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You will love this cool salad with authentic Vietnamese flavors! Vietnamese Beef Noodle Salad (Phở Trộn) is a delicious recipe for noodle salad for the hot summers in Hanoi or anywhere when you need a cool dish for lunch or dinner. This has some of the best Vietnamese contrast of flavors: salty, tangy, sweet, butter and some hot chillies for some heat too! Try some Pho Tron! | ethnicspoon.com
5 from 19 votes

Vietnamese Beef Noodle Salad: Pho Tron

 A perfect meal for any weeknight, or Sunday dinner. The bright flavors of authentic Vietnamese food shine through in this easy to make dish.  This has some of the best Vietnamese contrasts of flavors: salty, sour, sweet, bitter and some hot chillies for some heat too!

Course Main dish
Cuisine Vietnamese
Keyword Hanoi recipe, hot weather food, noodle salad, pasta salad
Prep Time 15 minutes
Cook Time 15 minutes
Marinate tine 2 hours
Total Time 2 hours 30 minutes
Servings: Change to adjust-> 6 servings
Calories 324 kcal


  • 8 oz rice noodles


Salad Greens:

  • 1 head green leaf lettuce
  • ¼ cup cilantro chopped
  • 12 leaves Thai basil chopped
  • 10 mint leaves chopped
  • 2 oz bean sprouts blanched

Meat Marinade


  • 2 Tbsp peanuts chopped
  • 2 limes cut into wedges
  • 4 shallots thinly sliced and quickly fried
  • 2 Thai red chilies thinly sliced-optional



  1. Cook noodles according to package instructions. Run under cold water and set aside.

To cook the meat

  1. Slice the beef into very thin pieces. Combine in a pitcher the salt, ginger, pepper, five spice powder, lime juice and garlic powder. Place the meat slices in a zip top bag and pour in the marinade. Purge the air then seal the bag and be sure all the meat is coated. Squeeze the meat around the bag a bit to cover in the marinade. Place in the refrigerator for about two hours.


  2. Heat oil on medium. Add the beef and cook about 1-2 minutes on each side until brown and cripy on the edges. Set the beef aside and allow to cool before serving.

  3. While the meat is resting assemble your greens. Mix lettuce, cilantro, Thai basil, and mint,  in a bowl. 

  4. Blanch the bean sprouts, and when completely cool, add to the greens mixture.


  1. In a small bowl whisk together the vinegar and the fish sauce. Add in the sugar, and stir well. The flavor should be more along the lines of sweet and sour.

Crisping Shallots

  1. Add 2 Tbsp of vegetable oil to a skillet on medium heat and place the shallot slices. Fry until crispy and brown. Remove and dry on a paper towel.

To assemble

  1. Portion equal amounts of each item on a plate/bowl. Top with peanuts, crispy shallots and slices of Thai chilies  if desired. Serve with rice noodles on the side.

Nutrition Facts
Vietnamese Beef Noodle Salad: Pho Tron
Amount Per Serving
Calories 324 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 46mg15%
Sodium 1471mg64%
Potassium 624mg18%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 7g8%
Protein 21g42%
Vitamin A 4765IU95%
Vitamin C 40.3mg49%
Calcium 85mg9%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.