Equipment
Ingredients
Steak and Marinade
- 400 g flank steak, whole
- 15 ml soy sauce
- 15 ml fish sauce
- 2 garlic, minced
- 2 g black pepper, freshly ground
- 15 ml neutral oil
Noodles and Vegetables
- 200 g dried rice vermicelli
- 150 g cucumber, julienned
- 100 g carrots, julienned
- 150 g romaine lettuce, shredded
- 15 g fresh mint, roughly torn
- 15 g fresh cilantro, roughly torn
Nuoc Cham Dressing
- 60 ml warm water
- 30 g granulated sugar
- 60 ml fish sauce
- 60 ml lime juice, freshly squeezed
- 2 garlic, minced
- 2 bird's eye chilies, thinly sliced
Garnish
- 50 g roasted peanuts, crushed
Nutrition (per serving)
Method
In a medium bowl, combine the flank steak with soy sauce, fish sauce, minced garlic, and black pepper. Toss to coat evenly and let marinate at room temperature for 10 minutes.
In a small bowl, whisk together the warm water and granulated sugar until the sugar is completely dissolved. Stir in the fish sauce, freshly squeezed lime juice, minced garlic, and sliced chilies to finish the dressing.
Bring a large pot of water to a boil. Add the dried rice vermicelli and cook until tender, about 3 to 4 minutes. Drain immediately in a colander and rinse thoroughly under cold running water to stop the cooking and remove excess starch.
Heat a skillet over high heat and add the neutral oil. Once the oil is shimmering, add the marinated steak. Sear for 3 to 4 minutes per side until deeply browned and the internal temperature reaches 52°C or 125°F for medium-rare.
Transfer the seared steak to a cutting board and let it rest for at least 5 minutes to retain its juices. After resting, slice the steak as thinly as possible against the grain.
Divide the chilled vermicelli noodles, shredded romaine, julienned cucumber, and carrots among four serving bowls. Top each with the thinly sliced steak, fresh mint, and cilantro.
Pour the prepared nuoc cham dressing generously over each bowl and garnish with the crushed roasted peanuts just before serving.
Chef's Notes
- Rinsing rice noodles under cold running water immediately after boiling is crucial. It washes away excess surface starch and rapidly drops the temperature, preventing them from turning into a gummy mass.
- The dressing, known as nuoc cham, relies on a delicate balance of salty, sweet, sour, and spicy. Always taste and adjust before dressing the salad, as the saltiness of different fish sauce brands can vary significantly.
- Flank steak is a tough cut of meat if handled improperly. Letting it rest after cooking allows the juices to redistribute, and slicing it thinly against the grain ensures a tender bite.
Storage
Refrigerator: 2 days — Store dressing, steak, and vegetables separately. Noodles may harden in the fridge and will need to be briefly rinsed with warm water to soften before eating.
