Vietnamese Brown Rice & Steak Salad

Toasting raw rice in hot oil--some of it may even pop like popcorn--adds texture to this steak-and-rice salad.

Prep Time:
1 hr
Additional Time:
1 hr 20 mins
Total Time:
2 hrs 20 mins
8 cups


  • 1 ½ cups brown jasmine rice plus 6 tablespoons, divided

  • 10 dried small red chiles

  • 1 tablespoon canola oil

  • 1 pound New York strip steak, trimmed

  • ½ teaspoon kosher salt

  • 6 tablespoons lime juice

  • 3 tablespoons fish sauce

  • 4 plum tomatoes, halved lengthwise and thinly sliced

  • 2 medium shallots, very thinly sliced

  • 1 cup fresh basil leaves

  • 1 cup fresh mint leaves


  1. Put 1 1/2 cups rice in a medium saucepan and cover with 2 inches water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 25 minutes. Drain and rinse under cold water until cool.

  2. Meanwhile, toast chiles in a medium skillet over medium-high heat, until fragrant and darkened in spots, 2 to 3 minutes. Transfer to a mortar or clean spice grinder and let cool, about 5 minutes. Coarsely grind the chiles.

  3. Return the pan to medium-high heat. Add oil and the remaining 6 tablespoons rice. Cook, stirring constantly, until the rice is deeply toasted, about 3 minutes. Scrape onto a paper-towel-lined plate to drain and cool, then lightly crush in the mortar or with the bottom of a heavy pot. Wipe out the pan.

  4. Season steak with salt. Return the pan to medium-high heat and add the steak. Cook, flipping once, until an instant-read thermometer registers 130 degrees F for medium-rare, 4 to 5 minutes per side. Transfer the steak to a clean cutting board and let cool completely, about 25 minutes. Dice the steak.

  5. Combine lime juice, fish sauce, tomatoes and shallots in a large bowl with the boiled rice, steak and a pinch of the ground chiles.

  6. Just before serving, fold in basil and mint. Sprinkle with the toasted rice and more ground chile to taste.


To make ahead: Prepare through Step 5 and refrigerate salad for up to 1 day. Store toasted rice airtight at room temperature.

Equipment: Mortar & pestle or spice grinder

Nutrition Facts (per serving)

317 Calories
7g Fat
48g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 317
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 8g 28%
Total Sugars 1g
Protein 18g 35%
Total Fat 7g 9%
Saturated Fat 1g 7%
Cholesterol 30mg 10%
Vitamin A 5409IU 108%
Vitamin C 11mg 12%
Folate 45mcg 11%
Sodium 688mg 30%
Calcium 62mg 5%
Iron 6mg 32%
Magnesium 61mg 15%
Potassium 843mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Updated by
Liana Krissoff
Liana Krissoff

Liana Krissoff is the author of six cookbooks, including Canning for a New Generation and Slow Cook Modern. She's one of the most highly sought-after cookbook fixers in the industry. She lives in Pittsburgh.

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