Rice Noodle Buddha Bowl with Vietnamese dressing
Make a fresh Buddha bowl based on a Vietnamese rice noodle salad, complete with lime juice-fish sauce dressing and lemongrass beef. Just as good with tofu or shrimp! Store extra sauce in the fridge for up to 5 days.
For the BASE
- 1 12-ounce package rice vermicelli noodles or grain of choice
- 1 teaspoon cooking oil optional
For the VEGGIES
- 1 head Bibb lettuce, torn into large pieces
- 4-6 cups matchstick-cut carrots, cucumber, or jicama, shredded red cabbage, cilantro, mint, or Thai basil leaves
For the PROTEIN
- 1 (4-inch piece) lemongrass, pounded, peeled can also grind in food processor
- 1 small shallot
- 1 clove garlic
- 1/2 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
- 12 ounces flank steak, cut into strips
- 1 tablespoon cooking oil
For the SAUCE
- 1/4 cup lime juice freshly squeezed
- 3 1/2 tablespoons fish sauce
- 2 tablespoons sugar
- 2 clove garlic minced
- 1 each Thai bird chilies, sliced optional
- 1/2 cup warm water as needed
For the CRUNCH
- 1/4 cup fried shallots or crushed peanuts
Prepare the noodles:
Bring a pot of water to boil over high heat. Place vermicelli noodles in the boiling water an remove from heat. Let sit until softened, 4 to 5 minutes. Drain using a colander and rinse under cold water. Drain away excess water, tossing noodles with oil if they stick together.
Marinate the beef:
Puree lemongrass, shallot, garlic, fish sauce, and sugar in a food processor. Place in a medium bowl or resealable bag; add steak and toss to coat. Let marinate at least 30 minutes, up to a day.
Heat cooking oil in a pan over medium-high heat. Remove steak from marinade and sear in the hot pan, without stirring, until no longer pink, 3 to 4 minutes per side.
Sodium: 1582mgCalcium: 84mgVitamin C: 15mgVitamin A: 22733IUSugar: 15gFiber: 4gPotassium: 881mgCholesterol: 51mgCalories: 282kcalSaturated Fat: 3gFat: 11gProtein: 21gCarbohydrates: 26gIron: 2mg