Vietnamese Beef Noodle Salad (Bun Bo Xao)
This is a refreshing recipe for Vietnamese Beef Noodle Salad or Bun Bo Xao.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb flank steak
- 1 tbsp soy sauce
- ½ tsp corn starch
- 1 tbsp light brown sugar
- 1 tbsp oyster sauce
- 1 tbsp vegetable oil
- ½ tsp salt
- ½ tsp pepper
- 2 cloves garlic (minced)
- 1 stalk lemongrass (minced, optional but recommended)
- ½ yellow onion
- ¼ cup peanuts (roast & cut into small pieces)
- 1 carrot (julienned)
- 1 cucumber (julienned)
- 16 oz vermicelli noodles
- 1 head lettuce
- 2 tbsp mint
- ½ cup Vietnamese dipping sauce
Instructions
- 1
Marinade your flank steak in 1 tbsp soy sauce, 1/2 tsp corn starch, 1 tbsp light brown sugar, 1 tbsp oyster sauce, 1 tbsp vegetable oil, 1/2 tsp salt, 1/2 pepper, 2 cloves minced garlic, and 1 stalk minced lemongrass. Let it sit for 30 minutes.
- 2
While the steak is marinading, prepare the rest of your ingredients. Cook your vermicelli. Toast and cut your peanuts. Thinly slice your onion, cucumber, and carrot. Make your Vietnamese dipping sauce. Once you're done prepping the rest of your ingredients, the steak should be done marinading.
- 3
Now it's time to cook your steak. Add a tablespoon of oil to a large pan. Cook your onions until shiny and soft. Add in your steak and cook for 5-10 minutes until your steak is cooked through.
- 4
Assemble your noodle bowl. Add a handful of vermicelli noodles to a bowl. Follow that with lettuce, mint, cucumber, and carrot. Finally, top it all with peanuts. Drizzle Vietnamese dipping sauce over the top to taste and serve!