Lemongrass-Marinated Steak & Vermicelli Salad
Lemongrass-Marinated Steak & Vermicelli Salad
Ingredients
For the Steak Marinade
- 2 lemongrass, stalks, trimmed, tough outer layers peeled, tender inner part roughly chopped
- 4 garlic, cloves, peeled
- 2 shallots, small, peeled
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1/4 cup lime juice
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 1/2 pounds flank steak
For the Nuoc Cham Dressing
- 3 garlic, cloves, peeled
- 2 red chilies, small, sliced
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup water
For the Salad Assembly
- 8 ounces vermicelli noodles
- 1 head lettuce, washed and chopped
- 1 cucumber, sliced into thin half-moons or julienne strips
- 2 carrots, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon cooking oil, neutral, as needed
- 1/4 cup crushed peanuts, for garnish
- 2 tablespoons fried shallots, for garnish
Instructions
- 1
Prepare the aromatics for the steak marinade: Place the chopped lemongrass, peeled garlic cloves, and peeled shallots into a food processor. Process until finely minced.
⏱️ 5 min
- 2
Combine the marinade ingredients: Transfer the minced aromatics to a bowl. Add the fish sauce, soy sauce, brown sugar, lime juice, black pepper, and chili flakes. Whisk all ingredients together thoroughly to combine, ensuring the sugar dissolves.
⏱️ 3 min
- 3
Marinate the steak: Place the flank steak into a shallow dish or a resealable bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 4
Prepare the aromatics for the Nuoc Cham dressing: Place the peeled garlic cloves and sliced red chilies into a mortar and pestle. Mince and crush them well.
⏱️ 3 min
- 5
Combine the dressing ingredients: Transfer the crushed garlic and chili to a bowl. Add the sugar, fish sauce, lime juice, and water. Whisk all ingredients together until the sugar is completely dissolved. Set aside.
⏱️ 2 min
- 6
Cook the vermicelli noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package directions, typically 3-5 minutes, until tender. Drain the cooked noodles and rinse them with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 8 min
- 7
Prepare the vegetables: Wash and chop the lettuce. Slice the cucumber into thin half-moons or julienne strips. Julienne the carrots. Pick fresh mint leaves and chop fresh cilantro.
⏱️ 7 min
- 8
Cook the steak: Heat a grill pan over medium-high heat. Add a small amount of cooking oil. Place the marinated flank steak on the hot grill pan. Cook for approximately 3-4 minutes per side for medium-rare, or longer for desired doneness, until good sear and grill marks are achieved.
⏱️ 8 min
- 9
Rest and slice the steak: Once cooked, remove the steak from the grill pan and let it rest on a cutting board for a few minutes to allow the juices to redistribute. Slice the steak thinly against the grain.
⏱️ 5 min
- 10
Assemble the salad: In individual serving bowls, place a bed of fresh lettuce. Add a portion of the cooked vermicelli noodles. Arrange the sliced cucumber and julienned carrots over the noodles. Add the fresh mint and cilantro leaves. Top with the sliced lemongrass-marinated steak.
⏱️ 5 min
- 11
Garnish and serve: Drizzle generously with the prepared Nuoc Cham dressing. Garnish with crushed peanuts and fried shallots. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass-Marinated Steak & Vermicelli Salad
For the Steak Marinade
- 2 lemongrass, stalks, trimmed, tough outer layers peeled, tender inner part roughly chopped
- 4 garlic, cloves, peeled
- 2 shallots, small, peeled
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1/4 cup lime juice
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 1/2 pounds flank steak
For the Nuoc Cham Dressing
- 3 garlic, cloves, peeled
- 2 red chilies, small, sliced
- 2 tablespoons sugar
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup water
For the Salad Assembly
- 8 ounces vermicelli noodles
- 1 head lettuce, washed and chopped
- 1 cucumber, sliced into thin half-moons or julienne strips
- 2 carrots, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon cooking oil, neutral, as needed
- 1/4 cup crushed peanuts, for garnish
- 2 tablespoons fried shallots, for garnish
Instructions
- 1
Prepare the aromatics for the steak marinade: Place the chopped lemongrass, peeled garlic cloves, and peeled shallots into a food processor. Process until finely minced.
⏱️ 5 min - 2
Combine the marinade ingredients: Transfer the minced aromatics to a bowl. Add the fish sauce, soy sauce, brown sugar, lime juice, black pepper, and chili flakes. Whisk all ingredients together thoroughly to combine, ensuring the sugar dissolves.
⏱️ 3 min - 3
Marinate the steak: Place the flank steak into a shallow dish or a resealable bag. Pour the prepared marinade over the steak, ensuring it is fully coated. Marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 4
Prepare the aromatics for the Nuoc Cham dressing: Place the peeled garlic cloves and sliced red chilies into a mortar and pestle. Mince and crush them well.
⏱️ 3 min - 5
Combine the dressing ingredients: Transfer the crushed garlic and chili to a bowl. Add the sugar, fish sauce, lime juice, and water. Whisk all ingredients together until the sugar is completely dissolved. Set aside.
⏱️ 2 min - 6
Cook the vermicelli noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package directions, typically 3-5 minutes, until tender. Drain the cooked noodles and rinse them with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 8 min - 7
Prepare the vegetables: Wash and chop the lettuce. Slice the cucumber into thin half-moons or julienne strips. Julienne the carrots. Pick fresh mint leaves and chop fresh cilantro.
⏱️ 7 min - 8
Cook the steak: Heat a grill pan over medium-high heat. Add a small amount of cooking oil. Place the marinated flank steak on the hot grill pan. Cook for approximately 3-4 minutes per side for medium-rare, or longer for desired doneness, until good sear and grill marks are achieved.
⏱️ 8 min - 9
Rest and slice the steak: Once cooked, remove the steak from the grill pan and let it rest on a cutting board for a few minutes to allow the juices to redistribute. Slice the steak thinly against the grain.
⏱️ 5 min - 10
Assemble the salad: In individual serving bowls, place a bed of fresh lettuce. Add a portion of the cooked vermicelli noodles. Arrange the sliced cucumber and julienned carrots over the noodles. Add the fresh mint and cilantro leaves. Top with the sliced lemongrass-marinated steak.
⏱️ 5 min - 11
Garnish and serve: Drizzle generously with the prepared Nuoc Cham dressing. Garnish with crushed peanuts and fried shallots. Serve immediately.
⏱️ 2 min