Best 6 Grilled Lemongrass Beef Porktofu And Noodle Salad Recipes

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Grilled lemongrass beef pork, tofu, and noodle salad is an easy-to-make dish that is packed with flavor. The combination of grilled meats, fresh vegetables, and tangy dressing makes this salad a perfect meal for any occasion. It can be served as a main course or a side dish, and it is sure to be a hit with everyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE LEMONGRASS BEEF AND NOODLES



Vietnamese Lemongrass Beef and Noodles image

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Provided by MommyFromSeattle

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 1h25m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package rice vermicelli noodles
⅓ cup minced lemongrass
2 tablespoons soy-based liquid seasoning (such as Maggi®)
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 pound flank steak, thinly sliced
2 tablespoons warm water, or more as needed
2 tablespoons white sugar
½ medium lemon, juiced
¼ cup fish sauce
2 fresh red Thai chile peppers, minced
2 cloves garlic, finely minced
1 bunch Thai basil leaves, chopped, or to taste
1 bunch cilantro, chopped, or to taste
1 cup fresh bean sprouts, or to taste

Steps:

  • Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside.
  • Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes.
  • Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside.
  • Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 58.3 g, Cholesterol 35.6 mg, Fat 9.8 g, Fiber 3.7 g, Protein 24.7 g, SaturatedFat 3.7 g, Sodium 1214.8 mg, Sugar 13 g

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

BUN BO (GRILLED LEMONGRASS BEEF NOODLE SALAD)



Bun Bo (Grilled Lemongrass Beef Noodle Salad) image

From a Vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend Nat Da Brat's Nuoc Cham #103760 for the dressing - Zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.

Provided by currybunny

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

225 g rice vermicelli
450 g flank steaks or 450 g top round beef, cut into strips
1 onion, peeled and finely chopped
3 garlic cloves, peeled
2 stalks lemongrass, finely chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon curry powder (optional)
1 tablespoon fish sauce
200 g lettuce, shredded
1 cucumber, peeled and shredded
225 g bean sprouts
40 g fresh mint leaves
40 g coriander, coarsely chopped (cilantro)
150 g carrots, shredded
100 g crushed roasted peanuts

Steps:

  • To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour or overnight if possible.
  • Bring a saucepan of water to the boil, add the vermicelli noodles and cook for 3-5 minutes or until tender. Drain, refresh under cold water, drain again and set aside.
  • Thread the meat strips onto the bamboo skewers. Grill till done to taste.
  • To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons nuoc cham, or more to taste - I use around 4 tablespoons for each serving. Toss the ingredients together and serve. Repeat the process for each serving.

GRILLED LEMONGRASS BEEF AND NOODLE SALAD



Grilled Lemongrass Beef and Noodle Salad image

Categories     Salad     Blender     Food Processor     Beef     Garlic     Herb     Pasta     Marinate     Backyard BBQ     Mint     Basil     Cucumber     Grill     Chill     Grill/Barbecue     Lemongrass     Gourmet

Yield Serves 4 as an entrée

Number Of Ingredients 18

For marinade
2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil
a 1- to-1 1/4 pound skirt steak or flank steak
1/2 pound dried rice-stick noodles (rice vermicelli)
1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
about 1 cup Nuoc Cham (Vietnamese lime sauce)
a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices
about 2 tablespoons Toasted Rice Powder
2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)
Garnish: Thai basil, mint, or coriander sprigs

Steps:

  • Make marinade:
  • Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
  • In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
  • In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
  • Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
  • Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
  • While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
  • In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.

GRILLED PORK NOODLE SALAD



Grilled Pork Noodle Salad image

The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. -Rosalyn Nguyen, Astoria, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
DRESSING:
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
SALAD:
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves

Steps:

  • In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

Nutrition Facts : Calories 315 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 708mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED LEMONGRASS BEEF-PORK/TOFU AND NOODLE SALAD



Grilled Lemongrass Beef-Pork/Tofu and Noodle Salad image

incredible grilled marinated pork/beef recipe, serve over bed of rice noodles & salad. Garnish: Thai basil, mint, jalapenos, green onions or coriander sprigs, peanut sauce, nuoc cham, cucumber salad, etc. See Nuoc Cham & thai peanut sauce recipes listed.

Provided by Papagayita

Categories     Meat

Time 1h30m

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 17

2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1/2 teaspoon sesame oil
6 torn basil leaves (approximate)
1 -2 stalk green onion
2 tablespoons chopped fresh ginger, to taste (approximate)
pork (etc) or steak (etc)
1/2 lb dried rice sticks (rice vermicelli)
1/2 cup fresh basil leaf, washed well and spun dry (preferably Thai basil)
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
2 tablespoons toasted rice powder (usually do not use)
2 -4 small Asian chili peppers (1 to 2 inches long) or 2 -4 small serrano chilies, seeded and sliced very thin (wear rubber gloves)

Steps:

  • Make marinade:.
  • Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. finely chop lemongrass and garlic. Add remaining marinade ingredients and mix well.
  • In a large resealable plastic bag combine marinade and meat and seal bag, pressing out excess air. Marinate overnight or at least 4 hours.
  • In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
  • Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
  • Discard marinade (I used it to cook sugar peas in as a side dish) and grill meat on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare (for steak, I cooked the pork for about 10 min on bbq on med-high.
  • Or put on skewers with veggies of choice (I used onions, yellow bell peppers and mushrooms).
  • While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender.
  • In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
  • In a large bowl toss noodles with herbs and half of nuoc cham.
  • Divide cucumber among 4 bowls or plates and top with noodles.
  • Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder (toast rice grains on med until light brown and grind).
  • Thinly slice meat on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side. add cucumbers, sugar peas, etc.

Nutrition Facts : Calories 149.5, Fat 2.3, SaturatedFat 0.3, Sodium 528.5, Carbohydrate 30, Fiber 1.3, Sugar 3.7, Protein 2.3

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh herbs, vegetables, and fruits.
  • Don't be afraid to experiment: These recipes are a great starting point, but feel free to adjust them to your own taste. Try adding different herbs, spices, or vegetables. You might be surprised at how delicious your dish turns out!
  • Pay attention to the cooking times: Overcooking can ruin any dish. Be sure to follow the cooking times in the recipes carefully.
  • Garnish your dish: A simple garnish can make a big difference in the presentation of your dish. Try adding a sprinkle of chopped herbs, a drizzle of olive oil, or a few slices of lemon.

Conclusion:

These grilled lemongrass beef, pork, tofu, and noodle salad recipes are a delicious and healthy way to enjoy a summer meal. They're packed with flavor and nutrients, and they're easy to make. So fire up your grill and give them a try!

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