Think of this bright, boldly flavored 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. To bring it all together there’s a duo of sauces (tangy nuoc cham and rich, savory peanut-hoisin) and your star protein of course: Shaved beef infused with lemongrass and ginger. We hope you enjoy every last bite of this bowl as much as the original roll 😉

What’s in your bag:

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

What you’ll need from home:

• Aluminum foil-lined sheet tray
• Mixing bowl
• Non-stick skillet
• Knife or kitchen shears 
• Cutting board

Total prep time: 10 minutes

The Lemongrass-Marinated Beef

1. Heat your oven to 350F. 
2. Arrange the beef in a single layer on your foil-lined sheet tray and pop it in the oven for 5-7 minutes. You want the beef to be *just barely* warm, so that it’s not too hot for your herbs and lettuce! 

The Vermicelli, Herbs & Lettuce, Pickles, and Sauces 

1. Give your herbs and lettuce a quick rinse and then blot dry with a paper towel. 
   1. Separate the herbs from their stems, stack up the leaves and give them a rough chop.
   2. Next, chop your lettuce into bite-sized pieces!
2. 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.
3. Add in your pickled veggies and pour that nuoc cham allllll over. Give it a toss and transfer to your serving plate!
4. Top with your warmed shaved steak!
5. To finish, dollop some of your crunchy hoisin-peanut sauce on top. Dig in and enjoy!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!