July 18, 2022
These Vermicelli Noodle Bowls are for when that craving comes in HOT. Not to mention they are veggie-packed and come together in under 30 mins. The perfect light, yet filling lunch or dinner for those warm-weather days. Gluten-Free.
These Vermicelli Noodle Bowls have everything – fresh and colorful veggies, flavorful herbs, marinated beef, rice noodles, crunchy toppings, and a sweet & tangy dressing!
The traditional form of this recipe combines thin vermicelli rice noodles with lettuce, a variety of crunchy veggies, a protein source, and lots of fresh herbs! Personally, I think it’s worth it to order some of your favorite Vietnamese spring rolls from your favorite take out spot along side this dish but totally up to you!
Ingredients for these Vietnamese Inspired Marinated Steak Vermicelli Bowls
Though it may seem like this recipe has a lot of components to it, it’s an incredibly easy recipe to whip up when you’re running low on time. The biggest thing is chopping the veggies, but you can always cut down time by buying prechopped!
- Marinated Skirt Steak: I chose to top these bowls with a grilled skirt steak simply marinated in coconut aminos, lime juice & garlic.
- Vermicelli Noodles: These very thin rice noodles are springy and perfectly light, yet filling. They make the perfect base for our noodle bowl. You can find these in the ethnic aisle of most grocery stores.
- Crunchy Veggies: leafy lettuce or cabbage, carrots & cucumber. You could also add bean sprouts!
- Fresh Herbs: cilantro & mint really bring this dish to life. I don’t recommend skimping on these flavors!
- Dry Roasted Peanuts: I forgot to add these in my photos, but these make the PERFECT crunch. Especially when you aren’t adding a crunchy spring roll.
- Sweet & Tangy Dressing: This is a mix of sweet honey (or sugar), water, rice wine vinegar, fish sauce & red pepper flakes.
This Vermicelli Noodle Bowl is one of my favorites when you aren’t wanting to spend much time in the kitchen during these warm-weather months0.
These are best served fresh, but leftovers can be stored in the fridge for up to 3 days. The veggies can be prepped ahead of time, but I’d recommend making the noodles just prior to serving; they tend to break down and stick together in the fridge.
Vietnamese Inspired Marinated Steak Vermicelli Bowls
Ingredients
Sweet & Tangy Dressing
- 1 C hot water
- 5 tbsp honey sub coconut sugar
- 1 tbsp fish sauce
- 1/4 C rice wine vinegar sub lime juice
- red pepper flakes to taste
For the Bowls
- 1.5 lbs skirt steak sub flank steak
- 3 tbsp coconut aminos
- 1/2 lime, juiced
- 2 garlic cloves, minced
- 1 8 oz bag rice vermicelli noodles
- 2 C shredded cabbage
- 2 C leafy greens or spinach, chopped
- 1/2 Cucumber, sliced
- 1 carrot, shredded
- 1/3 C cilantro, chopped
- 1/3 C mint, chopped
- 1/4 C chopped peanuts
Instructions
Sweet & Tangy Dressing
- In a medium sized bowl, dissolve the honey in the hot water. Then add the fish sauce, vinegar and red pepper flakes mixing until thoroughly combined. Store in the fridge until ready to serve.
Marinated Steak
- Marinate the steak with coconut aminos, lime juice and garlic. Marinate for at least 30 minutes, but the more hours the better!
- Grill the steak on a 425 degree grill until you reach your desired temp. I grilled mine for about 4 minutes per side for a medium finish. To Pan Grill: Add 1 tbsp ghee to a well heated cast iron. Shake excess marinade from the steak and cook each side for 3-4 minutes per side for medium to medium-rare. Thickness of the cut will determine length of cook.
Assemble the Bowl
- Cook the noodles by following instructions on the package.
- Place the noodles and lettuce in the bottom of each serving bowl, then top with steak, herbs, vegetables & peanuts. Drizzle each bowl with dressing & serve!
