Bun Bo Xao (Vietnamese Beef Noodle Salad)
Dai Ga Si Faan recipe - Vietnamese
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g sirloin steak
- 1 serving rice vermicelli noodles
- Fried onion for garnish (optional)
- Thai bird's eye chilli for garnish (optional)
- 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
- romaine lettuce
- carrots, julienned
- cucumber, julienned
- other veg you can use are: mint, coriander, bean sprouts
- 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
Instructions
- 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).