Vietnamese-Inspired Rice Noodle Salad with Grilled Beef

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing rice noodle salad tossed with crisp vegetables, fresh herbs, and marinated grilled beef for a light yet flavorful meal. This vietnamese-inspired beef ready in about 40 minutes pairs rice vermicelli noodles, flank steak, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice vermicelli noodles according to package instructions in boiling water for 4-5 minutes until tender but firm. Drain and rinse under cold water to stop cooking; set aside.
  2. Step 2: In a bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 3 minced garlic cloves, 1 small thinly sliced red chili, and 1/2 tsp black pepper to make the marinade.
  3. Step 3: Slice 1 lb flank steak into thin strips and toss with half of the marinade. Let marinate for 20 minutes.
  4. Step 4: Heat 2 tbsp vegetable oil in a grill pan over medium-high heat. Grill marinated steak strips for 2-3 minutes per side until nicely charred and cooked to medium-rare. Remove from heat and let rest.
  5. Step 5: In a large salad bowl, combine the drained noodles with 1 julienned carrot, 1 julienned cucumber, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, and the remaining half of the marinade. Toss gently.
  6. Step 6: Slice the grilled beef thinly and arrange on top of the noodle salad. Sprinkle 1/4 cup chopped roasted peanuts over all before serving for crunch.

Frequently asked questions

How long does Vietnamese-Inspired Rice Noodle Salad with Grilled Beef take to make?

Total time is about 40 minutes (30 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vietnamese-Inspired Rice Noodle Salad with Grilled Beef?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.

Can I substitute ingredients in Vietnamese-Inspired Rice Noodle Salad with Grilled Beef?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vietnamese-Inspired Rice Noodle Salad with Grilled Beef for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vietnamese-Inspired Rice Noodle Salad with Grilled Beef?

Vietnamese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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