Vietnamese Beef Noodle Bowl

Occasionally my half Asian side demands some childhood favorites, my knowledge of Vietnamese food is mostly only eating it, and prepping the side items.

Angela Nguyen’s Maggi steak available here or in her banh mi cookbook

We just ran out of our usual seasoning sauce, so I bought a small bottle of Magi, which we used to eat when we were younger, once of these days I’ll have to do a side by side taste test.

  • 2 lbs boneless ribeye steaks, about an inch thick
  • 4 minced garlic cloves
  • coarsely ground pepper
  • 1 1/2 tbps of Magi sauce (used Magi)
  • 1 1/2 tbps of vegetable oil
  • kosher salt
  1. Combine garlic, ground pepper, seasoning sauce, vegetable oil, and salt in a plate or bag. This will be the marinade for the steak.
  2. Cut off excess fat on the steak, pat the steak dry and salt and pepper.
  3. Heat up a cast iron pan on medium high, sear the steaks for 6 minutes on the first side. Lower the heat to medium and sear the steak 6 minutes on the second side.


Nước chấm

This can be made a bit in advance, it’s good with vermicelli, fried rolls, rice, pretty much anything.

(by spoon, I mean grandma style, measuring with your soup spoon)

  • 1/2- 1 lime, juice and some pulp
  • 5-6 spoons  of sugar
  • 10-12 spoons spoons of hot water
  • 2 spoons of fish sauce
  • 1 tea spoon of sambal oelek (should be chili garlic sauce)
  • 1 shredded carrot
  1. Mix the lime juice, sugar and hot water together, mix until the sugar has all dissolved.
  2. Add the fish sauce, at this point you should taste test and make tweaks based on your preference.
  3. Add the sambal oelek or garlic sauce, this is also based on your preference.
  4. The final step is to add the shredded carrot, let the sauce sit for at least 10 minutes before serving.


Pickled daikon and carrots (Do Chua)

  • 2-3 carrots
  • 1 lb Korean Daikon (they didn’t have the usual daikon we buy)
  • 1 tsp salt
  • 2 tsp sugar

Pickling liquid

  • 1/2 cup of sugar
  • 1 1/2 white vinegar
  • 1 cup hot water
  1. Shred the carrots and daikon, we shredded on the smaller julienne setting, if you are using it for banh mi you should shred them larger as they keep more of their crunch.
  2. In a colander over the sink or a bowl, sprinkle the sugar and salt over the vegetables, stir them around a bit and let drain
  3. In the meantime make the pickling liquid, mix the sugar, white vinegar and hot water.
  4. Rinse the vegetable, pack a few glass jars with the vegetables and pour the hot liquid to cover.
  5. The vegetables will be ready after bringing for an hour, you can keep these in the fridge for a month.



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