Vietnamese Inspired Steak Noodle Bowl

Vietnamese Inspired Steak Noodle Bowl

For the Steak:

  • 1/2 cup soy sauce

  • 2 Tbs. rice vinegar or lime juice

  • 1 teaspoon sugar

  • 1 clove garlic, minced

  • 1 shallot, minced

  • 1 Tbs. neutral oil like avocado

  • 1 lb flank steak

For the Nuoc Cham  

  •  ½ serrano or Thai bird chili, seeds removed and thinly sliced

  • 2 clove garlic, minced

  • 2 Tbs.  sugar

  • 1/2 cup  boiling water

  • Juice of 2 limes

  • 5 Tbs. fish sauce

For serving:

rice noodles, cucumbers, carrots, crunchy peanuts, and fresh herbs.

Start by marinading the steak. In a bowl combine the soy sauce, rice vinegar, sugar, garlic, shallot, and oil. Mix well then pour over steak. Let steak marinate for at least 6 hours or up to 3 days in the fridge.

Make the nuoc cham sauce by placing the chili, garlic and sugar on a cutting board. With the back of a knife mash the ingredients together. Top with water, limes and fish sauce. Stir well and let cool. 

When ready to eat, preheat a grill to medium high heat. Cook the steak for about 8 minutes flipping halfway through for medium rare or until the steak reaches 125°F on a meat thermometer. Let rest for at 10 minutes. Slice against the grain and serve with rice noodles, sliced vegetables like carrots and cucumbers, and a drizzle of nuoc cham sauce.

Amanda FredericksonComment