Vietnamese Lemongrass Beef and Noodles

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

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®)
• 2 fresh red Thai chile peppers, minced
• 1 bunch Thai basil leaves, chopped, or to taste
• 0.5 medium lemon, juiced
• 0.25 cup fish sauce
• 0.33333334326744 cup minced lemongrass

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.