This Vietnamese grilled beef salad brings together smoky, tender sirloin beef with crisp vegetables and aromatic herbs for a balanced, refreshing dish.
The salad is dressed with a classic nuoc cham sauce—a tangy, sweet, and savory Vietnamese dressing that brightens every bite.
Perfect for a light lunch or dinner, this salad offers a healthy dose of protein and fresh ingredients without heavy cooking techniques.
Why You’ll Love This Recipe
- Grilling the beef adds a subtly smoky flavor that complements the bright, fresh herbs and vegetables in the salad.
- The nuoc cham dressing balances salty, sweet, sour, and spicy elements which keeps the flavor profile exciting and authentic.
- Using fresh herbs such as mint, cilantro, and Thai basil adds layers of complexity and freshness.
- The combination of textures from tender beef, crunchy vegetables, and crisp lettuce makes this salad pleasing to the palate.
Vietnamese Grilled Beef Salad with Nuoc Cham Dressing
This vibrant Vietnamese grilled beef salad features tender grilled sirloin, fresh herbs, crunchy vegetables, and a traditional nuoc cham dressing for a refreshing meal.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450 g) sirloin steak, trimmed
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 6 cups mixed salad greens (such as lettuce, arugula, or spinach)
- 1 cup cucumber, thinly sliced
- 1 cup carrot, julienned
- 1 cup radishes, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves
- 1/4 cup roasted peanuts, chopped (optional)
Instructions
- Prepare the beef and grill Preheat grill or grill pan to medium-high heat. Brush sirloin steak with 1 tablespoon vegetable oil, sprinkle with sugar, salt, and pepper. Grill beef for 4-5 minutes per side or until internal temperature reaches 145°F (63°C) for medium doneness. Remove from grill and let rest 5 minutes before slicing thinly against the grain.
- Make the nuoc cham dressing In a bowl, combine 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon sugar, 1 garlic clove minced, 1 small red chili sliced thin (optional), and 2 tablespoons warm water. Stir until sugar dissolves. Adjust lime and sugar to taste for balance.
- Assemble the salad In a large bowl, combine salad greens, cucumber, carrot, radishes, mint, cilantro, and Thai basil. Add sliced grilled beef on top. Drizzle nuoc cham dressing over salad and toss gently to combine.
- Serve and garnish Garnish with chopped roasted peanuts if desired. Serve immediately for best flavor and texture.
Helpful Tips
- Use a meat thermometer to ensure sirloin reaches a safe internal temperature of 145°F (63°C) with a 3-minute rest according to USDA guidelines.
- If you prefer a spicier dressing, add more red chili or a dash of chili flakes.
- For a gluten-free version, ensure the fish sauce you use is gluten-free.
- Slice the beef thinly against the grain to keep it tender and easy to eat.
Storage and Make-Ahead
Store leftover salad ingredients and dressing separately to keep greens crisp.
Grilled beef can be refrigerated in an airtight container for up to 3 days; reheat gently or enjoy cold in salads.
Do not leave grilled beef at room temperature for more than 2 hours to avoid food safety risks.
Frequently Asked Questions
Can I make this salad vegetarian?
Yes, substitute grilled sirloin with grilled tofu or mushrooms and use soy sauce instead of fish sauce in the dressing.
What can I use if I don’t have a grill?
You can use a grill pan or a broiler to cook the steak indoors, or pan-sear it in a hot skillet.
How spicy is the nuoc cham dressing?
The dressing can be adjusted to your preference by varying the amount of chili added or omitting it for a mild version.
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