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Though they look alike and have similar uses, vermicelli noodles (which are made with rice flour) are not the same as cellophane noodles (which are made from mung bean starch).


Credit: Kate Mathis

Recipe Summary

40 mins
40 mins

This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • In a large bowl, mix beef with oyster sauce, 1 tsp. fish sauce, 1 tsp. sugar, and two-thirds of the garlic. Marinate at least 10 minutes.

  • Make the nuoc cham: In a medium bowl, combine 1/2 cup water, rice vinegar, and chiles with the remaining fish sauce, sugar, and garlic. Stir until sugar is dissolved.

  • Cook vermicelli according to package directions. Rinse in cold water and drain, then divide among 4 large bowls.

  • Heat the oil in a large nonstick skillet over medium-high heat. Add half of the beef in a single layer. Cook without stirring until browned, about 3 minutes; flip and cook 1 minute more. Transfer to a plate and repeat with remaining beef. Top noodle bowls with beef, vegetables, lettuce, herbs, and peanuts. Serve with the sauce on the side for drizzling over the salad.