Recipe
Bún Bò Nam Bộ - Vietnamese Lemongrass Beef Noodle Salad
Zesty Lemongrass Beef Salad: A Burst of Vietnamese Flavors
4.6 out of 5
Indulge in the vibrant flavors of Vietnamese cuisine with this refreshing Bún Bò Nam Bộ recipe. This dish combines tender lemongrass-marinated beef, fresh herbs, crisp vegetables, and rice noodles, all tossed together in a zesty dressing. It's a perfect balance of savory, tangy, and aromatic flavors.
Metadata
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-fat, Low-calorie
Allergens
Fish (fish sauce)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
Ingredients
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500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
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2 stalks lemongrass, white parts only, finely minced 2 stalks lemongrass, white parts only, finely minced
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3 cloves garlic, minced 3 cloves garlic, minced
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2 tablespoons fish sauce 2 tablespoons fish sauce
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
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1 cup bean sprouts 1 cup bean sprouts
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1 cup fresh mint leaves 1 cup fresh mint leaves
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1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
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1 cup pickled carrots (thinly sliced carrots marinated in vinegar, sugar, and salt) 1 cup pickled carrots (thinly sliced carrots marinated in vinegar, sugar, and salt)
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1 cucumber, thinly sliced 1 cucumber, thinly sliced
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2 tablespoons chopped peanuts (optional) 2 tablespoons chopped peanuts (optional)
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Lime wedges, for serving Lime wedges, for serving
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 10g, 2g
- Carbohydrates (total, sugars): 40g, 5g
- Protein: 25g
- Fiber: 4g
- Salt: 2g
Preparation
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1.In a bowl, combine the minced lemongrass, minced garlic, fish sauce, soy sauce, and vegetable oil. Add the sliced beef and marinate for at least 30 minutes.
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2.Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
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3.Heat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes on each side until cooked to your desired doneness. Remove from heat and let it rest for a few minutes before slicing into thin strips.
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4.In a large bowl, assemble the salad by combining the cooked rice vermicelli noodles, bean sprouts, mint leaves, cilantro leaves, pickled carrots, and cucumber slices.
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5.Prepare the dressing by whisking together the following ingredients in a small bowl: 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon sugar, 1 minced chili (optional).
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6.Pour the dressing over the salad and toss gently to combine.
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7.Serve the salad in individual bowls, topped with the grilled beef slices and chopped peanuts (if desired). Garnish with lime wedges on the side.
Treat your ingredients with care...
- Lemongrass — To extract the most flavor from lemongrass, bruise the stalks with the back of a knife before mincing.
- Rice vermicelli noodles — Make sure to rinse the cooked noodles with cold water to prevent them from sticking together.
- Pickled carrots — For a quick pickling solution, combine equal parts vinegar, sugar, and salt. Let the carrots marinate for at least 30 minutes before using.
Tips & Tricks
- For a spicier kick, add sliced chili peppers to the dressing.
- Customize the salad by adding other fresh herbs like Thai basil or Vietnamese coriander.
- If you prefer a vegetarian version, substitute the beef with grilled tofu or tempeh.
- To save time, you can marinate the beef overnight for even more flavor.
- Adjust the amount of fish sauce and lime juice in the dressing according to your taste preferences.
Serving advice
Serve the Bún Bò Nam Bộ salad as a main course for a light and refreshing lunch or dinner. It can also be served as a starter or appetizer for a Vietnamese-inspired feast.
Presentation advice
Present the Bún Bò Nam Bộ salad in individual bowls, arranging the colorful ingredients in an appealing manner. Garnish with a sprinkle of chopped peanuts and a lime wedge on the side for an extra touch of freshness.
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