Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz (225 g) dry rice vermicelli (bun)
- 1 lb (450 g) flank or sirloin steak, thinly sliced
- Marinade: 1.5 tbsp fish sauce, 1 tbsp brown sugar, 2 cloves garlic (minced), 1 tbsp neutral oil, 1 tbsp minced lemongrass (optional), 1/2 tsp black pepper
- Do chua: 1 medium carrot, 1 small daikon; 1/2 cup rice vinegar, 1/2 cup water, 3 tbsp sugar, 1 tsp fine salt
- Nuoc cham: 1/2 cup water, 1/4 cup fish sauce, 1/4 cup fresh lime juice, 3 tbsp sugar, 1 tbsp rice vinegar, 1 clove garlic (minced), 1–2 red chiles (sliced)
- Salad: 3 cups shredded lettuce, 1 cucumber (julienned), 1–1.5 cups mixed herbs (mint, cilantro, Thai basil)
- Toppings: 1/2 cup roasted peanuts (chopped), 1/2 cup crispy fried shallots, lime wedges
Do This
- 1. Make pickles: whisk 1/2 cup rice vinegar, 1/2 cup water, 3 tbsp sugar, 1 tsp salt; add julienned carrot and daikon. Sit 15 minutes.
- 2. Whisk nuoc cham: 1/2 cup water, 3 tbsp sugar, 1/4 cup fish sauce, 1/4 cup lime juice, 1 tbsp rice vinegar, garlic, chile.
- 3. Boil noodles in 3 qt water (212°F) for 4–5 minutes; rinse under cold water until cool; drain well.
- 4. Slice beef thinly; toss with marinade and rest 15 minutes.
- 5. Prep lettuce, cucumber, herbs. Keep everything chilled.
- 6. Sear beef in a very hot skillet (surface ~425–450°F) with a thin film of oil, 45–60 seconds per side in 2 batches.
- 7. Assemble bowls: noodles + greens + herbs + cucumber + pickles + beef; top with peanuts and fried shallots; drizzle nuoc cham and toss.
Why You’ll Love This Recipe
- Hot, savory seared beef contrasted with cool, springy noodles and crisp vegetables.
- Bright, balanced nuoc cham ties everything together without feeling heavy.
- Fast weeknight-friendly: quick pickles and a speedy sear make it doable in 40 minutes.
- Customizable bowl: dial the heat up or down and pile on your favorite herbs.
Grocery List
- Produce: Carrot, daikon, garlic, limes, red chiles, cucumber, lettuce, fresh mint, cilantro, Thai basil (optional), lime wedges
- Dairy: None
- Pantry: Rice vermicelli, fish sauce, rice vinegar, sugar, neutral oil, roasted peanuts, crispy fried shallots, black pepper, fine salt, lemongrass (optional), flank or sirloin steak
Full Ingredients
Seared Beef
- 1 lb (450 g) flank or sirloin steak, very thinly sliced across the grain
- 1.5 tbsp fish sauce
- 1 tbsp light brown sugar
- 2 cloves garlic, minced
- 1 tbsp neutral oil (plus 1 tbsp for the pan)
- 1 tbsp finely minced lemongrass (optional but excellent)
- 1/2 tsp freshly ground black pepper
Quick Pickled Carrot–Daikon (Do Chua)
- 1 medium carrot (about 150 g), peeled and julienned
- 1 small daikon (about 150 g), peeled and julienned
- 1/2 cup (120 ml) unseasoned rice vinegar
- 1/2 cup (120 ml) water
- 3 tbsp (36 g) sugar
- 1 tsp (6 g) fine salt
Nuoc Cham Dressing
- 1/2 cup (120 ml) warm water
- 3 tbsp (36 g) sugar
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (60 ml) fresh lime juice
- 1 tbsp (15 ml) rice vinegar
- 1 small clove garlic, very finely minced
- 1–2 small red chiles (bird’s eye or Fresno), thinly sliced
Noodles & Salad Base
- 8 oz (225 g) dry rice vermicelli (bun)
- 3 cups (about 150 g) shredded lettuce (romaine, butter, or little gem)
- 1 medium cucumber, seeded and julienned
- 1–1.5 cups mixed herbs: mint and cilantro (plus Thai basil if you have it)
Toppings
- 1/2 cup (70 g) roasted peanuts, roughly chopped
- 1/2 cup (25 g) crispy fried shallots (store-bought or homemade)
- Lime wedges, for serving
Step-by-Step Instructions
Step 1: Quick-pickle the carrot and daikon
In a medium bowl, whisk 1/2 cup rice vinegar, 1/2 cup water, 3 tbsp sugar, and 1 tsp salt until dissolved. Add the julienned carrot and daikon, press to submerge, and let sit at room temperature for 15–30 minutes while you prepare everything else. They should bend easily but remain crisp.
Step 2: Make the nuoc cham
In a measuring jug, dissolve 3 tbsp sugar in 1/2 cup warm water. Stir in 1/4 cup fish sauce, 1/4 cup fresh lime juice, 1 tbsp rice vinegar, the minced garlic, and sliced chiles. Taste and adjust: add a splash more lime for brightness or a pinch of sugar for balance. Chill until serving.
Step 3: Cook and cool the vermicelli
Bring 3 quarts (3 liters) of water to a rolling boil (212°F/100°C). Add the vermicelli and cook for 4–5 minutes, stirring occasionally, until just tender. Drain immediately and rinse under cold running water until completely cool. Shake off excess water and let drain in a colander for 5 minutes. Toss with a teaspoon of neutral oil to prevent sticking and keep the noodles cool.
Step 4: Slice and marinate the beef
For cleaner slices, place the steak in the freezer for 10–15 minutes to firm up. Slice very thinly across the grain (about 1/8 inch / 3 mm). In a bowl, combine 1.5 tbsp fish sauce, 1 tbsp brown sugar, 2 minced garlic cloves, 1 tbsp neutral oil, optional 1 tbsp minced lemongrass, and 1/2 tsp black pepper. Add beef, toss well, and marinate for 15 minutes at room temperature.
Step 5: Sear the beef hot and fast
Heat a large cast-iron or stainless skillet over medium-high until very hot, about 2–3 minutes. Add 1 tbsp oil and swirl. The pan surface should be about 425–450°F if measured with an infrared thermometer. Sear beef in two batches, spreading in a single layer: 45–60 seconds per side for medium-rare with caramelized edges (internal temp about 130°F/54°C). Do not overcrowd or it will steam. Transfer to a plate and keep warm.
Step 6: Prep the salad base and garnishes
In four wide bowls, arrange a bed of shredded lettuce. Divide the cool vermicelli on top. Add cucumber and a generous handful of mixed herbs to each bowl. Drain the pickled carrot–daikon and scatter over the noodles.
Step 7: Assemble and dress the bowls
Top each bowl with hot seared beef. Sprinkle with chopped peanuts and crispy fried shallots. Drizzle 3–4 tablespoons of nuoc cham per bowl to start, then toss gently so the dressing coats the noodles and greens. Serve immediately with extra nuoc cham and lime wedges on the side.
Pro Tips
- Slice the beef very thinly and across the grain for the most tender bite; a brief 10–15 minute freeze makes this easier.
- Keep noodles truly cold and well-drained so the nuoc cham clings instead of pooling.
- Use a ripping-hot pan and cook in batches to achieve browned edges without overcooking.
- Balance your nuoc cham at the end: the ideal sip tastes bright, lightly sweet, savory, and a little spicy.
- Save the oil from frying shallots (or use a bit of the jar’s oil) to sear the beef for extra aroma.
Variations
- Chicken: Swap beef for 1 lb boneless, skinless thigh, sliced thin; cook 2–3 minutes total.
- Vegetarian: Use seared tofu or king oyster mushrooms; make a “chay” dressing with soy sauce or vegetarian fish sauce in place of fish sauce.
- Spicy: Add more bird’s eye chiles to the nuoc cham, or finish bowls with chili crisp.
Storage & Make-Ahead
Keep components separate for best texture. Pickles: refrigerate in brine up to 2 weeks. Nuoc cham: refrigerate up to 1 week. Beef: slice and marinate up to 12 hours ahead; cook just before serving. Noodles: cook, rinse cold, drain very well, and refrigerate up to 2 days (toss with a little oil to prevent sticking). Leftovers: keep bowls undressed; rewarm beef gently in a hot pan 30–60 seconds, then assemble and dress.
Nutrition (per serving)
Approximate: 600 calories; 28 g protein; 66 g carbohydrates; 24 g fat; 6 g saturated fat; 1350 mg sodium; 5 g fiber. Values will vary with ingredient brands and dressing amounts.
