Save to Pinterest A vibrant, fresh bowl built on contrast: tender rice noodles topped with fragrant lemongrass ground beef, crisp pickled veggies, and a sweet-salty nuoc cham-style vinaigrette. Perfect for light yet flavorful meals.
I first tried making this for a family dinner and was amazed how these Vietnamese-inspired flavors brought everyone to the table. The zing from lemongrass and pickled veggies makes it a true favorite.
Ingredients
- Noodles & Toppings: 200 g (7 oz) thin rice noodles (vermicelli)
- Cucumber: 1, thinly sliced
- Carrots: 2, julienned
- Fresh herbs: Mint, cilantro, Thai basil
- Chopped peanuts: Optional
- Lemongrass Beef: 400 g (14 oz) ground beef
- Lemongrass: 2 stalks fresh, finely minced (or 1 tbsp lemongrass paste)
- Garlic: 2 cloves, minced
- Shallot: 1 small, chopped
- Soy sauce: 1 tbsp
- Fish sauce: 1 tbsp
- Sugar: 1 tsp
- Oil: 1 tbsp
- Sweet Fish Sauce Vinaigrette (Nuoc Cham): 3 tbsp fish sauce
- Lime juice: 2 tbsp
- Sugar: 2 tbsp
- Garlic: 1 clove, minced
- Chili: 1 small, finely sliced (optional)
- Water: 3 tbsp
Instructions
- Pickle the carrots:
- Mix carrots with a pinch of salt, 1 tbsp vinegar, 1 tsp sugar. Let sit while preparing other ingredients.
- Cook the noodles:
- Soak or boil rice noodles per package instructions. Drain and rinse with cold water.
- Make the vinaigrette:
- Whisk together all nuoc cham ingredients. Set aside.
- Cook the beef:
- Heat oil in a pan. Sauté shallot and garlic until soft. Add ground beef and lemongrass. Cook until browned. Stir in soy sauce, fish sauce, and sugar. Cook 1 ( 2 minutes more.
- Assemble the bowls:
- Divide noodles among 4 bowls. Top with lemongrass beef, pickled carrots, cucumber, herbs, and peanuts. Drizzle with vinaigrette.
Save to Pinterest Making these bowls together became a weekend ritual, letting everyone pick their favorite toppings and build the perfect bowl for themselves.
Required Tools
Mixing bowls are useful for prepping veggies, and a medium skillet ensures even cooking for beef.
Allergen Information
Contains fish (fish sauce), soy (soy sauce), peanuts (optional). Gluten-free if using gluten-free soy sauce.
Nutritional Information (per serving)
Calories: about 470. Total Fat: 20 g. Carbohydrates: 45 g. Protein: 28 g.
Save to Pinterest These Vietnamese-Inspired Lemongrass Beef Noodle Bowls are fast, fun, and perfect for sharing. Enjoy every fresh and fragrant bite.
Recipe FAQs
- → What protein can replace beef?
You can substitute ground chicken, pork, or tofu for a similar flavorful result using the same marinade and cooking method.
- → How do I pickle vegetables quickly?
Simply toss julienned carrots (or other veggies) with salt, a touch of vinegar, and sugar. Let sit 10–15 minutes for a tangy crunch.
- → Is this dish gluten-free?
Yes, if you use gluten-free soy sauce and ensure your rice noodles are labeled gluten-free.
- → Can the bowls be served cold?
Absolutely! Rinse noodles in cold water and assemble with chilled toppings for a refreshing lunch or dinner.
- → What herbs work best for garnish?
Mint, cilantro, and Thai basil add bright flavor and aroma. Use one or a combination based on preference and availability.
- → Is fish sauce necessary in the vinaigrette?
Fish sauce provides authentic flavor, but vegetarian substitutes like soy sauce or mushroom sauce can be used for a plant-based twist.