Steak & Vietnamese noodle salad

18 min all in — 10 min prep, 3 min cook, 5 min rest. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

A bit of work.

Mild.

This recipe is labelled for Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Gluten-free, Dairy-free, Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Frying pan, Mixing bowl.

This recipe does not list salt as its own ingredient. Saltiness comes from Fish sauce — ½ tbsp. Taste at the end rather than adding a number we did not write.

2 tsp of Sugar.

1 tsp of Vinegar.

½ tbsp of Fish sauce.

beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. lime → lemon. Works in most savoury cooking. Desserts may notice. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. fish-sauce (soy sauce + lime) → soy sauce + lime. Salty and bright, not funky. A mashed anchovy is closer if fish is acceptable.

Times on this listing were inferred from the imported method, not kitchen-tested.

This method is not written for an air fryer. The core technique on the page still applies.