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Vietnamese Green Mango Noodle Bowl with Beef

Vietnamese Green Mango Noodle Bowl with Beef

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​Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese Green Mango Noodle Bowl with Beef. She uses spiralized green mango in place of traditional rice noodles.


  • 1 tsp Lemongrass, minced

  • 1 Tbsp Shallot, minced

  • 1 Tbsp Soy sauce

  • 1 Tbsp Sugar

  • Ingredients
  • 1 lb New York strip steak

  • Ingredients
  • ½ cup Shallots, thinly sliced

  • 1 cup Vegetable oil

  • 1 ea Garlic clove, minced

  • 1 ea Thai bird chiles, minced

  • ¼ cup Brown sugar

  • ¼ cup Fish sauce

  • ¼ cup Lime juice

  • ¼ cup Water

  • ½ cup Shallot frying oil, cool

  • Ingredients
  • 4 ea Unripe (green) mango,* spiralized

  • 1 cup Green beans, thinly sliced on bias

  • 1 ea Red bell pepper, julienned

  • 2 Tbsp Cilantro, chopped

  • 2 Tbsp Thai basil, chiffonade

  • ¼ cup Roasted peanuts, chopped

  • 6 cups (1 head) Romaine lettuce, chopped


  • 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.

Vietnamese Green Mango Noodle Bowl with Beef