Bún Bò Nam Bộ - Vietnamese Lemongrass Beef Noodle Salad

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 stalks lemongrass, white parts only, finely minced 2 stalks lemongrass, white parts only, finely minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves 1 cup fresh cilantro leaves
• 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)
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 tablespoons chopped peanuts (optional) 2 tablespoons chopped peanuts (optional)
• 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

1. 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.
2. 2.
   Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
3. 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.
4. 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.
5. 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).
6. 6.
   Pour the dressing over the salad and toss gently to combine.
7. 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.