Beef Tenderloin Noodle Bowl

Minimal cooking & maximum freshness 

I fell in love with Vietnamese flavours and incredibly fragrant produce on a recent trip to Ho Chi Minh. Here's my take on their classic noodle bowl.

INGREDIENTS

Beef Tenderloin

  • 400g Eye fillet steak
  • 2 garlic cloves
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar / honey

Dipping Sauce

  • 2 garlic cloves (finely chopped) 
    • 1 birdseye chilli (finely chopped)
    • 1/4 cup fish sauce
    • 4 tbsp rice vinegar / apple cider vinegar
    • 2 tbsp brown sugar / honey
    • 3 tbsp lime juice
    • 1/2 cup water

    Noodle Bowl & Garnish

    • 200g vermicelli noodles (cooked)
    • Carrots (julienned)
    • Cucumbers (julienned)
    • Starfruit (julienned)
    • Tofu (sliced)
    • Bean sprouts
    • Handful of coriander, cilantro & mint
    • Chilli (sliced)
    • Lime wedges


    PREPARATION

    • Marinate meat and set aside for at least 1 hour.
    • Combine the dipping sauce ingredients and set aside.
    • Cook the vermicelli noodles and set aside. Make sure to rinse the noodles under cold water to prevent them from sticking.
    • Heat a fry pan over medium to high heat and place 2 Tablespoons of cooking oil on the pan. Place the tenderloin on the pan, shaking off the excess marinade beforehand.
    • Cook the tenderloin for 2 min on each side and then set aside to rest.
    • Prepare the bowls by placing noodles in a bowl and topping it with all the vegetables and garnishes.
    • Slice the beef tenderloin and top the bowl with it.
    • Serve the prepared bowls with the dipping sauce and lime wedge.

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