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!
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
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