Vietnamese Steak And Vermicelli Bowl Recipe

Name: Vietnamese Steak And Vermicelli Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt and freshly ground pepper; 2 boneless rib eye steak (or steak of choice); oil; 4 bundles of vermicelli; 2 avocado, sliced; 2 pint mini heirloom or cherry tomatoes, sliced in half; 4mini cucumbers, shredded; mixed fish sauce to taste, see below; Mixed Fish Sauce Vinaigrette; makes about 2 cups; 1 clove of garlic; 1 red bird's eye chili; 5 tablespoons sugar; juice of 1/2 lime (or to taste); 1 3/4 cups of water; 1/4 cup fish sauce

Servings: persons

salt and freshly ground pepper
2 boneless rib eye steak (or steak of choice)
oil
4 bundles of vermicelli
2 avocado, sliced
2 pint mini heirloom or cherry tomatoes, sliced in half
4mini cucumbers, shredded
mixed fish sauce to taste, see below
Mixed Fish Sauce Vinaigrette
makes about 2 cups
1 clove of garlic
1 red bird's eye chili
5 tablespoons sugar
juice of 1/2 lime (or to taste)
1 3/4 cups of water
1/4 cup fish sauce

1
Fish Sauce:
2
Crush the garlic, chili and sugar together in a mortar and pestle until the garlic and chili are crushed to tiny pieces and the sugar is spicy and fragrant. Dissolve the sugar, garlic and chili mixture with the water then add the lime juice. Mix well then add the fish sauce. It's best to let the fish sauce sit in the fridge for a day or so for the flavours to meld before using.
3
Steak
4
An hour before you want to eat, bring your steak to room temperature. When ready to cook, pat your steak dry with paper towels and generously season both sides of the steak with salt and pepper. Heat a cast iron pan on high until nearly smoking. Add a tiny slick of oil and place your steak in the middle of the pan and cook, without moving for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and let rest for 10 minutes while assembling your bowls.
5
Noodles and assembly
6
Cook the vermicelli according to the package, rinse in cold water and drain well. Divide amongst two bowls. Top with tomatoes, avocado and shredded cucumbers. Cut the steak against the grain and arrange on the noodles. Serve with fish sauce, to taste.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: salt and freshly ground pepper, 2 boneless rib eye steak (or steak of choice), oil, 4 bundles of vermicelli, and more.

Yes, Vietnamese Steak And Vermicelli Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Steak And Vermicelli Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions