Bò Xào Nấm Trộn Bún (Vietnamese Stir-Fried Beef and Mushrooms with Vermicelli)
This recipe for Bò Xào Nấm Trộn Bún brings the vibrant flavours of Vietnam straight to your kitchen. Combining marinated stir-fried beef, savoury mushrooms, and...
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram stir-fry beef thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes optional, to taste
- 1/4 cup carrots julienned
- 1/2 cup spring onions chopped
- 2 cups mushrooms sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 450 grams rice vermicelli noodles
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves optional
- 1/4 cup coriander chopped
- 1/4 cup peanuts chopped
- 1/4 cup basil leaves
- lime wedges optional, for serving
Instructions
- 1
In a large bowl, combine the sliced beef with soy sauce, fish sauce, lime juice, garlic, brown sugar, black pepper, and red pepper flakes (if using). Toss well, cover, and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and garlic, cooking until tender and golden brown, about 5-7 minutes. Stir in soy sauce, fish sauce, oyster sauce, and honey. Cook for an additional minute to meld the flavours. Remove from heat and set aside.
- 3
In the same skillet, add the marinated beef and cook over medium-high heat for 2-3 minutes per side or until browned and cooked through. Toss in the julienned carrots and spring onions, cooking for 1-2 minutes until slightly softened.
- 4
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- 5
Divide the cooked noodles among four serving bowls. Top each with portions of the beef and mushrooms, garnished with the bean sprouts, mint leaves, coriander, basil, and chopped peanuts.
- 6
Serve immediately with lime wedges on the side for squeezing over the noodles to brighten the flavours.