Description
Spring vermicelli bowls! Flavor packed with charred asparagus and just a tad sweet from the blood orange nuoc cham, this dish is an easy weeknight dinner that’s extra special with skirt steak.
Ingredients
Units
Scale
For the Blood Orange Nuoc Cham:
- 1 blood orange, juice
- 2 tablespoons hot water
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 1 clove garlic, minced
For the Bowl:
- 12 ounces skirt steak
- 1 teaspoon kosher salt
- Black pepper
- 1 Persian cucumber, sliced thinly
- 1/2 bunch asparagus, cut on a bias
- 6 ounces rice vermicelli noodles
- 1 tablespoon neutral oil
Instructions
- Make the nuoc cham: Combine all ingredients in a bowl and let sit while you prepare the rest of the ingredients.
- Cook the noodles: Bring a pot of water to a boil. Cook the vermicelli rice noodles according to package directions.
- Season and sear the steak: Season the skirt steak with kosher salt and black pepper on both sides. Sear in a hot cast iron skillet for 4 minutes on each side, or longer depending on your steak preference. Remove from heat and let rest.
- Prep and cook vegetables: As the steak is cooking, prep the asparagus and cucumbers. Remove the asparagus ends, then cut into 2” pieces on a bias. Once the steak is cooked, add a touch more oil to the pan and add the asparagus. Cook until charred, about 3-4 minutes. Add a pinch of kosher salt and black pepper and mix together.
- Assemble the bowl: Start with a layer of rice noodles. Add the sliced steak in the center, then add the charred asparagus and sliced cucumbers on each side. Dress with the nuoc cham, and enjoy!