Equipment
Ingredients
Steak and Marinade
- 400 g flank steak, whole
- 15 ml soy sauce
- 15 ml fish sauce
- 2 garlic, minced
- 2 g black pepper, freshly ground
- 15 ml neutral oil
Noodles and Vegetables
- 200 g dried rice vermicelli
- 150 g cucumber, julienned
- 100 g carrots, julienned
- 150 g romaine lettuce, shredded
- 15 g fresh mint, roughly torn
- 15 g fresh cilantro, roughly torn
Nuoc Cham Dressing
- 60 ml warm water
- 30 g granulated sugar
- 60 ml fish sauce
- 60 ml lime juice, freshly squeezed
- 2 garlic, minced
- 2 bird's eye chilies, thinly sliced
Garnish
- 50 g roasted peanuts, crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 628 kcal
- Protein
- 39 g
- Carbohydrates
- 79 g
- Fat
- 17 g
- Fiber
- 10 g
- Sugar
- 18 g
- Sodium
- 1574 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1538 mg
- Calcium
- 189 mg
- Iron
- 10.7 mg
- Magnesium
- 143 mg
- Phosphorus
- 251 mg
- Zinc
- 5.8 mg
- Vitamin A
- 892 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 42 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.22 mg
- Niacin
- 4.0 mg
- Folate
- 56 mcg
- Water
- 76 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium bowl, combine the flank steak with soy sauce, fish sauce, minced garlic, and black pepper. Toss to coat evenly and let marinate at room temperature for 10 minutes.
In a small bowl, whisk together the warm water and granulated sugar until the sugar is completely dissolved. Stir in the fish sauce, freshly squeezed lime juice, minced garlic, and sliced chilies to finish the dressing.
Bring a large pot of water to a boil. Add the dried rice vermicelli and cook until tender, about 3 to 4 minutes. Drain immediately in a colander and rinse thoroughly under cold running water to stop the cooking and remove excess starch.
Heat a skillet over high heat and add the neutral oil. Once the oil is shimmering, add the marinated steak. Sear for 3 to 4 minutes per side until deeply browned and the internal temperature reaches 52°C or 125°F for medium-rare.
Transfer the seared steak to a cutting board and let it rest for at least 5 minutes to retain its juices. After resting, slice the steak as thinly as possible against the grain.
Divide the chilled vermicelli noodles, shredded romaine, julienned cucumber, and carrots among four serving bowls. Top each with the thinly sliced steak, fresh mint, and cilantro.
Pour the prepared nuoc cham dressing generously over each bowl and garnish with the crushed roasted peanuts just before serving.
Chef's Notes
- Rinsing rice noodles under cold running water immediately after boiling is crucial. It washes away excess surface starch and rapidly drops the temperature, preventing them from turning into a gummy mass.
- The dressing, known as nuoc cham, relies on a delicate balance of salty, sweet, sour, and spicy. Always taste and adjust before dressing the salad, as the saltiness of different fish sauce brands can vary significantly.
- Flank steak is a tough cut of meat if handled improperly. Letting it rest after cooking allows the juices to redistribute, and slicing it thinly against the grain ensures a tender bite.
Storage
Refrigerator: 2 days — Store dressing, steak, and vegetables separately. Noodles may harden in the fridge and will need to be briefly rinsed with warm water to soften before eating.
Troubleshooting
Steak is extremely chewy and tough to eat
Cause: The steak was sliced parallel to the muscle fibers (with the grain) instead of against it
Fix: Cut the already sliced pieces into smaller bite-sized strips or squares to shorten the muscle fibers manually
Prevention: Visually locate the direction of the muscle fibers on the flank steak and ensure your knife cuts perpendicular to them
Noodles are clumped together in a sticky mass
Cause: Noodles were not rinsed thoroughly enough after boiling
Fix: Rinse the clumped noodles briefly under warm water and toss gently to loosen them
Prevention: Rinse under cold running water while vigorously tossing them with your hands until completely cool to the touch
Cultural Context
This dish draws heavy inspiration from Bun Bo Nam Bo, a classic Southern Vietnamese noodle salad that beautifully contrasts warm savory beef with cool, refreshing herbs and noodles. It embodies the core Vietnamese culinary philosophy of balancing contrasting textures and flavors, particularly the harmony of fresh, raw elements with rich, cooked proteins. The accompanying nuoc cham dressing acts as the unifying thread that ties the entire bowl together.
