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Dinner● 4-Day Fridge Freshness

Lemongrass Grilled Flank Steak with Cold Rice Vermicelli & Fresh Mint

Fragrant lemongrass marinated flank steak over cold rice noodles, fresh mint, cilantro, and nuoc cham.

Inspired by Vietnamese Bun Bo Xao. Thinly sliced flank steak marinated in lemongrass and garlic, grilled and served over cold rice vermicelli noodles with fresh mint, cilantro, and crunchy bean sprouts.

⏱PREP TIME20 min
🔥COOK TIME10 min
🍱BATCH YIELD4 Meals
🧊SHELF LIFE4 Days
Lemongrass Grilled Flank Steak with Cold Rice Vermicelli & Fresh Mint
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Portion Multiplier

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Recipe Ingredients

Interactive Sunday Checklist

Lemongrass Flank Steak

Vermicelli & Fresh Herb Salad

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Marinate sliced flank steak with lemongrass, fish sauce, lime juice, brown sugar, and garlic for 20 minutes.

  2. 2

    Boil rice vermicelli for 3 minutes, rinse in cold water, and drain completely.

  3. 3

    Sear flank steak in a screaming hot skillet for 3 minutes until caramelized and tender.

  4. 4

    Portion cold vermicelli into containers, top with fresh mint, cilantro, cucumber, and bean sprouts.

  5. 5

    Add warm lemongrass steak on top.

  6. 6

    Pack nuoc cham dressing in small sauce containers to pour over noodles at lunchtime.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Lemongrass paste shortcut: use refrigerated gourmet garden lemongrass paste for instant prep.
  • Cold water rinse: rinse vermicelli thoroughly to keep noodles springy and non-sticky.
  • Herbs abundance: generous fresh mint and cilantro provide essential Vietnamese street food vibrancy.
Batch Synergy

Complementary Meal Preps

Cook these alongside Lemongrass Grilled Flank Steak with Cold Rice Vermicelli & Fresh Mint to diversify your weekly menu without extra pots: