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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!
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Vietnamese
Servings 2
Calories 703 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 703kcalCarbohydrates: 80gProtein: 27gFat: 30gSaturated Fat: 11gCholesterol: 79mgSodium: 1638mgPotassium: 647mgFiber: 3gSugar: 28gVitamin A: 5878IUVitamin C: 6mgCalcium: 65mgIron: 4mg
Keyword Beef, Noodles, Vermicelli
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