Bún Bò Xào (Vietnamese Beef Noodle Salad)

It’s almost winter now but… for some reason these days I’m craving for a refreshing, Vietnamese beef noodle salad.

Bun bo xao is a noodle salad that consists of stir-fried beef, fresh vegetables, herbs and rice vermicelli noodles accompanied with a sweet, tangy, fish-sauce based dipping sauce, nước chấm.

ingredients:

• 250g sirloin steak
• 1 serving rice vermicelli noodles
• Fried onion for garnish (optional)
• Thai bird’s eye chilli for garnish (optional)

Beef marinade:

• 1 lemongrass, chopped
• 1 1/2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp vegetable oil
• 1/2 tbsp dark soy sauce
• 1 tsp sugar
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 1/4 tsp black pepper

Fresh salad veg:

• romaine lettuce
• carrots, julienned
• cucumber, julienned
• other veg you can use are: mint, coriander, bean sprouts

Nước chấm (Vietnamese dipping sauce):

• 2 tbsp fish sauce
• 1 1/2 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 Thai bird’s eye chilli, chopped
• 1/2 cup warm water

steps:

1. In a bowl, combine sliced beef with the marinade (Tip: Place your steak in the freezer for 30 minutes so that it will be easier to slice into thin pieces). Marinate for at least 20 minutes.
2. While waiting for the beef to marinate, wash and chop all the vegetables and herbs you will be using.
3. In a pot of boiling water, cook your rice vermicelli noodles according to package instructions. Drain, rinse under cold water and set it aside. 
4. In a wok or frying pan, cook your marinated beef in medium-high heat. Stir-fry for 3-4 minutes until 80% cooked, then set it aside. 
5. To assemble your beef noodle salad, in a bowl, add your rice noodles, then layer your vegetables and stir-fried beef on top.  Garnish with some fried onion and chilli (optional), and finish off by drizzling your Vietnamese dipping sauce (nuoc cham). 

tips:

1. Slicing your beef – Place your steak in the freezer for 30 minutes so that it will be easier to slice into thin pieces
2. Cooking your beef – Cook until the beef is around 80% cooked, because beef can overcook really easily!
3. Rice noodles – Rinse your cooked rice vermicelli noodles under cold water to stop the cooking process immediately and ensure a chewy, bouncy texture.

check out more refreshing dishes!

• Thai beef salad (nam tok)
• Vietnamese spring rolls
• Bibimmyeon (Korean cold spicy noodles)

Bun Bo Xao (Vietnamese Beef Noodle Salad)

Course: MainCuisine: Vietnamese

Servings

1

servings

Prep time

30

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 250 g sirloin steak

• 1 serving rice vermicelli noodles

• Fried onion for garnish (optional)

• Thai bird’s eye chilli for garnish (optional)

• Beef marinade:

• 1 lemongrass, chopped

• 1 1/2 tbsp fish sauce

• 1 tbsp oyster sauce

• 1 tbsp vegetable oil

• 1/2 tbsp dark soy sauce

• 1 tsp sugar

• 3 cloves garlic, minced

• 1 tsp sesame oil

• 1/4 tsp black pepper

• Fresh salad veg:

• romaine lettuce

• carrots, julienned

• cucumber, julienned

• other veg you can use are: mint, coriander, bean sprouts

• Nước chấm (Vietnamese dipping sauce):

• 2 tbsp fish sauce

• 1 1/2 tbsp sugar

• 1 tbsp rice vinegar

• 1 tbsp lime juice

• 2 cloves garlic, minced

• 1 Thai bird’s eye chilli, chopped

• 1/2 cup warm water

Directions

• In a bowl, combine sliced beef with the marinade (Tip: Place your steak in the freezer for 30 minutes so that it will be easier to slice into thin pieces). Marinate for at least 20 minutes.
• While waiting for the beef to marinate, wash and chop all the vegetables and herbs you will be using.
• In a pot of boiling water, cook your rice vermicelli noodles according to package instructions. Drain, rinse under cold water and set it aside.
• In a wok or frying pan, cook your marinated beef in medium-high heat. Stir-fry for 3-4 minutes until 80% cooked, then set it aside.
• To assemble your beef noodle salad, in a bowl, add your rice noodles, then layer your vegetables and stir-fried beef on top.  Garnish with some fried onion and chilli (optional), and finish off by drizzling your Vietnamese dipping sauce (nuoc cham).

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