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Steak Vermicelli Bowl

Steak Vermicelli Bowl

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Course: Appetizer, Salad, Side Dish
Cuisine: Asian
Servings: 4



  • 4 Cups boiled rice noodle seasoned with sesame oil, salt, pepper and garlic chips
  • 2 Cups lettuce sliced
  • 1 Cup cucumber sliced
  • 1 Cup carrots and daikon bean sprouts pickled
  • 1 Cup bean sprouts
  • ½ Cup cilantro leaves
  • ½ Cup green onions thinly sliced
  • ½ Cup Jalapeño thinly sliced
  • ½ Cup roasted peanuts crushed

Melinda's Nuoc Cham Dressing

  • ¼ Cup sugar
  • 1 Cup hot water
  • ½ Cup lime juice
  • ½ Cup fish sauce
  • 2 Tbsp garlic
  • 1 Tbsp ginger
  • ¼ Cup Melinda’s Red Savina Hot Sauce

Skewered Grilled Steak

  • 1.5 Lb steak cubed 1"
  • ¼ Cup soy sauce
  • 1 Tbsp Garlic Powder
  • 1 Tbsp brown sugar
  • 1 Tbsp black pepper ground


  • For each bowl, divide the salad ingredients evenly among them.
  • In a separate bowl, add the sugar and hot water and stir until the sugar is dissolved.
  • Add the remaining dressing ingredients and set aside until ready to serve.
  • Season the steak with soy, garlic powder, sugar, black pepper and skewer.
  • Heat cast iron skillet to medium high heat until pan starts smoking.
  • Grill meat on all sides. 1 minute per side.
  • Remove and place one stick per salad and drizzle with dressing.


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