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“Summer Roll” Beef Noodle Bowl

“Summer Roll” Beef Noodle Bowl

Prep time: 5-7 minutes

Think of this bright, bold noodle bowl as what would happen if you took the “roll” out of a classic Vietnamese summer roll. A summer roll fillings bowl, if you will. You’ve got your springy vermicelli noodles, a mix of crisp greens and aromatic fresh herbs, plus quick-pickled veggies to deliver the tang and crunch. Bringing it all together is a duo of sauces (savory nuoc cham and rich peanut-hoisin) and your star protein of course: Shaved beef infused with lemongrass and ginger. We hope you enjoy every bite of this bowl as much as the original roll ;)

In your bag

  • Vietnamese lemongrass-marinated beef
  • Rice vermicelli noodles
  • Peanut-hoisin sauce
  • Nuoc cham
  • Quick-pickled vegetables
  • Herbs & lettuce

At home

  • Medium saute pan
  • Mixing bowl
  • Cutting board & knife

The Lemongrass-Marinated Beef

  1. Place your saute pan over low-medium heat, add a little oil, and heat for a minute or so.
  2. Add in the lemongrass-marinated beef and saute until *just barely* warm. You don’t want it too hot for your herbs and lettuce!  

Everything else 

  1. In a mixing bowl, combine your herbs & lettuce and vermicelli noodles. Pro tip: Use a knife or kitchen shears to cut the noodles into shorter, more manageable strands. Mix the two together to evenly incorporate.
  2. Add in your pickled veggies and pour that nuoc cham allllll over. Give it a toss and transfer to your serving plate!
  3. Top with your warmed lemongrass-marinated beef!
  4. To finish, dollop some of your crunchy hoisin-peanut sauce on top. Dig in and enjoy!
That’s it! #Dinnersolved, dinner served.

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