Vietnamese Lemongrass Beef Noodle Salad Bun Bo Xao
One of the best kinda noodles/salads for when you want to cool down and you're in the mood for lots and lots of fabulous flavor is a chilled bowl of Vietnamese Beef Vermicelli Noodles or Bun Bo Xao : tender, chewy noodles cradled in a bed of baby greens, dressed in a tangy sweet spicy sauce and topped with more luscious greens (including mint and basil!), strips of oh so flavorful grilled lemongrass marinated beef and, to top it all off, sprinkled generously with crushed peanuts and crispy fried shallots.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp sugar
- 3 tbsp rice vinegar
- 4 tbsp fresh lime juice
- 4 tbsp fish sauce
- 2 garlic cloves, minced
- 1 tbsp ginger, finely minced
- 2 chilies, thinly sliced
- 1/2 cup boiled water, room temp (can substitute 7up or coconut juice)
- 2 tbsp fish sauce
- 1 tbsp sugar
- 3 garlic cloves, minced
- 3 tbsp lemongrass, finely chopped
- 12 oz thin rice vermicelli noodles, 300g
- 1 lb ribeye or sirloin steak, 450g
- 1 head butter lettuce
- 1 carrot
- 1 cucumber
- 1 cup bean sprouts
- 1 bunch cilantro
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1/4 cup crushed roasted peanuts
- 1/4 cup fried shallots
Instructions
- 1
Mix all ingredients for the fish sauce for noodles and set aside.
- 2
Place vermicelli in large bowl and pour boiling water to cover by approx. one inch. Let sit for 5 min or until soft and pliable. Strain immediately and then run cold tap water through noodles to stop cooking. Drain thoroughly of water, cover and place in fridge to chill.
- 3
Slice beef against the grain into 1/4 inch slices. For easier slicing, place steak in the freezer to firm up for about 30 mins.
- 4
Prepare your fresh lemongrass by peeling off any outer layers that seem tough and dry. Bash the whole length with rolling pin or knife handle to release the aromatics. Slice the lemon grass into thin rounds.
- 5
Mix sliced beef, lemongrass, fish sauce, sugar and garlic and let marinate for at least 20 mins.
- 6
Heat wok to medium high heat, then add 1 tbsp oil. Add a portion of the beef in a single layer, leaving some room between slices so that the beef doesn't steam. Once in, let the beef cook untouched until the bottom is golden brown in spots. Flip over and repeat for second side. Remove immediately when done. Add next batch and repeat. Add more oil as needed.
- 7
Wash and julienne carrot and cucumber to 3 inch lengths.
- 8
Peel whole leaves off lettuce head. Wash and dry lettuce leaves and bean spouts in vegetable spinner. Wash and dry whole stems of cilantro, mint and basil. You could pluck the herb leaves off the stems but I like to leave this for the diners to do by themselves. Arrange all the salad greens and herbs on a platter.
- 9
Place fish sauce, rice vermicelli, beef, salad greens and herbs platter, crushed peanuts and fried shallots on dining table.
- 10
Provide an empty noodle bowl for each diner. The plating order of the dish should be lettuce leaves first, then noodles cradled in the leaves. On top of the noodles go the beef on one side and the cucumber, carrot, bean sprouts on the other. Herbs, then peanuts and shallots are sprinkled generously over all. When satisfied with the plating of your bowl of noodle salad, spoon a couple spoonfuls of noodle sauce over all, toss it all thoroughly