• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Day in the Kitchen
  • RECIPES
  • ABOUT
  • CONTACT
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Beef » Savory Vietnamese Beef Vermicelli

    Savory Vietnamese Beef Vermicelli

    Published: Jun 18, 2018 · Modified: Aug 4, 2020 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    This Vietnamese beef vermicelli dish takes a bit of time and coordination, but you will be rewarded for your efforts once you taste it! This dish is fresh, savory, and full of flavor...one of our favorite dishes in our house.

    A round white dish containing Savory Vietnamese Beef Vermicelli

    Presenting my first Vietnamese recipe on the blog!

    Cue the trumpets!!! 🙂

    I love Vietnamese food. LOVE. IT.

    I think it is one of the most delicious cuisines out there, and I am so so excited to share this beef vermicelli dish as the first Vietnamese recipe on A Day In the Kitchen!

    Close-up of Savory Vietnamese Beef Vermicelli in a black bowl

    Vietnamese food is one of my all-time favorite cuisines and judging by all the requests I’ve received to develop Vietnamese recipes, I take it I’m not the only fan!

    This Vietnamese beef vermicelli was inspired by a trip to Hoi An where my family and I attended a cooking class and made a similar dish. In fact, you can read all about our trip in A Day Out In Hoi An and see what I'm talking about!

    An Asian woman holding a white round plate containing beef, white rice noodles, lettuce, carrots, and cucumber

    Thuan Tinh Cooking Tour class, with the southern-style beef vermicelli dish that inspired my recipe!

    It seems like quite the complicated dish, and granted, it takes a bit of organization to bring everything together. Vietnamese dishes aren’t exactly known for being boring or for having few ingredients.

    But the result of all the effort put into it is SO worth it!

    A white dish containing Savory Vietnamese Beef Vermicelli containing white rice noodles, vegetables, garlic and shallots

    How can you go wrong with tender beef, fresh and crisp cucumber and carrots, fried shallots and garlic, chopped peanuts, all on a bed of rice vermicelli noodles and drizzled with a flavorful sauce?

    It is a delicious blend of textures and flavors and fresh ingredients that are characteristic of Vietnamese dishes we love, and I'm thrilled to share this recipe that is reminiscent of our trip to Hoi An. I make this dish frequently in our house and love that I can bring these Vietnamese flavors to the table! I hope you enjoy this dish as much as we do!

    ~ Lisa.

    Savory Vietnamese Beef Vermicelli

    A fresh and savory Vietnamese one-dish noodle meal that is satisfying and flavorful!
    4 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Vietnamese
    Keyword: beef vermicelli
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Makes: 4
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • ½ lb. (225g) dry rice vermicelli noodles
    • 1 lb. (454g) thin sliced beef (I use hot pot beef)
    • 4 cups finely chopped leaf lettuce

    Fried Shallots and Garlic:

    • 3 shallots thinly sliced
    • 2 garlic cloves thinly sliced
    • 3 tbs light olive oil

    Sauce:

    • ¾ cup beef broth
    • 3 tbs soy sauce (tamari for gluten-free)
    • 2 teaspoon fish sauce
    • 1 tbs honey
    • 1 teaspoon tapioca starch (cornstarch will work, too)
    • ½ teaspoon black pepper

    Garnishings (optional):

    • Carrots julienned
    • Cucumber thinly sliced or julienned
    • Bean sprouts

    Toppings (optional):

    • Mint leaves
    • Cilantro
    • Chopped green onion
    • Chopped peanuts
    • Chopped fresh chili peppers

    Instructions

    Fried Shallots and Garlic:

    • In skillet over medium-high, heat the 3 tbs of light olive oil.
    • Add thinly sliced shallots and garlic and cook for about 1 minute.
    • Turn heat down to medium and continue to cook shallots and garlic, stirring frequently so that they do not burn.
    • Cook until the shallots and garlic become a light golden color, about 8 minutes. Watch them carefully.
    • Remove shallots and garlic from pan with a slotted spoon and let drain and cool on a paper towel. Set aside until ready to use. (Shallots and garlic will crisp up as they cool.)
    • Reserve the shallot and garlic flavored oil in the skillet.

    Noodles and Beef:

    • Arrange chopped lettuce with any other garnishings in bowls or plates; set aside.
    • Combine all sauce ingredients in a bowl or measuring cup and mix well. Set aside.
    • Cook vermicelli noodles according to package directions.
    • Rinse under cool water and drain well.
    • Divide evenly among bowls/dishes, placing a mound of noodles on top of the chopped lettuce.
    • In the same skillet you used for the shallots and garlic, heat the reserved oil over medium-high heat.
    • Add the thinly sliced beef and cook until nicely browned.
    • Divide cooked beef to each dish, topping the vermicelli noodles.
    • Add any garnishes to each bowl, as desired.
    • Stir sauce ingredients once more before adding to hot skillet, scraping any bits from the pan and incorporating into the sauce.
    • Spoon the sauce over the beef and vermicelli noodles.
    • Top with fried garlic and shallots, chopped peanuts, and green onions, if desired.
    • Serve immediately.

    Notes

    • The rice vermicelli noodles I use are about the diameter of a spaghetti noodle. They are not the angle hair ones as I find the slightly thicker noodles give a better chew and substance to the dish.
      That being said, the thinner rice vermicelli noodles work just as well.
    • Prepping all the fresh ingredients ahead of time will help tremendously in putting this dish together. Do all your fresh vegetable washing and slicing and then put them aside until ready.
    • Getting the shallots and garlic crisp, but not burned requires slow frying, so be patient and watch carefully.
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!


    You might also like:

    Close up of a bowl of japchae
    Korean Sweet Potato Noodles (Japchae)
    Pepper Beef Rice Skillet
    Pepper Beef Rice Skillet
    Mom's BBQ Pork Chow Mein



    « Easy Amazing Gluten-Free Pizza Crust
    Quick And Easy Gluten-Free Buns »

    Reader Interactions

    Comments

    1. Gabby

      June 21, 2018 at 8:21 pm

      4 stars
      Awesome post! I love taking cooking classes when I travel! The ones I did in Valencia and Bangkok have been my favourite so far, and now I neeeed to go to Vietnam!

      Reply
      • Lisa

        June 22, 2018 at 6:42 am

        I have been to Vietnam twice and did cooking classes both times with two different companies. Loved both classes and thoroughly enjoyed the food!

        Reply
    2. Kristen

      June 20, 2018 at 10:01 pm

      Yes to this 100%. I could eat this any day!

      Reply
      • Lisa

        June 21, 2018 at 8:51 pm

        Thanks, Kristen! Us, too!!

        Reply
    3. Nicoletta @sugarlovespices

      June 20, 2018 at 1:57 am

      Both me and my husband love Vietnamese cuisine, I am pescetarian though, so this is a dish he would love! He also loves to make Vietnamese food and I know it is not at all boring or lacking ingredients and flavor! This is a great dish, that you made!

      Reply
      • Lisa

        June 20, 2018 at 10:02 am

        Thanks, Nicoletta!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube

    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

    Read more...


    Quote for the Day

    "Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors -- it's how you combine them that sets you apart." ~ Wolfgang Puck.


    Never Miss A Recipe!


    Reader Favorites

    • How To Peel and Cut A Mango
    • How To Cook Eggs In A Rice Cooker
    • Easy Homemade Sandwich Deli Meat
    • Japanese Butadon Pork Bowls
    • Yummy Cuppa English Tea Latte
    • Rice Cooker Chinese Sticky Rice
    • Easy Iced Milk Tea
    • Korean Kalbi Short Ribs

    Latest and Greatest

    • Rice Crust Pizza
    • Crazy-Good Gluten-Free Banana Bread
    • Asian Chicken Salad
    • Chunky Pickled Daikon and Cucumber

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Contact Us

    Related

    • A Day Out
    • A Day in the Life

    Never Miss A Recipe!

    A Day in the Kitchen participates in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. If you purchase any item from Amazon by clicking to their site via the affiliate link, it will cost the same to you, but I will receive a small commission.

    Copyright © 2021 A Day in the Kitchen.

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok