Bun Bo Xao Vietnamese Noodle Salad (Printable)
Sautéed beef meets fresh vegetables and rice noodles in a vibrant Vietnamese bowl.
# What You'll 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)
# Directions:
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, 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, rinse bean sprouts, and shred lettuce. Arrange all vegetables and fresh herbs together for assembly.
05 - Heat a large skillet or wok over high heat. Add marinated beef and stir-fry for 2 to 3 minutes until just cooked through. Remove from heat immediately.
06 - Divide vermicelli noodles among serving bowls. Top with lettuce, cucumber, carrots, bean sprouts, and sautéed beef. Garnish with mint, cilantro, scallions, peanuts, and chili slices.
07 - Drizzle nuoc cham dressing over each bowl just before serving.
# Expert Tips:
01 -
- Hot and cold elements create this incredible contrast that keeps every bite interesting
- The homemade nuoc cham dressing will ruin you for store bought versions forever
- Everything can be prepped ahead, so you just sear the beef when you're ready to eat
02 -
- Crowding the pan when searing beef will make it steam instead of sear, so work in batches if your skillet isn't huge
- The dressing might taste too salty on its taste test, but remember it needs to season an entire bowl of noodles and vegetables
- Lime juice loses its brightness quickly, so squeeze it fresh right before you make the dressing
03 -
- Freeze your beef for 20 minutes before slicing, it'll cut like butter through soft cheese
- Toast the peanuts in a dry pan for 2 minutes to bring out their natural oils