For your next cook out, I have just the perfect noodle salad for you. Wow your guests and boost up their taste buds with this spicy, sweet & sour beef Pho noodles salad. It’s so easy to pull together and totally satisfying.
This Pho salad noodles with tamarind beef is not just about the noodles, it’s about the beef, the tamarind sauce, and the crunchy vegetables. The spicy tamarind sauce is a must add to this salad. The sauce mixture is sweet and sour. This salad goes beyond the bacics with an impressive wow-worthy noodles salad. Tendered strips of beef, accompanied by fresh veggies, toss in a sweet and tart tamarind sauce. Made with some Asian ingredients and ready in minutes.
This salad is for Pho noodles fan but without the broth. Perfect for this summer-like weather.
Kick start summer with this bacics but impressive wow-worthy salad. And be a salad hero at your next backyard bbq party.
Pho Noodles Salad with Tamarind Sauce
Looking to spice up your salad game? Tendered beef, accompanied by fresh veggies, toss in a sweet and tart tamarind sauce. Made with few ingredients and ready in minutes.
For the beef:
- 0.8 lb rib-eye beef thinly sliced
- 2 cloves garlic (minced)
- 2 tablespoons minced shallot
- 1/4 teaspoon each salt & pepper
- 1 teaspoon chicken stock powder
- 1 tablespoon low sodium soy sauce
- 1 tablespoon vegetable oil (divided)
- 1 teaspoon corn starch
- 1/2 teaspoon crushed pepper (optional)
For the tamarind sauce
- 5 oz wet tamarind pulp
- 2 cups water
- 1/3 cup water
- 1/2 cup sugar
- 2 tablespoons honey
- 1/2 teaspoon fish sauce
For the bowls:
- 1 lb rice noodles
- 1 mango thinly sliced using a mandoline
- 1 cucumbeer thinly sliced
For the beef: Add all beef ingredients except garlic and shallot to a bowl and mix well. Let marinate in the fridge for about 15 minurtes.
To make the tamarind sauce: In a small sauce pan, add tamarind and 2 cups of water. Let it bring to a boil and use a spoon to break up chunks of tamarind, about 10 minutes. Strain through a sieve to get tamarind liquid. You'll get about 1/2 cup of tamarind liquid.
In the same sauce pan, add in the tamarind liquid, 1/3 cup water, sugar, honey and fish sauce. Let the mixture boil until sauce thickens, about 5 minutes. Adjust according to your taste preference. Add more sugar if you like it on the sweeter side, or more fish sauce if you like it more salty. Transfer the sauce to the bowl and set aside.
Add in the remaining vegetable oil to a small skillet over medium heat. Once hot, add in garlic, shallow and fry until fragrant. Add in the sliced beef, turning the heat up to high. Stir fry for about 2 minutes, until beef is no longer pink. Do not over cook.
Cook the rice noodles according to package instruction. Toss noodles with some vegetable oil to prevent it from sticking.
To serve: Place some rice noodles in bowls, some beef and vegetables. Drizzles the tamarind sauce over. Mix well. Top off with some crushed peanuts. Enjoy!
Wet tamarind pulp can be found at Asian grocery stores or international supermarkets.