Vietnamese "Noodle" Salad with Grilled Steak, Peaches and Herbs
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1½ lbs flank steak
  • sea salt and black pepper
  • 3 peaches or nectarines, sliced into wedges
  • Dressing
  • Juice of 2 limes
  • ¼ cup fish sauce
  • ⅓ cup apple juice
  • 1 jalapeno pepper, minced
  • 1 tsp minced fresh ginger
  • 3 cloves garlic, minced
  • ½ cup minced fresh cilantro leaves
  • Salad
  • 6 cups crunchy lettuce (like romaine), chopped
  • 3 cucumbers, spun into noodles
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped fresh basil leaves
  • 3 scallions, chopped
  • ⅔ cup chopped cashews
  1. Bring your steak to room temperature, season both sides with salt and pepper
  2. Heat your grill to medium-high heat
  3. Grill steak to medium-rare, about 10 min on one side then 2 min on the other.
  4. Transfer steak to a cutting board and allow to rest for 10 minutes.
  5. Grill peaches for about 2 min each side, watching carefully so they don't burn. Transfer peaches to a plate.
  6. While the steak is cooking, make your dressing by combining the lime juice, fish sauce, apple juice, jalapeƱo pepper, ginger, garlic and cilantro in a bowl.
  7. Slice the cooked steak thinly against the grain and place it in the dressing. Allow to sit in dressing for at least 20 minutes.
  8. On a platter, place the chopped lettuce down as your first layer, then top with the cucumbers, steak, peaches, the fresh mint and basil, scallions and finally with the chopped cashews.
  9. Right before serving, top the salad with remaining dressing.
Be sure to cut the noodles, as some of them can end up being several feet long, which is awkward when guests serve themselves from a buffet line. Also, try to make the noodles as close to when you'll serve them as possible, so they don't get soggy.
Recipe by Sustainable Dish at