Vietnamese Cold Vermicelli

One of the goals I wrote down for myself during the New Year was to cook new Asian dishes we love ordering at restaurants. The other night I decided to try my hand at making the cold vermicelli dish with fish sauce; boy was it tasty! My husband said if I had added all the toppings it would be exactly the way it tasted when he ordered the dish at restaurants! The toppings I put were simply carrots, cucumber, and beef (he usually orders it with pork). I omitted the bean sprouts, basil, cilantro, and crushed peanuts, so next time I’ll definitely invest in all the ingredients. Check out the recipe I used below!

Dipping Sauce

  • 3 Tbspn brown sugar
  • 2 Tbspn rice vinegar
  • 4 limes- juiced
  • 3 Tbspn fish sauce
  • 1/2 cup water
  • 5 cloves garlic- minced
  • 1 inch ginger- peeled and minced
  • Crushed red pepper (or you can use actual chili peppers)

Marinade for Meat

  • 3 Tbspn fish sauce
  • Brown sugar
  • Garlic- minced

Other Ingredients

  • 1 lb Beef- thinly sliced stir fry pieces
  • Vermicelli noodles- dry
  • Lettuce- coarsely chopped
  • Cilantro- cut but leave on whole leaves (garnish)
  • Bean sprouts- washed, raw
  • Basil- plucked off stems
  • Cucumber- thinly sliced
  • Carrots- thinly sliced
  • Crushed peanuts (optional)


  • Mix all ingredients for dipping sauce together, whisk until sugar has dissolved- set aside or put in fridge until dish is complete
  • Boil a pot of water and cook vermicelli noodles according to package (3-5 mins); drain in colander and rinse under cold water. Let it sit until ready to serve
  • While noodles are cooking, marinate your meat with brown sugar, garlic, and fish sauce
  • Heat up pan over medium high heat and work with your beef in batches if you have a  lot. Make sure to cook it at a high enough heat where there is no liquid. You want a good char to it.


  • Layer lettuce at bottom of bowl and top with cold noodles.
  • Top with beef, cucumber, carrots. Then bean sprouts, basil, and cilantro.
  • Add a tablespoon of dipping sauce to the bowl then bring the rest to the table for others to serve the amount of dipping sauce they want.
  • Enjoy!

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