Vietnamese Style Beef and Rice Noodle Salad

July 23, 2020  •  Cooking for One (or Two), Easy Entrees, Salads

I love a one dish, cold entree for hot summer nights, and this beef and noodle salad is spot on. The original recipe came from The NY Times cooking site, but I adapted it for what I had on hand, which you should always feel free to do. The dressing has just the right amount of kick to it, thanks to the jalapeño, and the nuts give a nice crunch with every bite.

Vietnamese Style Beef and Rice Noodle Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2 to 4
  • 1 large garlic clove, minced
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon sugar
  • ¼ cup fish sauce
  • Juice of 1 lemon or lime (I only had lemon on hand)
  • 4 ounces (about ½ package) thin rice sticks, soaked and drained according to pack directions
  • 3 tablespoons peanut oil
  • 1 large handful of fresh mint leaves
  • 1 large handful of fresh basil leaves
  • 1 head of radicchio, thinly sliced
  • 1 cup of cucumber slices
  • 6 to 8 ounces of thinly sliced cooked steak
  • ½ cup shelled pistachios (or peanuts if you prefer)
  1. Combine the garlic, jalapeño, sugar, fish sauce and lemon/lime juice in a blender and blend until smooth. Toss the rehydrated rice noodles with desired amount of the dressing and set aside.
  2. Combine the peanut oil with the rest of the dressing and shake well to emulsify. Combine the mint, basil, and radicchio in a medium bowl and toss with desired amount of the dressing. Arrange the salad on a large platter. Top the salad with the dressed rice noodles, and layer the slices of steak on top of the noodles. If desired, pour just a bit more dressing over the steak.
  3. Spread the cucumber slices alone each side of the salad, then sprinkle the nuts over the entire platter. Serve cold.


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