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Rice Noodle Buddha Bowl with Vietnamese Dressing Recipe

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.
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Main Course
Cuisine Asian, Vietnamese
Servings 4
Calories 282 kcal


For the BASE

  • 1 12-ounce package rice vermicelli noodles or grain of choice
  • 1 teaspoon cooking oil optional


  • 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


  • 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.

For the dressing:

  • Mix dressing ingredients together. Let chill until ready to use.

Assembling the bowls:

  • Divide rice noodles between serving bowls. Top with 2 handfuls of veggies, flank steak, and beef. Drizzle peanut sauce over ingredients and top with fried shallots.


Calories: 282kcalCarbohydrates: 26gProtein: 21gFat: 11gSaturated Fat: 3gCholesterol: 51mgSodium: 1582mgPotassium: 881mgFiber: 4gSugar: 15gVitamin A: 22733IUVitamin C: 15mgCalcium: 84mgIron: 2mg
Keyword buddabowl, buddha bowl, noodle salad, rice noodle bowl, vermicelli noodle bowl
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