Dinner · Vietnamese

Steak and Vietnamese Noodle Salad

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 1, 2026

Thin slices of seared steak over cool rice noodles and crunchy vegetables, all tied together with a bright lime and fish sauce dressing. It comes together fast and tastes fresh and light, perfect for a warm-weather dinner. The contrast of warm steak against chilled noodles is what makes it special.

Jump to recipe
Steak and Vietnamese Noodle Salad

Why you'll love this

  • Ready in about 25 minutes start to finish.
  • Bright, fresh flavors with almost no heavy cooking.
  • Warm steak over cool noodles is a great texture combo.
  • Easily doubled for company.

EveryDayMeal recipe

Steak and Vietnamese Noodle Salad

Prep
15m
Cook
10m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 3 oz brown rice noodles
  • 1 tsp canola oil
  • 9 oz beef tenderloin (fillet) steak
  • 2 carrots, julienned
  • 1/2 head napa (Chinese) cabbage, shredded
  • 4 scallions, finely sliced
  • 1 handful cilantro
  • 1 red chili, sliced
  • 1 lime, juiced
  • 2 tsp light brown sugar
  • 1 tsp rice vinegar
  • 1 garlic clove, minced
  • 1/2 tbsp fish sauce

Equipment

  • Frying pan
  • Large mixing bowl
  • Small bowl
  • Cutting board
  • Sharp knife

Instructions

  1. In a small bowl, whisk together the lime juice, brown sugar, rice vinegar, garlic, chili, fish sauce, and 1 tablespoon water until the sugar fully dissolves, so you get a balanced sweet, sour, and salty dressing.
  2. Cook the rice noodles according to the package directions, then drain and plunge them into a bowl of cold water to stop the cooking and cool them completely. Drain well so the salad does not turn watery.
  3. Add the noodles to a large bowl along with the carrots, cabbage, scallions, and dressing, then toss everything together until the vegetables and noodles are evenly coated.
  4. Heat the oil in a frying pan over high heat until it shimmers. Season the steak with salt and pepper and cook 2 to 3 minutes per side for medium rare, or longer to your liking, so you get a good brown crust.
  5. Move the steak to a cutting board and let it rest for 5 minutes so the juices redistribute, then slice it thinly against the grain.
  6. Divide the noodle salad between bowls, top with the sliced steak, and scatter cilantro over the top to serve.

Tips from the kitchen

  • Slice the steak thinly against the grain for the most tender bites.
  • Rinse and drain the noodles thoroughly so they do not clump or dilute the dressing.
  • Let the steak rest the full 5 minutes so it stays juicy when sliced.

Estimated nutrition per serving: 420 cal · 32g protein · 45g carbs · 12g fat

Make it your own

  • Swap the tenderloin for flank or sirloin steak, sliced thin.
  • Use rice vermicelli in place of brown rice noodles.
  • Add sliced cucumber or bean sprouts for extra crunch.

Storing & make-ahead

Store the dressed salad and sliced steak separately in airtight containers in the fridge for up to 2 days. The salad is best cold, and you can eat the steak chilled or gently warmed. Add cilantro fresh just before serving.

Good to know

Can I make the dressing ahead?
Yes, whisk it up to 3 days ahead and store it covered in the fridge. Stir before using.
What cut of steak works best?
Tenderloin is tender and quick, but flank, sirloin, or skirt steak also work well sliced thin against the grain.
How do I keep the noodles from clumping?
Rinse them in cold water after cooking and drain them thoroughly, then toss with the dressing right away.
Can I make it milder?
Leave out the red chili or remove its seeds for a gentler heat while keeping the fresh flavor.

Related recipes