This classic Vietnamese-style dish is simple, quick, and delicious, with a tasty lemongrass-garlic marinade, cool vermicelli noodles, and fresh herbs.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
411 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil. Add vermicelli noodles and cook until soft, about 12 minutes. Drain noodles and rinse with cold water, stirring to separate. Set aside.
Step 2
Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Add steak, tossing to coat, and let sit at room temperature for 30 minutes.
Step 3
Meanwhile, to make sweetened fish sauce, add water, sugar, and lemon juice to a medium bowl. Stir until sugar dissolves. Add fish sauce, Thai peppers, and garlic. Adjust seasoning to taste. Set aside.
Step 4
Heat a large skillet over medium-high heat. Remove steak from marinade and cook until slightly pink in the center, 5 to 6 minutes per side. Divide noodles between 4 bowls. Top with steak, Thai basil leaves, cilantro, and bean sprouts. Drizzle sweetened fish sauce on top and serve.
Ingredients
2 tablespoons white sugar
1 tablespoon brown sugar
3 cloves garlic, minced
1 tablespoon dry sherry
2 cloves garlic, finely minced
1 cup fresh bean sprouts, or to taste
1 bunch cilantro, chopped, or to taste
2 tablespoons warm water, or more as needed
1 pound flank steak, thinly sliced
1 (8 ounce) package rice vermicelli noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®)
