This Vietnamese-style skirt steak with herb and noodle salad is your ticket to a meal that satisfies every craving. Marinated in a tangy nuoc cham-inspired sauce, this dish strikes the perfect balance of salty, sour, sweet, and spicy.
It’s an easy way to transform your weeknight dinner into a gourmet experience.
Why This Recipe Stands Out
This dinner recipe isn’t just about great flavors—it’s about versatility. The marinade doubles as a dressing for the herb-laden noodle salad, making it the star of the dish.
The combination of juicy, char-grilled skirt steak and the cool, crisp crunch of cucumbers and radishes creates a harmony of textures. Whether you’re cooking for family or hosting a small gathering, this dish brings a vibrant, crowd-pleasing element to the table.
The best part? It’s quick and manageable. With just 25 minutes of prep time (plus marinating), you can pull together a meal that feels indulgent but is surprisingly simple to prepare.
The recipe is adaptable for different dietary needs, ensuring it’s suitable for a variety of tastes.
Key Tips for Perfect Results
- Marinate for Maximum Flavor: The fish sauce, lime, and tangerine juice work together to tenderize the steak while infusing it with bold flavors. If you’re short on time, even 30 minutes of marinating will enhance the dish. For best results, marinate up to 12 hours.
- Cook With Precision: Skirt steak cooks quickly, so keep an eye on it. For medium-rare, aim for 2 to 4 minutes per side. Use a grill or broiler to achieve that beautiful caramelized exterior.
- Customize the Noodles: Any rice noodles work well here, but you can substitute with soba or zucchini noodles for a lower-carb option. Toss them with the reserved marinade just before serving for maximum flavor absorption.
How to Modify for Dietary Preferences
This dinner recipe is already bursting with fresh, wholesome ingredients, but it’s also easily adaptable:
- Gluten-Free: Since rice noodles and fish sauce are naturally gluten-free, this dish works well for those avoiding gluten. Just double-check your brand of fish sauce for hidden additives.
- Vegan Alternative: Swap out the steak for marinated tofu or grilled mushrooms. Replace the fish sauce with soy sauce or tamari, and add a splash of sesame oil for richness.
- Low-Carb: Replace rice noodles with spiralized zucchini or shirataki noodles. These swaps maintain the dish’s fresh and light profile while lowering the carb count.
Pairing Suggestions for a Complete Meal
This dish shines as a standalone dinner, but pairing it with complementary sides can elevate your meal even further. Serve it with:
- A chilled white wine or a crisp lager for a refreshing beverage option.
- Fresh spring rolls with peanut sauce to extend the Vietnamese theme.
- A simple green salad with a citrus vinaigrette for added brightness.
For dessert, keep it light with fresh fruit or a citrus sorbet to cleanse the palate.
Make It Your Own
What makes this dinner recipe truly special is how customizable it is. You can easily adjust the spice level by adding more or less chile to the marinade.
Want extra crunch? Increase the amount of chopped peanuts. For a burst of extra freshness, garnish generously with mint leaves and even a hint of Thai basil.
This Vietnamese-style skirt steak with herb and noodle salad isn’t just a dinner—it’s an experience. From the sizzling steak to the tangy, vibrant noodles, every bite brings the flavors of Southeast Asia to your table.
With its balance of indulgence and simplicity, this recipe promises to be a go-to for busy weeknights or casual gatherings. Serve it up, and watch as your dinner companions savor every bite.
Vietnamese-Style Skirt Steak with Herb & Noodle Salad Recipe
Ingredients
For the Marinade and Dressing:
- ½ cup Asian fish sauce
- Finely grated zest and juice of 2 limes
- 3 tablespoons fresh orange or tangerine juice
- 3 garlic cloves grated or minced
- 1 tablespoon dark brown sugar
- 1 jalapeño or serrano chile seeded and minced
For the Dish:
- 1½ to 2 pounds skirt steak
- 8 ounces dried rice noodles any shape, cooked according to package directions
- 1½ cups thinly sliced Persian, Asian, or Kirby cucumbers
- 1½ cups thinly sliced radishes
- 1 cup torn fresh mint leaves plus more for garnish (optional)
- ½ cup unsalted roasted peanuts finely chopped
Instructions
- Prepare the Marinade/Dressing: In a measuring cup, combine the fish sauce, lime zest and juice, orange juice, garlic, brown sugar, and minced chile. Reserve half the mixture for the noodle salad dressing.
- Marinate the Steak: Place the skirt steak in a shallow bowl or a heavy-duty sealable plastic bag. Pour the remaining marinade over the steak, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes or up to 12 hours.
- Cook the Steak: Heat a grill or broiler to high. Remove the steak from the marinade, pat off excess liquid, and cook over direct heat or under the broiler. Grill 2 to 4 minutes per side for rare, adjusting to your preferred doneness. Let the steak rest, lightly covered with aluminum foil, for 10 minutes before slicing.
- Assemble the Salad: In a large bowl, toss the cooked rice noodles, cucumbers, radishes, mint leaves, and peanuts with the reserved marinade. Slice the steak thinly across the grain.
- Serve: Divide the noodle salad among individual plates and top each serving with slices of steak. Garnish with additional mint leaves if desired.
Notes
- Adjust the heat level by adding more or less chile, depending on your preference.
- This recipe works well with other cuts of beef or even chicken, depending on availability.
- For a heartier version, serve with a side of steamed jasmine rice.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.