Vietnamese Beef Noodle Salad: Pho Tron
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Marinate tine:
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
324 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Beef Noodle Salad: Pho Tron
Description
This dish starts with rice noodles cooked and cooled to provide a neutral, soft base. Sirloin steak slices are marinated with salt, spices including ginger, black pepper, five spice, garlic powder, and lime juice, then quickly sautéed to develop browned edges while remaining tender. A blend of green leaf lettuce, cilantro, Thai basil, mint, and blanched bean sprouts adds herbal freshness and crunch.
The layered textures of tender beef, soft noodles, and crisp greens are enhanced by a dressing made from white vinegar, fish sauce, palm sugar, and tamarind paste that delivers sweet, sour, and umami notes. Fried shallots and chopped peanuts as toppings contribute additional texture and richness, while lime wedges offer bright acidity to adjust flavor on serving.
Pho Tron is best served chilled or at room temperature, making it suitable for warm weather meals or light lunches. The balance of cooked protein, fresh herbs, and sour dressing provides a satisfying combination without heaviness.
Ingredients
- 8 oz rice noodles
Broth/Dressing:
- 6 Tbsp white vinegar
- 4 Tbsp fish sauce
- 1 ½ Tbsp palm sugar
- 1 Tbsp tamarind paste
Salad Greens:
- 1 head green leaf lettuce
- ¼ cup cilantro chopped
- 12 leaves Thai basil chopped
- 10 mint chopped, leaves
- 2 oz bean sprout blanched
Meat Marinade
- 1 lb sirloin steak sliced
- 1 tsp kosher salt
- ¼ tsp ginger ground
- ¼ tsp black pepper cracked
- ⅛ tsp five spice powder
- ½ tsp garlic powder
- 1 lime juiced
Topppings
- 2 Tbsp peanuts chopped
- 2 lime cut into wedges
- 4 shallot thinly sliced and quickly fried
- 2 Thai chili thinly sliced-optional, red
Instructions
Noodles
- Cook noodles according to package instructions. Run under cold water and set aside.
To cook the meat
- Slice the beef into very thin pieces. Combine in a pitcher the salt, ginger, pepper, five spice powder, lime juice and garlic powder. Place the meat slices in a zip top bag and pour in the marinade. Purge the air then seal the bag and be sure all the meat is coated. Squeeze the meat around the bag a bit to cover in the marinade. Place in the refrigerator for about two hours.
- Heat oil on medium. Add the beef and cook about 1-2 minutes on each side until brown and cripy on the edges. Set the beef aside and allow to cool before serving.
- While the meat is resting assemble your greens. Mix lettuce, cilantro, Thai basil, and mint, in a bowl.
- Blanch the bean sprouts, and when completely cool, add to the greens mixture.
Dressing/Broth
- In a small bowl whisk together the vinegar and the fish sauce. Add in the sugar, and stir well. The flavor should be more along the lines of sweet and sour.
Crisping Shallots
- Add 2 Tbsp of vegetable oil to a skillet on medium heat and place the shallot slices. Fry until crispy and brown. Remove and dry on a paper towel.
To assemble
- Portion equal amounts of each item on a plate/bowl. Top with peanuts, crispy shallots and slices of Thai chilies if desired. Serve with rice noodles on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 1471mg | 61% |
| Potassium | 624mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 40.3mg | 45% |
| Calcium | 85mg | 9% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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