Vietnamese-style skirt steak with herb and noodle salad from Dinner: Changing the Game (page 65) by Melissa Clark

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Notes about this recipe

  • Running_with_Wools on May 14, 2025

    We loved this however the next time I’ll make more dressing because the rice noodles absorbed it and the veggies didn’t have a lot of flavor. We splurged and used filet.

  • Bessp on January 30, 2024

    Delicious! Fresh, fast, easy. Used a ribeye steak, no radishes. Made a half recipe.

  • sarahj22 on October 10, 2017

    Yum! We both really liked this one. I changed it slightly suiting what we had in the flat (egg noodles rather than rice noodles, added some crispy salad, ditched the peanuts) but I think this is a recipe that lends itself well to adaptation. I followed the recipe exactly for the marinade / salad dressing and it was absolutely delicious. I agree with the other cooks who suggest cutting back on the marinating time (mine was around 10 hours but that was too much, though MC says up to 12 hours is fine) and using less meat (if you slice the steak very thinly then you really don't need a lot of it). Definitely a keeper.

  • clcorbi on August 30, 2017

    Add us to the list of people who enjoyed this. I only had 25 min to marinate my steak, unfortunately, but it still became fairly flavorful. I only had a .8lb steak but used the full 8oz of noodles and added some extra sliced radishes and cucumber to compensate. This ratio of meat to noodles and veggies was just fine with us--I'd think if you had 2lb of meat, you'd definitely want more noodles. I was worried the sauce would be too aggressive because of all the fish sauce, but it was actually quite tasty. This is a nice, fresh-tasting summer dinner that I would make again.

  • TrishaCP on July 13, 2017

    We really liked this one too. We made several subs out of necessity and to use what was on hand- hakurei turnips for radishes and cilantro/Thai basil instead of mint. We marinated the steak about 1 hour, and that was plenty of time for the marinade to really penetrate the meat. We also had Red Boat fish sauce, and I would reduce the amount used next time to maybe 1/3 cup- it was quite potent.

  • Emily Hope on March 24, 2017

    Another hit from this book for us--steak had great flavor, and so did the noodles. It also held up well for lunch leftovers the next day. I did make some changes, one that worked and two that didn't--NY strip steak was on sale so I used that instead of skirt--yum. I will say that I'd marinate the steak in the shorter end of her timeframe (I think her window is like 1-8 hours)--after about an hour it was already a bit mushy on the outside. I also reduced the amount of fish sauce (we use Red Boat and I always feel like it's super strong) and upped the noodles--the first thing my husband said after taking a bit was "needs more fish sauce"! Score one for Melissa. I also dressed the noodles about an hour or so before we ate, and wish I'd waited, as the dressing had absorbed too much into the sauce and the flavors were more muted.

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