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Though they look alike and have similar uses, vermicelli noodles (which are made with rice flour) are not the same as cellophane noodles (which are made from mung bean starch).

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Credit: Kate Mathis

Recipe Summary

total:
40 mins
active:
40 mins
Servings:
4
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This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix beef with oyster sauce, 1 tsp. fish sauce, 1 tsp. sugar, and two-thirds of the garlic. Marinate at least 10 minutes.

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  • Make the nuoc cham: In a medium bowl, combine 1/2 cup water, rice vinegar, and chiles with the remaining fish sauce, sugar, and garlic. Stir until sugar is dissolved.

  • Cook vermicelli according to package directions. Rinse in cold water and drain, then divide among 4 large bowls.

  • Heat the oil in a large nonstick skillet over medium-high heat. Add half of the beef in a single layer. Cook without stirring until browned, about 3 minutes; flip and cook 1 minute more. Transfer to a plate and repeat with remaining beef. Top noodle bowls with beef, vegetables, lettuce, herbs, and peanuts. Serve with the sauce on the side for drizzling over the salad.

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