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Vietnamese sautéed beef noodle bowl - Bún bò xào
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Vietnamese
Servings
2
Prep Time
30 minutes
Cook Time
20 minutes
This Vietnamese sautéed beef noodle bowl might be one of the best low effort high reward Vietnamese dishes. Tender lemongrass-marinated beef sits on a bed of bouncy rice noodles accompanied with crunchy veggies, herbs, peanuts, and fried shallots. Perfect for a quick yet satisfying meal that's bursting with flavors. Recipe Source: MMBonAppétit
Ingredients
- 1/2 lb beef (tenderloin is best)
- 6 oz dry bún – rice vermicelli noodles
- 2 stalks or 2.5 tbsp minced lemongrass
- 1 tbsp garlic
- 2 tbsp shallot
-
1 tbsp Red Boat fish sauce
- 1 tsp bouillon
- 1 tsp sugar
- ½ ground black pepper
- 1 cup carrot
- 1 cup cucumber
- 1/3 cup roasted unsalted peanuts
- Pre-made fried shallot
- 3 cups lettuce
- Herbs (cilantro, Vietnamese/Thai basil, mint)
-
2 tbsp Red Boat fish sauce
- 1 tbsp sugar
- 1/2 tbsp rice/white vinegar or lime juice
- 3/4 cup water
- 2 tsp garlic
- 1 or more bird’s eye chili (optional)
Beef marinade
Toppings
Sauce
Directions
Marinate beef
Peel off 1 or 2 tough outer layers of lemongrass stalks and trim off root end. Chop into small pieces, then mince or add to a food processor/blender until you get a fine texture.
Mince the garlic and shallot from the beef marinade section.
Thinly slice beef and add to a bowl with all the ingredients in the beef marinade section. Mix well, then let sit while you prepare the rest.
Prep noodles & toppings
Bring a large pot of water to boil, add in dry vermicelli noodles, and reduce heat to medium high. Cook according to package instructions, stirring occasionally, until tender. Strain and run cold water over noodles to stop the cooking and prevent sticking.
- Peel and julienne carrots.
- Cut cucumbers into thin 5 cm long match sticks.
- Roughly crush peanuts in a mortar and pestle, or chop with a knife.
- Slice/shred lettuce into small strips. Optional: save a few whole leaves for garnish.
- Chop herbs.
Make sauce.
Mince garlic and bird’s eye chili.
- In a bowl, combine the sugar, fish sauce, vinegar/lime juice, and water.
- Stir/whisk until the sugar fully dissolves. Add the minced garlic and chili.
Cook beef and assemble.
Heat a tablespoon of vegetable oil in a pan on medium high. When oil is warm, pour in the beef & marinade. Sauté, stirring quickly, until beef is no longer pink. This should only take about 3 minutes.
- Add noodles, cucumber, carrots, and lettuce to bowls.
- Add beef, sprinkle herbs, peanuts and crispy fried shallots on top, pour in the sauce, and enjoy!
Recipe Video
@redboatfishsauce Bún bò xào is one of our favorite summer time dishes #redboatfishsauce #vietnamesefood #easyrecipe #homecooking ♬ SOARING HIGH - finetune
