Vietnamese steak vermicelli bowl with grilled meat, noodles, vegetables, and dipping sauces, plus wrapped spring rolls

Steak Vermicelli Bowl

Stake Noodles Melinda's style

Steak Vermicelli Bowl

Asian

Appetizer

Steak Vermicelli Bowl

Author:

Chef Fig

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Servings

4

Stake Noodles Melinda's style

Ingredients

    Salad

    • 4 Cups boiled rice noodle seasoned with sesame oil, salt, pepper and garlic chips
    • 2 Cups lettuce sliced
    • 1 Cup cucumber sliced
    • 1 Cup carrots and daikon bean sprouts pickled
    • 1 Cup bean sprouts
    • ½ Cup cilantro leaves
    • ½ Cup green onions thinly sliced
    • ½ Cup Jalapeño thinly sliced
    • ½ Cup roasted peanuts crushed

    Melinda's Nuoc Cham Dressing

    • ¼ Cup sugar
    • 1 Cup hot water
    • ½ Cup lime juice
    • ½ Cup fish sauce
    • 2 Tbsp garlic
    • 1 Tbsp ginger
    • ¼ Cup Melinda’s Red Savina Hot Sauce

    Skewered Grilled Steak

    • 1.5 Lb steak cubed 1"
    • ¼ Cup soy sauce
    • 1 Tbsp Garlic Powder
    • 1 Tbsp brown sugar
    • 1 Tbsp black pepper ground

    Directions

    1. For each bowl, divide the salad ingredients evenly among them.

    2. In a separate bowl, add the sugar and hot water and stir until the sugar is dissolved.

    3. Add the remaining dressing ingredients and set aside until ready to serve.

    4. Season the steak with soy, garlic powder, sugar, black pepper and skewer.

    5. Heat cast iron skillet to medium high heat until pan starts smoking.

    6. Grill meat on all sides. 1 minute per side.

    7. Remove and place one stick per salad and drizzle with dressing.
    Back to Melinda's Recipes

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