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Vietnamese Beef Salad

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LIZ DELLA CROCE

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This Vietnamese beef salad is made with sirloin simply marinated in lime juice, salt, and pepper and served on a bed of lettuce and veggies.

Vietnamese beef salad on a large white platter.

This Vietnamese Beef Salad is in honor of Mr. Lee, the man who owned a local Vietnamese restaurant that my family frequented most Sundays of my childhood. In usual Liz fashion, I am at home creating a healthier version of my favorite dishes. From my experience, Vietnamese food is all about fresh herbs and sauces that are salty, spicy, sour and sweet all at the same time. If you keep that formula in mind, it is hard to mess up!

Like this salad? Try my Vietnamese Shrimp Salad or Garlicky Bok Choy next!

Why You’ll Love This Salad

  • Super easy to customize to what ingredients you have on hand.
  • Great for meal prepping!
  • Gives you restaurant flavor from teh comfort of home.

Ingredients

Labeled ingredients for Vietnamese beef salad.
  • For the dressing: soy sauce, lime juice, fish sauce, rice wine vinegar, garlic, and brown sugar.
  • For the salad: beef sirloin (or filet), lime, lettuce, carrots, red onion, tomato, cucumber, cilantro, mint, and basil.

How to Make a Vietnamese Beef Salad

Seasoning beef in baking dish.

Step 1. Start by marinating your beef. Put the sirloin in a bag or dish with the lime juice, salt, and pepper. Let marinade for at least 30 minutes.

Liz slicing cucumber.

Step 2. Wash and cut your lettuce, cucumber, onion, carrots, and tomato.

Arranging salad ingredients on plate.

Step 3. Arrange the vegetables on a large platter or in a large bowl.

Slicing cooked sirloin against the grain.

Step 4. Grill the beef for about 6 minutes a side, then let rest for 10 minutes before slicing.

Whisking together soy salad dressing.

Step 5. While beef is resting, whisk together the soy dressing in a small bowl.

Drizzling dressing over beef salad.

Step 6. Lay the sliced beef over the rest of the salad, then drizzle dressing over the top.

Vietnamese beef salad on a platter.

Serve and enjoy your Vietnamese Beef Salad!

Frequently Asked Questions

What goes in Vietnamese salad?

They usually are full of fresh herbs, fresh veggies, and a zesty vinaigrette dressing.

Are Vietnamese salads healthy?

Full of fresh herbs, veggies, and lean protein, yes they are very healthy for you!

Can you make this Vietnamese beef salad ahead of time?

You can prepare the vegetables ahead of time, and whisk together the dressing, but I recommend cooking the beef not long before serving.

More Salad Recipes

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Vietnamese Beef Salad

5 stars average
Liz Della Croce
This Vietnamese grilled beef salad is made with beef simply marinaded in lime juice, salt and pepper. That's it. No oil. No fuss. You're going to love this fresh and easy Vietnamese beef salad recipe!
PREP: 30 minutes
COOK: 12 minutes
TOTAL: 42 minutes
Pin
Servings4

Recipe Video

Ingredients
 

  • 1 pound beef (I used sirloin but filet would also work well)
  • 2 limes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 cups mixed lettuces (roughly chopped)
  • 1 cup carrots (shredded)
  • ½ cup red onion (sliced)
  • 1 large tomato (cubed)
  • 1 cucumber (peeled and thinly sliced)
  • ½ cup cilantro (chopped)
  • ¼ cup mint (chopped)
  • ¼ cup basil (chopped)

Dressing

Instructions
 

  • In a large plastic resealable bag, combine beef, lime juice, salt and pepper. Set aside for 30 minutes or longer to marinade.
  • Preheat grill on High (or turn on broiler if cooking indoors.) Make salad dressing by combining soy sauce through brown sugar in a small glass bowl. Set aside.
  • In a large salad bowl, combine greens, carrots, onion, cucumber, tomato and fresh herbs.
  • Cook beef on hot grill about 6 minutes per side for medium rare (longer if you prefer.) When beef is done cooking, take off the grill and let rest for 10 minutes.
  • Do not slice, poke or cut the beef until it has rested for 10 minutes.
  • After meat has rested, thinly slice against the grain. Gently pour salad dressing around the edge of the salad bowl and toss together gently with tongs or your hands.
  • Serve with sliced beef on top.

Last Step:

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Liz’s Notes

Excellent source of Vitamin A and C.

Nutrition

Calories: 224kcal | Carbohydrates: 10g | Protein: 28g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 715mg | Fiber: 2g


5 from 3 votes (3 ratings without comment)

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4 responses to “Vietnamese Beef Salad”

  1. mary davis Avatar
    mary davis

    Mr Lee was the greatest Vietnamese chef ever……until Liz!
    She learned at his table.

    vein

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      hahahah truth!! Love you.

  2. Ashley S. Avatar
    Ashley S.

    Those red onions look gloriously pickled. Did you pickle them first? Whole recipe looks divine!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Just let them sit in a little lime juice and salt!! :)