Vietnamese Beef Vermicelli Bowl

Welcome to Foodie Friday, so I’ll be linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl–for this week’s theme of…Snacks or Pie (in honor of National Snack Food and National American Pies Month)! This Vietnamese Beef Vermicelli Bowl can be eaten for pretty much any meal of the day, so I’m gonna count it as a snack (#dontjudgeme).

Here’s a sneak peek!

Since our last coffee date, I’ve gotten a couple on-site interviews scheduled thus far, so I have a good amount of traveling up ahead for me! Please send good thoughts/prayers my way for 3/15 and 3/20 if you happen to remember! :]

Despite how up-in-the-air things have been lately and the stress of scheduling cross-country interviews during my interviews, I like to think things are gonna work out the way they’re meant to. :] I’ve been so, so incredibly blessed to have the people in my life that I have right now–I wouldn’t have half the amazing opportunities and experiences I’ve had without em’. <3

In the meantime, as I promised, I’m finally sharing the recipe for these awesome bowls of goodness!

This is what the nuoc cham (sauce) looks like!

Vietnamese Beef Vermicelli Bowl

Print Recipe

Vietnamese Beef Vermicelli Bowl

Have you ever wanted to learn how to make those vermicelli bowls that you can order at restaurants? You can now with this recipe!

Prep Time30 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Vietnamese

Servings: 6 servings

Calories: 691kcal

Ingredients

• 2 lb beef sirloin thinly sliced
• 2 onions sliced
• 2 packages of thin vermicelli noodles prepared per package directions
• 1 large carrot cut into matchsticks
• 1 large cucumber cut into matchsticks
• 5 cups shredded lettuce
• 1 handful mint leaves torn
• 1 large handful of cilantro
• 1/4 cup crispy shallots
• 1/4 cup peanuts roasted

Beef Marinade

• 2 cloves garlic minced
• 2 tbsp sesame oil
• freshly ground black pepper
• sea salt
• 3-4 tbsp oyster sauce

Nuoc Cham [Sauce]

• 2 cloves garlic minced
• juice of 2 limes
• 1/4 cup fish sauce
• 1/4 cup rice wine vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1 Thai chili thinly sliced
• carrots thinly sliced

Instructions

• Combine beef with garlic, sesame oil, salt, pepper and oyster sauce and set aside for at least 30 minutes.
• Follow package instructions to cook vermicelli noodles, then strain in a colander, rinse under cold water, and set aside at room temperature.
• (Sauce) Stir the sugar and water together to melt the sugar, then add in the garlic, lime juice, fish sauce, rice wine vinegar, chili and carrots.
• Heat sesame oil in a large skillet and stir-fry the onions til translucent, then stir-fry beef in batches until browned + cooked through.
• Divide the vermicelli noodles into each bowl and top with cucumbers, carrots, and lettuce.
• Add the cooked beef to each bowl and top with cilantro, mint, toasted peanuts and crispy shallots.
• Drizzle with the nuoc cham sauce and serve!

We made these early last month at the end of my last block of inpatient medicine ever (minus a couple extra call days) and I was trying to convince my intern to come over so we could all enjoy together.

…Does this make me a bad senior? :P

Inlinkz Link Party

• Have you ever had a vermicelli bowl from a Vietnamese restaurant?
• What’s been going on in your life? I have dance showcases coming up for both aerial silks and salsa, and I recently finished a gig with my dance group over the weekend! (I’ll talk more about those at the next coffee date! :P)
• Has anyone seen Captain Marvel yet? I watched it last night and it was awesome! <3