5 from 1 vote
White bowl with beef noodle salad and chopsticks and limes in background
Vietnamese Beef Noodle Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

This Vietnamese beef noodle salad is packed full of flavour. It's easy to prepare, so colourful and is a delicious meal!

Servings: 4 people
Calories: 583 kcal
Author: Laura
  • 500 grams beef schnitzel, thinly sliced (see recipe note 1)
  • 1/4 cup brown sugar
  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 1 teaspoon chili flakes
  • 1 Tablespoon fresh lemongrass or lemongrass paste (just for marinade - see instructions)
  • 1 Tablespoon grated fresh ginger (just for marinade - see instructions)
  • 1 carrot
  • 1 red pepper
  • 1 cucumber
  • 1/2 cup herbs (mint, thai basil, coriander)
  • 2 Tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
To serve
  • 250 grams rice noodles, cooked according to package directions (I like using the 5mm thick pad thai noodles but vermicelli is fine too)
Make the dressing and marinade the beef
  1. Mix up the brown sugar, lime juice, fish sauce and chili flakes in a small bowl. Split it evenly into 2 small bowls, putting one bowl aside for the salad dressing. 

    Once you've taken what you need for the dressing, add the lemongrass and ginger to the marinade bowl.

    Add the beef to the marinade and toss to coat. This can be done up to 8 hours in advance and left in the fridge, or just leave it marinating on the bench for 15 minutes while you are preparing the salad ingredients.

  1. Thinly slice all salad ingredients and place in a medium sized bowl along with the chopped fresh herbs. Add the rice wine vinegar, sugar and salt and combine. Leave sitting on the bench until ready to serve.

Cook the beef
  1. Heat a tablespoon of olive oil or sesame oil in a large frying pan over a medium-high heat. Pour in the beef and marinade and cook for about 5 minutes until the beef is cooked through and the marinade has been soaked up by the beef.

Assemble the salad
  1. Add the noodles to a large bowl or serving platter and either stir through the vegetables and herbs or arrange them on the side. Top with the beef and serve!

Recipe Notes
  1. I use beef schnitzel sliced into thin pieces because that's what we have in the freezer. You can use stir fry beef or rump steak sliced thinly if you prefer.
Nutrition Facts
Vietnamese Beef Noodle Salad
Amount Per Serving
Calories 583 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 76mg25%
Sodium 1633mg71%
Potassium 672mg19%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 18g20%
Protein 29g58%
Vitamin A 3860IU77%
Vitamin C 46.4mg56%
Calcium 58mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.