Vietnamese Beef Noodle Salad

Vietnamese Beef Noodle SaladThis is a simple take on a Vietnamese beef noodle salad. I make this quite often because it’s  easy to make and doesn’t take much time, and we love the flavors!

I’ve simplified it by using ground beef instead of steak, which means I don’t need to worry about marinating the meat. I’m also using an oil-based salad dressing instead of the more typical Vietnamese dipping sauce (nuoc cham), but I’m sticking with the same tangy/sweet/salty/zesty flavors in the dressing.

Because many of the same ingredients are used in multiple places in this dish, save time by chopping everything at once, then setting aside the unused portion for later. For example, garlic, ginger and lime juice are used both in cooking the meat and in the dressing, so chop/juice enough for both at the same time. Cilantro is used in the meat, the salad dressing and as a salad topping, so chop enough cilantro for all three parts at the same time.

Vietnamese Beef Noodle Salad

1 tablespoon oil (butter/ghee/coconut oil)
1 shallot, thinly sliced
1 pound grass fed ground beef
1 clove garlic, minced
1 teaspoon freshly grated ginger
½ cup shiitake mushrooms, finely chopped (optional)
1.5 tablespoons lime juice
1 tablespoons soy sauce (or tamari)
1 tablespoons fish sauce
½ teaspoons Sucanat/coconut palm sugar
1-2 tablespoons chopped cilantro
Thin rice noodles (cooked according to packet directions)
Lettuce, chopped/shredded

Dressing (makes 4 servings):
4 tablespoons fresh lime juice
6 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce (or tamari)
1 tablespoon Sucanat/coconut palm sugar
1 tablespoon fresh grated ginger
1 clove garlic, minced
2 tablespoons cilantro, finely chopped
Red chili flakes

Salad topping suggestions:
Bean sprouts
Chopped peanuts
Grated carrot
Scallions
Chopped cilantro
Fresh mint leaves, torn

1. Heat oil in a pot.
2. Add the sliced shallot and sauté for a minute or two.
3. Add the ground beef and lightly brown, breaking up the chunks.
4. Add the garlic, ginger, shiitake mushrooms, lime juice, soy sauce, fish sauce and Sucanat/coconut palm sugar.
5. Simmer on low for 10 minutes or so, until the meat is cooked through.
6. Stir in the chopped cilantro.

7. While the meat is cooking, mix up the salad dressing and prep the salad toppings – grate the carrot, chop up the scallions etc, and lay the toppings out on a plate so that each person can help themselves and dress their own salad.


To assemble the salad:
1. Place a serving of rice noodles in each bowl
2. Place lettuce on top of the noodles.
3. Spoon ground beef mixture over the bed of lettuce in each bowl.
4. Add salad toppings according to personal preference.
5. Pour over the dressing.

Linking to: Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter ThursdaysFight Back Friday, Fresh Bites Friday, Foodie FridayInspire Me Monday, Make Your Own MondaysFat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop, Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day Wednesdays

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13 Responses to Vietnamese Beef Noodle Salad

  1. Looks great! I’ve pinned it for later!

  2. I love noodles and salad but I have not thought of making a beef noodle salad. This recipe is nice to try and to prepare. What is EVOO? Do you mean extra virgin olive oil? Thank you for simplifying the recipe since ground beef and salad dressing are easy to find compared to steak and typical Vietnamese dipping sauce.

    • Debbie says:

      Thanks! It is a nice and simple recipe, so I hope you enjoy it.
      Ooops…..I didn’t mean to leave the abbreviation EVOO in my recipe (that’s just how I wrote it in my notes :). You’re right, it means extra virgin olive oil, and I have since corrected it in this post. Thanks for pointing this out to me!

  3. Miz Helen says:

    Wishing you a peaceful Memorial Day Weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon,
    Miz Helen

  4. Tina says:

    This looks fantastic! I can’t wait to try it. Thanks for sharing!

  5. Diane Balch says:

    Just wanted to thank you again for sharing your recipe on foodie friday. I will be pinning and tweeting it this week.

  6. Love the flavors here and the dressing sounds wonderful. Thanks for sharing on Hearth & Soul Hop. :)

  7. I am all over this!! Pinned, and featuring your recipe on AFW this week!

  8. Pingback: Allergy-Free Wednesdays: June 5, 2013 | The Willing Cook

  9. Pingback: Allergy-Free Wednesdays Blog Hop | Gluten Free Pantry

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