Vermicelli Bowls with Filet and Nuoc Cham

Vermicelli Bowls with Filet and Nuoc Cham are a delicious and fresh meal packed with lots of bright flavors!

I love this recipe because it is super craveable (hello noodles!) and has super bright, fresh flavors! It looks so gorgeous on the plate you’d think it took hours to make but this one comes together super quick thanks to quick cookings noodles and steak. You can easily throw this together with just a minimal amount of prep!

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What is Nuoc Cham?

Nuoc Cham is a super yummy Vietnamese sauce. It is vinegar-based and full of umami flavor from the fish sauce and gets a slightly spicy kick from the bird’s eye chili. I could pour this stuff on everything! It packs so much flavor and is super easy to make ahead of time and keep in the fridge.


Vermicelli Bowls

I love bowls that have vermicelli noodles especially when they are paired with Nuoc Cham and fresh herbs. The rice noodles really soak up all those flavors! The fresh cucumber and carrots add a nice crunch. If you’re craving more crunch, you can add some thinly sliced iceberg lettuce in place of some or all of the noodles.



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Vermicelli Bowls with Filet and Nuoc Cham

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5 from 1 vote

Vermicelli Bowls with Filet and Nuoc Cham

Vermicelli Bowls with Filet and Nuoc Cham are a delicious and fresh meal packed with lots of bright flavors!
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 703kcal


  • 8 oz filet of beef
  • 4 oz vermicelli noodles
  • 1/2 cup cucumber sliced and seeded
  • 1/2 cup carrots shredded
  • 1/4 cup mint leaves
  • 1/4 cup cilantro leaves
  • 1/4 cup basil leaves
  • 1/8 cup roasted peanuts
  • 2 tsp sambal

Lemongrass Marinade

  • 2 stalks lemongrass white, tender parts only, chopped
  • 2 cloves garlic minced or pressed
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar

Nuoc Cham

  • 1/2 cup hot water
  • 1/4 cup granulated sugar
  • 1/4 cup rice wine vinegar
  • 2 tbsp fish sauce
  • 1 clove garlic minced or pressed
  • 1 bird's eye chili thinly sliced


  • Make the Lemongrass Marinade by whisking together the lemongrass, garlic, brown sugar and soy sauce. In a shallow dish or zip top bag, combine the marinade and filet and let marinate 20 min up to 4 hrs.
  • Make the Nuoc Cham by whisking together the hot water, granulated sugar, rice wine vinegar, fish sauce, garlic and bird's eye chili. Set aside or store in fridge up to a week in an air tight container.
  • Boil vermicelli noodles according to package directions then drain and rinse with cold water and set aside.
  • Heat a heavy bottom skillet over high heat for about 5 minutes. Remove filet from marinade and sear on each side for 3 minutes (medium rare, cook 5 min each side for medium well), basting with remaining marinade to form a slight crust on the outside.
  • Assemble bowls with noodles, fresh herbs and vegetables, topping with steak and pouring nuoc cham over top.


Sodium: 1638mg | Calcium: 65mg | Vitamin C: 6mg | Vitamin A: 5878IU | Sugar: 28g | Fiber: 3g | Potassium: 647mg | Cholesterol: 79mg | Calories: 703kcal | Saturated Fat: 11g | Fat: 30g | Protein: 27g | Carbohydrates: 80g | Iron: 4mg


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Natalie Paramore

The places I go, the things I do and what I eat.



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