Vietnamese Beef Noodle Salad

08 February 2012

by Amanda Gooch


  • 1 Package Rice Stick Noodles (cooked according to package directions)
  • 1 ½ cups Pho inspired sauce (recipe follows)
  • 1 lb. Five Spice Beef, cooked and sliced (recipe follows)
  • 1 cup pickled vegetables (recipe follows)
  • 2 cups sautéed vegetables (recipe follows)
  • 1/4 cups roughly chopped cilantro
  • 2 stems green onion sliced thinly on a bias

Pho Style Broth

(begin 2-3 hours before serving)

  • 1 lb. beef bones
  • 1 large carrot
  • ½ yellow onion
  • 1 inch piece ginger root
  • 3-4 pieces dried licorice root
  • 2-3 pieces star anise
  • 1 cinnamon stick
  • 4-5 stems cilantro
  • 1 dime size chunk rock sugar
  • 2 Tablespoons Fish sauce
  • Juice of 1 lime
  • 1 teaspoon chili sauce
  • 1 Tablespoon corn starch

Preheat oven to 450 degrees. Place beef bones in a stock pot with enough water to cover and bring to a boil. Meanwhile, roughly chop carrot & onion and place on baking sheet with ginger root, licorice root, anise, and cinnamon stick; roast in oven until vegetables are slightly brown and aromatics are fragrant. Once the beef bones have come to boil, drain the water and place the bones back in clean pot with roasted vegetables and the cilantro; cover with enough water to just cover bones and simmer for 2-3 hours. Drain the stock and place back in pot and add fish sauce, lime juice, rock sugar and chili sauce; bring back to a simmer. Place corn starch in a bowl and add ½ cup broth to dissolve cornstarch, add cornstarch slurry to thicken broth, whisking to ensure lump free. Lightly simmer while preparing remaining ingredients.

Pickled Vegetables

(1 hour before)

  • ½ cup shredded carrots
  • ½ purple onion sliced very thinly
  • ¼ white vinegar
  • ½ teaspoon salt
  • ½ teaspoon honey
  • Place carrots and onions in a bowl and add vinegar, honey and salt. Toss to coat and well incorporate, cover and set aside. Can be refrigerated for 2-3 days.
  • 5 spice Beef (20 minutes before serving)
  • 1 lb. Beef Tenderloin
  • 1 Tablespoon Chinese Five Spice Powder
  • 1 Tablespoon Sweet Soy Sauce
  • Salt\Pepper
  • Olive Oil

Preheat oven to 450 degrees. Heat a large skillet over medium high heat with olive oil, season beef with salt and pepper. Place beef in hot skillet and cook until browned on each side (2-3 minutes per side). Remove from skillet and coat the tenderloin with 5 spice powder and sweet soy sauce. Place in oven safe pan and cook to medium rare (135 degrees) or about 10-12 minutes. Let meat rest for 5 minutes prior to slicing very thinly.

Sautéed Vegetables (10 minutes before)

  • 1 clove garlic, minced
  • ½ pound bean sprouts
  • 1 celery stalk sliced thinly on a bias
  • Olive oil

Heat pan over medium heat, add oil and garlic and cook until lightly fragrant. Add bean sprouts and celery and lightly sauté. Remove from heat and set aside.

To assemble, arrange Sautéed Vegetables on a platter. Toss cooked noodles with broth and pickled vegetables, place on top of sautéed vegetables on the platter. Arrange beef slices on top of salad and garnish with chopped green onion and cilantro.