Vietnamese-Style Rice-Noodle and Steak Salad Recipe

Name: Vietnamese-Style Rice-Noodle and Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces (about 1/2 package) thin rice sticks (vermicelli); 1 large garlic clove, finely chopped; 1 jalapeno, seeded and finely chopped; 4 teaspoons granulated sugar; 1/4 cup fish sauce; 2 teaspoons freshly squeezed lime juice; 1/2 cup salted peanuts, roughly chopped; 1 cup plus 1 tablespoon fresh mint leaves, torn into pieces; 1 cup plus 1 tablespoon fresh basil leaves, torn into pieces; 3 tablespoons peanut oil; 2 heads radicchio, thinly sliced; 1/2 English cucumber, thinly sliced; About 1/2 pound cooked steak, thinly sliced; 1 tablespoon chopped fresh cilantro for garnish, optional

Servings: persons

4 ounces (about 1/2 package) thin rice sticks (vermicelli)
1 large garlic clove, finely chopped
1 jalapeno, seeded and finely chopped
4 teaspoons granulated sugar
1/4 cup fish sauce
2 teaspoons freshly squeezed lime juice
1/2 cup salted peanuts, roughly chopped
1 cup plus 1 tablespoon fresh mint leaves, torn into pieces
1 cup plus 1 tablespoon fresh basil leaves, torn into pieces
3 tablespoons peanut oil
2 heads radicchio, thinly sliced
1/2 English cucumber, thinly sliced
About 1/2 pound cooked steak, thinly sliced
1 tablespoon chopped fresh cilantro for garnish, optional

1
Place the rice sticks in large bowl.
2
Cover completely with boiling water and let stand until softened, about 10 minutes.
3
Drain well.
4
In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeno and sugar to a paste.
5
Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice.
6
Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing.
7
Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil.
8
Toss well.
9
Whisk the peanut oil into the remaining dressing.
10
In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber.
11
Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
12
Arrange the salad on a large platter.
13
Top with the noodles.
14
Arrange the steak over the noodles and spoon additional dressing over the meat if desired.
15
Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 ounces (about 1/2 package) thin rice sticks (vermicelli), 1 large garlic clove, finely chopped, 1 jalapeno, seeded and finely chopped, 4 teaspoons granulated sugar, and more.

Yes, Vietnamese-Style Rice-Noodle and Steak Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vietnamese-Style Rice-Noodle and Steak Salad

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