Vietnamese Beef and Rice Noodle Salad

Name: Vietnamese Beef and Rice Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 8 ounces rice vermicelli; 2 handfuls bean sprouts; 1 small cucumber; 1 handful mint leaves; 2 scallions; 1 cup firmly packed, thinly sliced iceberg lettuce; 1/4 cup chopped roasted peanuts; 3 tablespoons fish sauce; 3 tablespoons rice vinegar; 1/2 cup water; 2 tablespoons granulated sugar; 2 cloves garlic; 1 bird’s eye chili; 2 tablespoons fresh lime juice; 1 pound Sirloin; 3 slender lemongrass stems; 2 tablespoons fish sauce; 2 cloves garlic; 2 tablespoons vegetable oil; 1 small white or red onion; 2 teaspoons sugar; Pinch salt; Pinch finely ground white pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings
6 servings
Calories
323 kcal
Course
Main Course
Cuisine
Vietnamese

Vietnamese Beef and Rice Noodle Salad

Iris Warren

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Vietnamese beef and rice noodle salad, or bún bò xào, is made with beef marinated in fish sauce and lemongrass and served with rice noodles.

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Ingredients

Servings

For the rice noodle salad

8 ounces rice vermicelli
2 handfuls bean sprouts
1 small cucumber (about 6 inches | 15 cm long), thinly sliced and cut into matchsticks
1 handful mint leaves torn
2 scallions thinly sliced on the diagonal
1 cup firmly packed, thinly sliced iceberg lettuce
1/4 cup chopped roasted peanuts plus more for garnish

For the dipping sauce

3 tablespoons fish sauce
3 tablespoons rice vinegar
1/2 cup water
2 tablespoons granulated sugar
2 cloves garlic
1 bird’s eye chili (or other long, skinny, red chili pepper, such as serrano)
2 tablespoons fresh lime juice (from 1 to 2 limes)

For the Vietnamese beef

1 pound Sirloin
3 slender lemongrass stems inner white parts only, finely chopped
2 tablespoons fish sauce
2 cloves garlic peeled and crushed
2 tablespoons vegetable oil
1 small white or red onion thinly sliced
2 teaspoons sugar
Pinch salt
Pinch finely ground white pepper

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Instructions

Make the rice noodle salad

Bring a pot of water to a boil. Toss in the rice noodles and boil for 5 minutes.
Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
In a dry wok or large skillet over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.
In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce.

Make the dipping sauce

In a small saucepan over medium heat, stir together the fish sauce, rice vinegar, water, and sugar and heat until bubbles just begin to form. Remove from the heat and let cool.
Add the garlic, chile, and lime juice to the mixture.

Cook the Vietnamese beef

Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons chopped lemongrass, the fish sauce, and half the garlic. Let marinate for 10 minutes.
In a wok or large skillet over medium heat, heat the oil. Working in 2 batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining beef but leave it in the wok or skillet.
Return the first batch of beef and the vegetables to the wok, season with the sugar, salt, and pepper, and stir-fry until warmed through. Remove from the heat.

Assemble the salad

Divvy the rice noodles among 4 bowls or plates, top with the vegetable mixture, and sprinkle with the crushed peanuts. Pile the beef on top and sprinkle with the remaining peanuts. Pass the dipping sauce on the side for drizzling or dipping.

Notes

Because we know weeknights can be harried, here’s a step-by-step approach to maximizing your time and making the assembly of this recipe go lickety-split. It’ll be done in less time than it takes you to learn how to properly pronounce its Vietnamese name, bún bò xào.
First, get the water going for the rice noodles. Chop and tear and slice and toast everything you need for vermicelli salad, the dipping sauce, and the marinade for the Vietnamese beef. Toss the rice noodles in the water to soften. Finish your chopping and tearing and so forth. Stir together the dipping sauce and marinade. Take a moment to pour yourself a beer and nosh on a handful of peanuts. Assemble the vermicelli salad, toast the peanuts, wok-toss the marinated beef, and put it all together. Grab your fork or chopsticks.

Nutrition Information

Show Details

Serving 1portion Calories 323kcal (16%) Carbohydrates 43g (14%) Protein 21g (42%) Fat 7g (11%) Saturated Fat 2g (10%) Monounsaturated Fat 3g Cholesterol 46mg (15%) Sodium 1296mg (54%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 323 kcal

% Daily Value*

Serving	1portion
Calories	323kcal	16%
Carbohydrates	43g	14%
Protein	21g	42%
Fat	7g	11%
Saturated Fat	2g	10%
Monounsaturated Fat	3g	15%
Cholesterol	46mg	15%
Sodium	1296mg	54%
Fiber	2g	8%
Sugar	7g	14%