Beef Noodle Salad - Bún Bò Nam Bộ
Beef Noodle Salad - Bún Bò Nam Bộ
Get this quick and easy Vietnamese beef noodle salad recipe by Helen Le from Home Cooked: Vietnam.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 25 minutes
  • Cooking Time 10 minutes
  • Yield 7 servings
  • 500 grams Beef (1.1 lb), (eg. rump steak) finely sliced against the grain
  • 1 tablespoon Oyster sauce (optional)
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Lemongrass minced
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Chicken stock (or sugar)
  • 3 tablespoons Vegetable oil
  • 500 grams dried Rice Vermicelli (1.1 lb)
  • ½ cup pickled Daikon and Carrots (do chua)
  • 4 tablespoons crispy fried Shallots
  • 4 tablespoons roasted Peanuts, crushed
  • Fresh greens: Lettuce, Mint, Perilla, Cilantro etc. washed and roughly chopped
  • 200 grams Bean sprouts (7 oz)
  • 1 Cucumber, julienned
  1. In a mixing bowl, combine the beef, oyster sauce, half the minced garlic, minced lemongrass, salt, pepper, chicken stock and 1 tablespoon vegetable oil. Mix well and let marinate for at least 15 minutes
  2. In a heated wok, add 2 tablespoon vegetable oil and the rest of the minced garlic and sauté till fragrant. Then add the marinated beef and stir-fry on high heat until the beef is no longer pink
  3. Cook the rice vermicelli following the package instructions
  4. To assemble the dish, place some fresh greens in the bowl, then a handful of rice vermicelli. Top with the stir-fried beef, pickled daikon and carrots (do chua), fried shallot and crushed peanuts. Pour some light dipping fish sauce over the noodle (like salad dressings). Stir well and serve

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