Grilled beef noodle bowl is an easy and healthy dish to assemble for a quick meal. This  is a take on the traditional bun thit nuong or grilled meat on noodle dish that is very popular on the streets of Vietnam. We created an easy marinade for the thin slices of beef that can be quickly grilled on the stove. Together with vermicelli noodles, fresh vegetables and a lime vinaigrette, this is a guilt free meal for a busy person.

Difficulty: Easy / Serving: 2 / Time: 30 minutes

Ingredients:

1/2 pound of beef eye round or similar steak cut

1/2 tablespoon of soy sauce

6 tablespoons of coconut soda

2 tablespoons of fish sauce

1/2 teaspoon of chicken bouillon powder

1 cucumber

1 carrot

1 Romaine lettuce or green of your choice

A handful of mint

1 lime

1-2 stalks of scallion

1 tablespoon of garlic

1 tablespoon of onion

1 Thai chili (optional)

Sea salt

Ground pepper

Sugar

1 bushel of vermicelli noodles

Directions:

Thinly slice the beef in 1/8 inches thickness. Marinate the beef for 15 minutes with 1/2 tablespoon of soy sauce, 1 tablespoon of diced onion, 1 tablespoon of garlic, 1 teaspoon of sugar, 1/2 teaspoon of chicken bouillon powder and 1/2 teaspoon of ground pepper.

Julienne the cucumber and lettuce. Shred the carrot.

Boil the vermicelli noodles according to directions. Drain and rinse with cold water when the noodles are al dente.

Make the lime vinaigrette by combining 2 tablespoons of fish sauce, 6 tablespoons of coconut soda, 2 tablespoons of sugar, 1/2 tablespoon of fresh lime juice and a few slices of Thai chili (optional).

Heat a grill pan on high with some oil. Once the pan is hot, grill each side of the beef until it is cooked to your preference. This only takes only a few minutes as the beef is thinly sliced.

Add a handful of noodles, lettuce, carrots, cucumbers and mints to a bowl. Top the noodles with a few slices of grilled beef and garnish with some diced green onions. Pour a few spoons of the lime vinaigrette over the noodles and mix the ingredients together before eating.

Check out our lemongrass marinade for the traditional poultry marinade.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang