Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing, gluten-free
This easy and quick-to-make gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing features rice noodles, fresh crunchy vegetables, aromatic herbs, and juicy tender beef steak. The Nuoc Cham dressing is a combination of salty and sweet with a touch of spice. It's the perfect light meal, an easy meal prep idea, or as part of a dinner party menu. Let's begin!
What is Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing
Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing uses thin rice noodles, raw salad ingredients, and a traditional Vietnamese dressing to create a fresh, light, and flavourful noodle salad. No cooking is required for the salad, other than searing the tender and flavour-packed steak for a few minutes. A Nuoc Cham sauce is made and this is a thin sauce that combines the 4 human tastes, including sweet, salty, sour, and spicy.
It. Is. DELICIOUS.
Watch How to Make It
How do you make Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing
These are the steps taken to cook the vermicelli noodles, and steak, and prepare the dressing. First, make sure you have all your ingredients prepared and in front of you.
1. Prepare the Steak: Begin by combining the beef marinade ingredients, then add the steaks whole and allow to marinate for 15 minutes.
2. Soak the Noodles: While the steak is marinating, soak the noodles in boiling water for 5 or so minutes (according to packet instructions), rinse under cold water, drain, and set aside.
3. Begin slicing the Salad Vegetables: slice the cucumber, onion, and carrot and rinse the bean sprouts.
4. Cook, Rest, and Slice the Steak: Grill in a pan or fry over high heat the steak until seared on both sides. Allow to rest and then thinly slice.
5. Nuoc Cham: Combine the dressing ingredients.
6. Bring it together: Serve on a wide platter or in individual bowls. First place the noodles, and top with the steak, salad vegetables, herbs, and nuoc cham dressing.
Helpful Tips
Can I use Chicken, Pork, or Lamb instead of Beef?
Yes, the Nuoc Cham Dressing pairs well with chicken, pork or lamb and therefore can be swapped. Please be aware that the cooking time will vary.
What other Noodles can I use for this recipe?
Vermicelli Rice Noodles suit this recipe best, however, a thicker rice noodle would also work well. We sometimes use these Pad Thai Rice Noodles
Can I cook the ingredients the day before?
This recipe is a perfect meal prep recipe and therefore can be made in advance. I would only suggest dressing the salad just before serving and therefore keeping the nuoc cham dressing in a separate container.
Meal Prep
It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it.
Storing and Meal Prep
I always make a double batch of this gluten-free Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing as it makes a great meal prep option.
Add any leftovers to an air-tight container and keep it all week, OR
Place lunch-size servings into air-tight containers and heat in the microwave.
Other Salad Recipes
Mediterranean Vegetables with Black Eyed Beans
Crispy Noodle Salad with Quinoa
Greek Potato Salad with Purslane
Vermicelli Noodle Salad with Steak and Nuoc Cham Dressing
Serves 4
Prep 20 minutes
Cook 10 minutes
INGREDIENTS
Beef:
2 x 200g Beef Rump Medallion Steak
2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free
1 tablespoon Chang’s Fish Sauce* gluten-free
1 tablespoon Chang’s Sesame Oil*
1 tablespoon rice vinegar
Sea salt and pepper
Cooking oil
Chang’s Nuoc Cham Sauce:
1 long red chilli, deseeded and finely sliced
2 cloves garlic, minced
2 tablespoons white caster sugar
2 tablespoons Chang’s Fish Sauce* gluten-free
2 tablespoons Chang’s Tamari Light Soy Sauce* gluten-free
3 tablespoons freshly squeezed lime juice
¼ cup water
Salad:
1 packet of Chang’s Rice Vermicelli Noodles, cooked and drained according to packet instructions
1 red onion, thinly sliced
1 Lebanese cucumber, thinly sliced
1 large carrot, sliced into sticks / julienned
2 cups bean sprouts
1 cup Mint and Thai basil leaves
INSTRUCTIONS
1. Combine in a bowl Chang’s Tamari Soy Sauce, Fish Sauce, Sesame Oil, and a pinch of salt and pepper. Place the steaks into the bowl and marinate for 15 minutes at room temperature.
2. In the meantime, prepare the salad ingredients and rice vermicelli noodles and set aside.
3. Next add to a bowl the ingredients for Chang’s Nuoc Cham Sauce and combine well.
4. By this time, the steak is ready. Heat in a frying pan or grilled skillet with 2 tablespoons of cooking oil. Once hot, place the beef into the pan and cook for 4 minutes per side over medium-high heat. Once cooked, remove from stove and set aside to rest for 5 minutes before thinly slicing.
5. Bring it all together. Begin by adding the noodles to a large serving platter, or divide between 4 dinner bowls. Arrange the cucumber, carrot, onion, and bean sprouts on top of the noodles, and then add the steak and herbs.
6. Drizzle over the top Chang’s Nuoc Cham Sauce. Serve.
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* Chang's Asian Food is a third-generation Australian-owned family business with a large range of gluten-free noodles and sauces. The combination of being Australian-owned and coeliac-safe makes me highly recommend this company for Asian cooking in Australia. This is not a sponsored ad.
Recipe and Photography Margaret Pahos for @CreateCookShare
