Bun Bo Xao Vietnamese Noodle Salad (Printable Version)
Tender beef meets crisp vegetables and fresh herbs in a tangy lime-fish sauce dressing over rice vermicelli noodles.
# What You Need:
→ For the Beef
01 - 14 ounces sirloin or flank steak, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fish sauce
04 - 1 tablespoon oyster sauce
05 - 1 teaspoon sugar
06 - 2 cloves garlic, minced
07 - 1 tablespoon vegetable oil
→ For the Salad
08 - 10.5 ounces dried rice vermicelli noodles
09 - 1 small cucumber, julienned
10 - 2 carrots, julienned
11 - 1 cup bean sprouts
12 - 1 cup lettuce, shredded
13 - 1/2 cup fresh mint leaves
14 - 1/2 cup fresh cilantro leaves
15 - 1/4 cup roasted peanuts, chopped
16 - 2 scallions, thinly sliced
17 - 1 red chili, thinly sliced (optional)
→ For the Nuoc Cham Dressing
18 - 4 tablespoons fish sauce
19 - 4 tablespoons lime juice (about 2 limes)
20 - 3 tablespoons sugar
21 - 4 tablespoons water
22 - 1 clove garlic, minced
23 - 1 small red chili, minced (optional)
# How to Make It:
01 - Combine sliced beef with soy sauce, fish sauce, oyster sauce, sugar, minced garlic, and vegetable oil in a bowl. Mix thoroughly and let marinate for at least 15 minutes.
02 - Cook rice vermicelli noodles according to package instructions. Drain well, rinse under cold water to stop cooking, and set aside.
03 - Whisk together fish sauce, lime juice, sugar, water, minced garlic, and chili in a small bowl until sugar completely dissolves. Adjust seasoning to taste.
04 - Julienne cucumber and carrots into thin strips. Rinse bean sprouts and shred lettuce. Arrange all vegetables with fresh herbs and set aside.
05 - Heat a large skillet or wok over high heat. Add marinated beef and stir-fry for 2-3 minutes until just cooked through. Remove from heat immediately.
06 - Divide vermicelli noodles among serving bowls. Arrange lettuce, cucumber, carrots, and bean sprouts on top. Add sautéed beef and garnish with mint, cilantro, scallions, peanuts, and chili slices.
07 - Drizzle nuoc cham dressing over each bowl just before serving. Offer additional dressing on the side.
# Expert Tips:
01 -
- Everything happens in one bowl, making cleanup almost nonexistent
- The contrast between hot seared beef and cool crisp vegetables is pure magic
- You can prep everything ahead and assemble in under five minutes
02 -
- Crowding the pan when cooking beef will steam it instead of searing it, so work in batches if necessary
- Letting the dressing sit for 10 minutes before using helps the flavors meld together better
03 -
- A mandoline makes quick work of julienning carrots and cucumbers, but a sharp knife and steady hand work just fine
- If your dressing tastes too intense straight up, dilute it with an extra tablespoon of water