Vietnamese Green Mango Noodle Bowl with Beef

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

*Recommended mango ripeness stage 2 to 2.5

Created by The Culinary Institute of America as an industry service to the National Mango Board.

Vietnamese Green Mango Noodle Bowl with Beef

Ingredients

  • 4 ea Unripe (green) mango,* spiralized
  • 1 ea Red bell pepper, julienned
  • 2 tbsp Thai basil, chiffonade
  • 6 cups  (1 head) Romaine lettuce, chopped
  • 1 cup  Green beans, thinly sliced on bias
  • 2 tbsp Cilantro, chopped
  • ¼ cup Roasted peanuts, chopped

Marinade

  • 1 tsp Lemongrass, minced
  • 1 tbsp Soy sauce
  • 1 lb New York strip steak
  • 1 tbsp Shallot, minced
  • 1 tbsp Sugar

Fried Shallots

  • ½ cup  Shallots, thinly sliced
  • 1 cup Vegetable oil

Chili Lime Vinaigrette

  • 1 ea Garlic clove, minced
  • ¼ cup  Brown sugar
  • ¼ cup Lime juice
  • ½ cup  Shallot frying oil, cool
  • 1 ea Thai bird chiles, minced
  • ¼ cup Fish sauce
  • ¼ cup Water
  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

*Recommended mango ripeness stage 2 to 2.5

Created by The Culinary Institute of America as an industry service to the National Mango Board.

Instructions

  1. Combine lemongrass, shallot, soy sauce, sugar in a bowl. Marinate beef for 30 minutes. Drain beef from marinade.

    Place shallots on paper towel lines sheet pan for 30 minutes.

    Heat a pot with the oil to 275°F. Fry shallots in batches until golden brown, drain, and reserve. Cool the oil.

    Mash the garlic and chilies in a mortar and pestle with the sugar until smooth. Transfer to a bowl and add fish sauce, lime juice and water. Drizzle in the shallot oil until incorporated.

    Heat a grill or griddle on high and grill or griddle the beef until just done. Slice thinly.

    Toss mango, green beans, bell peppers, cilantro, and Thai basil with chili lime vinaigrette.

    Place lettuce in bowls and top with the salad and beef. Garnish with fried shallots and peanuts.