinkle with sea salt; top with mint leaves and more peanuts.

STEAK & VIETNAMESE NOODLE SALAD

Steps:

• Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
• Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
• Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.

BUN BO XA OT (VIETNAMESE STEAK AND RICE NOODLE SALAD) AS MADE BY DIEP RECIPE BY TASTY

Steps:

• Make the lemongrass chili oil: Chop the bottom 4 inches (10 cm) from the lemongrass stalks and discard the tops. Peel off any tough outer layers and discard, then thinly slice the remaining lemongrass. Process the sliced lemongrass in a food processor until very finely minced. You should have about 1 cup (130 g) total.
• In a large enameled Dutch oven, heat the canola oil over high heat until it reaches 300°F (150°C). Add the garlic and lemongrass to the hot oil and cook until the garlic is golden brown and aromatic, about 10 minutes. Add the shallots. Reduce the heat to very low and add the red pepper flakes. Cook until extremely aromatic, about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking for 2 hours, stirring occasionally to prevent the garlic from scorching at the bottom, until the oil has turned red. Remove the pot from the heat and let the chili oil cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
• Make the pickles: Place the daikon and carrots in a deep bowl.
• In a small pot, combine the sugar, vinegar, water, garlic and salt. Bring to a simmer over medium heat and stir until the sugar dissolves.
• Pour the brine over the vegetables and let sit for at least 1 hour. The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.
• Make the nuoc cham: In a small pot, bring the water and sugar to a simmer over medium heat. Add the garlic and stir until the sugar dissolves. Stir in the vinegar and fish sauce. Remove the pot from the heat and let the nuoc cham cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
• Make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
• Heat a large cast iron skillet over medium-high heat until smoking. Sear the steak in the hot skillet until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 6-10 minutes, turning the steak as needed to ensure even cooking. The timing of the steak will depend largely on the thickness of the meat. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
• To serve, add the rice noodles to a wide, shallow dish. Arrange the lettuce, basil, mint, pickles, fried shallots, and peanuts on top. Arrange the beef on top and spoon over some nuoc cham and lemongrass chili oil.".
• Enjoy!

VIETNAMESE-STYLE GRILLED STEAK WITH NOODLES

Steps:

• In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
• Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
• Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.