Description

Say goodbye to sad desk lunches and hello to a midday masterpiece! These Vietnamese Beef Noodle Salad Jars are packed with bold flavors, vibrant textures, and meal-prep magic that’ll have you shaking (literally) with excitement. Whether you’re wrangling toddlers or spreadsheets, this is the lunch that fuels your summer like a street-food dream. Shake, eat, repeat!

Ingredients

Beef Marinade:
• 1 lb flank/sirloin steak, thinly sliced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 1 tsp toasted sesame oil
• Juice of ½ lime

Pickled Carrots:
• 1 cup shredded carrots
• ¼ cup rice vinegar
• 1 tbsp sugar
• Pinch of salt

Jar Fillings:
• 6 oz cooked rice vermicelli
• 1 cup sliced cucumber
• ½ cup mint leaves
• ½ cup cilantro
• ¼ cup chopped peanuts (or sesame seeds)

Nuoc Cham Dressing:
• ¼ cup fish sauce
• 3 tbsp lime juice
• 2 tbsp sugar
• 1 garlic clove, minced
• 1 small chili, sliced
• 2 tbsp water

Instructions

Marinate Beef: Mix all marinade ingredients. Toss in beef. Chill 30 mins (or overnight).
Pickle Carrots: Shake vinegar, sugar, salt in a jar. Add carrots. Rest 20 mins.
Cook Beef & Noodles: Sear beef 1–2 mins per side in a hot skillet. Cook noodles, rinse cold.
Make Dressing: Combine nuoc cham ingredients in a jar. Shake well.
Layer Jars: Bottom to top: dressing → noodles → beef → pickled carrots → cucumber → herbs → peanuts.

Notes

✅ Keeps 3 days in fridge
✅ Let sit 5 mins before shaking for max flavor
✅ Cold noodles? Toss in oil to prevent clumps
✅ Herb hater? Sub with Thai basil or fresh dill

Nutrition

Calories: 460 kcal per serving
Sugar: 8g
Sodium: 680mg
Fat: 20g
Carbohydrates: 35g
Protein: 30g