Steak and Vermicelli Noodle Bowl With Nuoc Cham Recipe
Prep Time:
40 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 2 large carrots, peeled and julienned
  • 2 teaspoons + ¼ cup granulated sugar, divided
  • 1 teaspoon salt
  • ½ cup water
  • 1 cup distilled white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • Juice of ½ lime
  • 2 tablespoons chopped lemongrass
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons canola oil
  • ½ shallot, finely chopped
  • 1 pound sirloin steak, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons fish sauce
  • ½ lime, juice only
  • 1 teaspoon chili garlic sauce
  • 2 tablespoons granulated sugar
  • ½ cup water
  • 16 ounces vermicelli rice noodles, cooked according to package instructions
  • 3 Persian cucumbers, peeled and sliced
  • Fresh mint
  • Fresh cilantro
  • Fried onions
Directions
  1. To make the pickled carrots, sprinkle the carrots with 2 teaspoons granulated sugar and 1 teaspoon salt in a small bowl. Rub the salt and sugar into the carrots until the strands feel pliable, then rinse them.
  2. Cover the carrots with water, vinegar, and the remaining ¼ cup granulated sugar. Refrigerate them in a covered container for at least 30 minutes or up to 2 weeks.
  3. To make the steak marinade, combine the soy sauce, fish sauce, lime juice, lemongrass, garlic, brown sugar, canola oil, and shallot in a large bowl.
  4. Toss the steak with the soy sauce mixture to coat, then marinate for at least 30 minutes or up to 2 hours.
  5. Heat an oiled cast iron pan over medium heat. Add the steak, along with a tablespoon of marinade, and cook until lightly charred on all sides.
  6. Make the nuoc cham by mixing the garlic, fish sauce, lime juice, chili garlic sauce, granulated sugar, and water in a small bowl.
  7. To assemble the dish, divide the cooked vermicelli among 4 bowls and top with the steak, pickled carrots, and cucumber slices.
  8. Garnish the bowls with mint, cilantro, and fried onions. Spoon the nuoc cham on top, and serve.