This Vietnamese Lemongrass Beef Salad is bursting with fresh flavor and just the right amount of zing. It’s got tender strips of marinated beef, crisp vegetables, and a tangy dressing that ties it all together. If you’re looking for a light, vibrant dish that doesn’t skimp on taste, this one’s for you.
The key to this salad is the lemongrass marinade. It infuses the beef with citrusy, herbal notes that are unmistakably Vietnamese. Pair that with crunchy cucumbers, carrots, fresh herbs, and a sweet-sour nuoc cham dressing, and you’ve got a salad that’s refreshing and satisfying all at once.
Helpful Tips
- Slice the beef thinly against the grain so it cooks quickly and stays tender.
- Use fresh lemongrass for the most vibrant flavor – the pre-minced kind in a tube doesn’t have the same punch.
- Don’t skip the herbs like mint and cilantro – they bring freshness and authenticity to the dish.
You Might Also Like
Vietnamese Lemongrass Beef & Vermicelli
Ingredients
- 2 teaspoons lemongrass paste or freshly grated
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 2" piece ginger peeled, grated
- 1 bird’s eye or Thai chili chopped
- 2 cloves garlic minced
- 1 1/2 pounds top sirloin beef
- 8 ounces rice vermicelli noodles
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/2 cup bean sprouts
- 3 tablespoons fresh cilantro chopped
- 3 tablespoons fresh mint leaves chopped
- 2 tablespoons crushed peanuts
For the dressing
- 6 tablespoons warm water
- 2 tablespoons fish sauce
- 1/2 tablespoon lime juice
- 2 tablespoons sugar
- 1/2 clove garlic minced
- 1/2 minced bird’s eye or Thai chili optional
Instructions
- In a bowl, combine the lemongrass paste, fish sauce, oyster sauce, sugar, ginger, 1 chile (some or all seeds removed, depending on your heat tolerance), and garlic.
- Add meat and toss to coat. Cover and refrigerate for up to 24 hours.
- In a jar or bowl, combine the dressing ingredients (warm water, fish sauce, lime juice, sugar, garlic, and chili). Shake or whisk to combine. Chill until ready to use.
- Cook the rice vermicelli noodles according to the package instructions. Drain, then transfer the noodles to a large salad bowl. Add the shredded carrots, cucumber, bean sprouts, cilantro, and mint. Pour half the dressing over the noodle mixture and toss gently to coat.
- Remove the meat from the refrigerator.
- Heat a large skillet over medium-high heat. Add the peanut oil. When hot, add the beef and spread it out in the pan so as much of the meat is touching the surface as possible. Don’t touch it until the top of the meat is no longer pink. Flip the pieces over and continue cooking. You’re looking for a light char on each of the pieces. When done, remove from the pan.
- Add your vermicelli salad to the plate. Top with stir-fried beef and drizzle on more dressing, as desired. Serve with crushed peanuts on top.
Video
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.