This lemongrass beef vermicelli salad is packed with flavour and texture. Tender and quickly grilled beef rump is marinated in lemongrass, fish sauce, soy sauce, chilli flakes, and a splash of white wine vinegar. The lemongrass steak is then served over soft vermicelli noodles with crisp cucumbers, crunchy carrots, and fresh spring onion with the same Vietnamese style lemongrass salad dressing to make a cold vermicelli noodle salad.
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Why you'll love this recipe
Cold. This lemongrass beef vermicelli salad is light, refreshing, and ideal for hot days when you want a satisfying yet cool meal like a Macaroni Pasta Salad or a Turkey Couscous Salad.
Noodles. With soft vermicelli noodles as the base, this dish perfect for fans of Satay Beef Noodles and Teriyaki Beef Noodles.
Quick. Ready in under 30 minutes, this recipe is perfect for busy weeknights like a Beef Pad See Ew.
Lemongrass Marinade Ingredients
Lemongrass. Adds a fresh, citrusy flavor that defines this Vietnamese beef noodle salad. You can get fresh lemongrass and grate it as you would ginger, or you can use an already minced variety.
As lemongrass can be hard to find except for speciality stores, I typically used the minced version.
Soy sauce. Provides a rich, salty base for the marinade and pairs well with the beef; tamari or coconut aminos are great gluten-free alternatives.
Fish sauce. Adds a classic umami depth to the dish.
Chilli flakes. Brings heat and spice to balance the sweet and tangy flavours—adjust the amount or use fresh chili for more kick.
White wine vinegar. Brightens the salad with a tangy note.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Beef Noodle Salad Ingredients
Vermicelli noodles. These noodles are really thin and work well for a meal prep or make-ahead salad as they don't continue to absorb huge amounts of liquid.
Carrots. Adds crunch, sweetness, and colour to the salad—swap with radishes or bell peppers for variety.
Cucumbers. Refreshing and crisp, they balance the bold flavours of the lemongrass steak.
Spring onion. Provide a mild onion flavour and freshness, but chives or thinly sliced red onions can be substituted if preferred.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make beef noodle salad
Step 1: Sprinkle the beef rump with a little bit of sugar (this helps caramelise the outside) then heat a pan or grill over high heat with sesame oil and sear the beef rump (whole) on either side for 2 minutes until it's browned. Remove and set aside to cool for at least 30 minutes.
Step 2: Mix together the marinade ingredients.
Step 3: Slice cooled beef into thin strips then add to the marinade ingredients. Let sit for at least 30 minutes or in the fridge overnight to absorb the flavours.
Step 4: When ready to serve (or if preparing for a meal prep), cook the vermicelli noodles according to the packet instructions. Rinse under cold water once cooked through to help them keep firm and prevent them sticking.
Step 5: Thinly slice the carrots, cucumbers and spring onions.
Step 6: Layer the noodles in bowls, top with the cooked beef, carrots, cucumbers, and scallions, and drizzle with any remaining marinade - if meal prepping, keep the marinade separate and drizzle just before serving.
Step 7: Toss gently before serving and enjoy this refreshing lemongrass beef vermicelli salad.
Top Tip
Marinate Overnight for Maximum Taste – While 30 minutes works, marinating the beef overnight in the fridge intensifies the lemongrass and soy flavours, making the dish even better.
Keep Noodles Firm and Non-Sticky – Rinsing the cooked vermicelli noodles under cold water immediately after cooking stops them from overcooking and sticking together. Toss them lightly in a bit of sesame oil to prevent clumping if preparing ahead.
Serve Cold or Room Temperature – This salad works perfectly as a cold vermicelli noodle salad, but letting the beef come closer to room temperature before serving enhances its flavour.
Substitutions and variations
Beef rump. You can substitute with sirloin or flank steak for a similar result to the rump.
Vinegar. I use white wine vinegar, but you can substitute with white vinegar, rice vinegar or apple cider vinegar.
Vermicelli noodles. If you cannot find vermicelli noodles, rice noodles or glass noodles are great substitutions. Make sure you follow the directions on the back of the packet.
Meal prep and leftovers
Meal prepping lemongrass beef vermicelli salad is an easy way to save time while enjoying a fresh, flavourful meal throughout the week - especially during the hot summer months when you want a no heat meal prep
Storing
Keep the beef, noodles, and vegetables in separate airtight containers in the fridge for up to 3 days. You could keep it for longer (4-5 days), but the texture will start deteriorating in the noodles.
To prevent the noodles from sticking, toss them in a little sesame oil before storing. Store extra marinade or dressing separately to drizzle over just before eating.
Reheating
The beef can be reheated in a hot pan for 1–2 minutes or microwaved briefly until warmed through. Keep the vegetables and noodles cold for contrast, or bring them to room temperature if preferred.
Freezing
Freeze the cooked beef in an airtight container for up to 2 months. Or you can freeze pre-portioned beef which can be quickly thawed and cooked. Thaw for at least 2 hours or overnight in the fridge before cooking.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! Flank steak, sirloin, or even skirt steak can work well as alternatives to beef rump—just slice them thinly against the grain.
This is typically served as a cold vermicelli noodle salad, but the beef can be added warm for extra contrast.
Yes! Swap the beef for tofu or mushrooms, and replace fish sauce with soy sauce for a vegetarian-friendly version.
Other salad recipes for summer
Or, you can have a browse through my Summer Salads for more delicious eats.
Recipe
Vietnamese Lemongrass Beef Vermicelli Salad
Ingredients
Lemongrass Beef
- 500 g (1.1 lbs) beef rump rest at room temp for 1 hour, see note 1
- 15 g (1 tbsp) white sugar optional but recommended
- 15 ml (1 tbsp) sesame oil
- 30 g (2 tbsp) lemongrass grated or minced, see note 2
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) fish sauce
- 5 g (1 tsp) chilli flakes optional, adjust per preferences
- 15 ml (1 tbsp) white wine vinegar subs note 3
Noodle Salad
- 400 g (14 oz) vermicelli noodles
- 4 (medium) carrots sliced
- 2 (medium) cucumbers sliced
- 80 g (1 cup) spring onions sliced
Instructions
- Sprinkle the beef with a little sugar to help caramelise the outside.
- Heat sesame oil in a pan or grill over high heat and sear the beef for 2 minutes per side until browned.
- Remove and let it cool for at least 30 minutes.
- Mix the marinade ingredients in a bowl.
- Slice the cooled beef into thin strips and add to the marinade.
- Let it sit for at least 30 minutes or refrigerate overnight for more flavour.
- Cook the vermicelli noodles as per packet instructions. Rinse under cold water.
- Thinly slice the carrots, cucumbers, and scallions.
- Add all ingredients to a bowl and drizzle with leftover marinade (keep separate if meal prepping and add before eating). Toss and serve.
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