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Vietnamese Beef Noodle Salad (Bun Bo Xao)

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Vietnamese Beef Noodle Salad (Bun Bo Xao)

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Adjust Servings:
1 pound Beef Chuck Thinly sliced
2 tablespoons Fish Sauce
1 tablespoon Brown Sugar
3 cloves Garlic Minced
1 stalk Lemongrass Inner tender part only, minced
1 tablespoon Vegetable Oil
Serving Sauce
4 tablespoons Brown Sugar
3 tablespoons Rice Vinegar
3 tablespoons Fish Sauce
1 tablespoon Lime Juice
1 teaspoon Powdered Garlic
1 teaspoon Powdered Ginger
1 Thai bird chili Thinly sliced
1/2 cup Cold Water
1/2 pound Rice Vermicelli
1/2 medium Carrot Cut in 3-inch lengths, julienned
1 small Cucumber Cut in 3-inch lengths, julienned
Mint Leaves
Basil Leaves
1/4 cup Peanuts Crushed
Kitchen Supplies
Small Cast Iron Skillet

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Zesty marinaded beef over room-temperature vermicelli noodles served with a classic Vietnamese sauce

  • 30 min
  • Serves 2
  • Easy


  • Beef

  • Serving Sauce

  • Noodles

  • Garnish

  • Kitchen Supplies





Marinade beef

In a medium bowl, combine well fish sauce, brown sugar, garlic and lemongrass. Add beef chuck and toss well to combine. Let stand for 15 minutes.


Make serving sauce

In a small bowl, combine brown sugar, rice vinegar, fish sauce, lime juice, powdered garlic, powdered ginger, Thai bird chili and water. Stir well to combine then let sit for 15 minutes.


Cook noodles

In a medium pot, bring 4 cups of water to a boil. Add rice vermicelli noodles and cook for 8 minutes until soft. Drain water in a colander and divide noodles into 2 serving bowls.


Cook beef

Over medium heat, add vegetable oil to a small cast iron skillet. When hot (in about 1 minute), place beef in one layer on the skillet. Cook for 1 minute on each side until browned, 2 minutes total. You may need to work in batches if you can't fit all the beef in one layer. Remove beef from heat and place on top of noodles in the serving bowls.

Add the carrots, cucumbers, basil leaves, mint leaves and crushed peanuts to the serving bowls. Drizzle lightly with serving sauce (start with a small amount then add more to your liking). Enjoy!

Rebecca Chan

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