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Bún Bò Nam Bộ (Vietnamese Beef Noodle Salad)
4.7 from 30 votes

Bún Bò Nam Bộ (Vietnamese Beef Noodle Salad)

Bún Bò Nam Bộ (Vietnamese beef noodle salad, also called bún bò xào) is packed with fresh herbs, flavorful beef, and refreshing lime fish sauce dressing. It is easy to make, and you can enjoy it either as a main or side dish.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 people
Calories: 653 kcal
Course: Main Course, Salad, Appetizer, Soup
Cuisine: Vietnamese

Ingredients

For the beef
  • 1 lb beef
  • 1 1/2 tablespoons oyster sauce
  • black pepper
  • 1 tablespoon garlic minced
  • neutral cooking oil generic cooking oil
  • 1 tablespoon lemongrass white parts only, minced
  • 1 tablespoon fish sauce
For the lime fish sauce dressing (adjust to taste)
  • 3 tablespoons lime juice (about 1 juicy lime)
  • 3 1/2 tablespoons water warm
  • 1 1/2 tablespoons fish sauce
  • 2-3 teaspoons sugar
  • 1-2 teaspoons garlic minced
For serving
  • rice vermicelli noodles prepared according to package instructions
  • lettuce or micro greens
  • bean sprout
  • 1 carrot julienned
  • 1 cucumber julienned
  • cilantro roughly chopped
  • mint
  • shallot fried
  • peanuts roasted

Instructions

    Cup of Yum
  1. Slice beef thinly against the grain and marinate with oyster sauce, black pepper, garlic, for 15-20 minutes if you have time.
  2. Whisk together all ingredients to make the dressing and set aside. Adjust to taste.
  3. Prepare all the veggies: wash lettuce, micro greens and bean sprouts. Wash, peel and julienne carrot and cucumber. Prepare all the herbs.
  4. Place noodles in serving bowls and top with veggies and herbs.
  5. Place a pan over medium heat. When the pan is hot, add oil. Once the oil is hot, Add lemongrass and stir-fry for 30-40 seconds until lemongrass is fragrant and reduces in volume.
  6. Increase the heat slightly and add beef to the pan in one single layer and let it cook undisturbed for 20-30 seconds. Add fish sauce and stir-fry until just cooked through. Taste and add more seasonings if needed. Work in small batches if needed to avoid crowding the pan.
  7. Place the cooked beef over noodles and top with fried shallots and roasted peanuts. Drizzle dressing and serve. It is often good to start with a small amount of dressing and taste to see if you want to add more.

Notes

  • The dish will still turn out delicious without lemongrass in case you cannot find this ingredient.
  • To enjoy the beef noodle salad warm, prepare everything else before stir-frying the beef. The noodles can be warmed up by running them through hot water very briefly. To warm up the dressing, you can microwave it for about 30 seconds. Put the noodles, veggies and herbs in the serving bowls, and then stir-fry the beef.
  • Work in small batches when stir-frying the beef if needed. I stir-fry 1 lb of beef in 2-3 batches.
  • The recipe is enough for 2-3 people eating it as a main dish. If you serve it as a side dish, it is enough for 4 people.

Nutrition Information

Calories 653kcal (33%) Carbohydrates 17g (6%) Protein 42g (84%) Fat 46g (71%) Saturated Fat 17g (85%) Cholesterol 161mg (54%) Sodium 2314mg (96%) Potassium 1005mg (21%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 5203IU (104%) Vitamin C 16mg (18%) Calcium 90mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 2 people

Amount Per Serving

Calories 653

% Daily Value*

Calories 653kcal 33%
Carbohydrates 17g 6%
Protein 42g 84%
Fat 46g 71%
Saturated Fat 17g 85%
Cholesterol 161mg 54%
Sodium 2314mg 96%
Potassium 1005mg 21%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 5203IU 104%
Vitamin C 16mg 18%
Calcium 90mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.