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!
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Servings: 6 servings
Calories: 324kcal
Ingredients
- 8 oz rice noodles
Broth/Dressing:
- 6 tablespoon white vinegar
- 4 tablespoon fish sauce
- 1 ½ tablespoon palm sugar
- 1 tablespoon tamarind paste
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
- 1 lb sirloin sliced
- 1 teaspoon Kosher salt
- ¼ teaspoon ginger ground
- ¼ teaspoon pepper cracked
- ⅛ teaspoon five spice powder
- ½ teaspoon garlic powder
- 1 lime juiced
Topppings
- 2 tablespoon peanuts chopped
- 2 limes cut into wedges
- 4 shallots thinly sliced and quickly fried
- 2 Thai red chilies thinly sliced-optional
Instructions
Noodles
- Cook noodles according to package instructions. Run under cold water and set aside.
To cook the meat
- 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.
- 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.
- While the meat is resting assemble your greens. Mix lettuce, cilantro, Thai basil, and mint, in a bowl.
- Blanch the bean sprouts, and when completely cool, add to the greens mixture.
Dressing/Broth
- 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
- Add 2 tablespoon 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
- 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
Calories: 324kcal | Carbohydrates: 47g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 1471mg | Potassium: 624mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4765IU | Vitamin C: 40.3mg | Calcium: 85mg | Iron: 3.1mg
