Bun Bo Xa Ot Vietnamese Steak And Rice Noodle Salad As Made By Diep Recipe By Tasty

THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE

Steps:

• At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
• At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
• When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
• To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
• Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
• Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
• Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.

VIETNAMESE BEEF AND RICE NOODLE SALAD

Steps:

• Bring a pot of water to a boil. Toss in the rice noodles and boil for 5 minutes.
• Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
• In a dry wok or large skillet over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.
• In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce.
• In a small saucepan over medium heat, stir together the fish sauce, rice vinegar, water, and sugar and heat until bubbles just begin to form. Remove from the heat and let cool.
• Add the garlic, chile, and lime juice to the mixture.
• Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons chopped lemongrass, the fish sauce, and half the garlic. Let marinate for 10 minutes.
• In a wok or large skillet over medium heat, heat the oil. Working in 2 batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining beef but leave it in the wok or skillet.
• Return the first batch of beef and the vegetables to the wok, season with the sugar, salt, and pepper, and stir-fry until warmed through. Remove from the heat.
• Divvy the rice noodles among 4 bowls or plates, top with the vegetable mixture, and sprinkle with the crushed peanuts. Pile the beef on top and sprinkle with the remaining peanuts. Pass the dipping sauce on the side for drizzling or dipping.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS BEEF (BUN BO XAO)

Steps:

• Gather the ingredients.
• Cut the sirloin against the grain into slices a little less than a quarter of an inch thick.
• Then, cut each slice into chunks about 1/2-inch wide. Place into a medium bowl.
• Mix the beef chunks with the nước mắm (fish sauce), garlic, and lemongrass.
• Divide the noodles between 2 bowls. Top with the julienned cucumber, pickled carrot and radish and finger chilie (if using).
• Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about 2 minutes.
• Divide the beef between the 2 bowls.
• Top with fresh herbs, peanuts, and fried shallots.
• Serve with nước mắm pha on the side.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
• Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
• Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
• Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
• Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
• Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD

Steps:

• Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
• In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
• Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
• Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.

BUN BO XA OT (VIETNAMESE STEAK AND RICE NOODLE SALAD) AS MADE BY DIEP RECIPE BY TASTY

Steps:

• Make the lemongrass chili oil: Chop the bottom 4 inches (10 cm) from the lemongrass stalks and discard the tops. Peel off any tough outer layers and discard, then thinly slice the remaining lemongrass. Process the sliced lemongrass in a food processor until very finely minced. You should have about 1 cup (130 g) total.
• In a large enameled Dutch oven, heat the canola oil over high heat until it reaches 300°F (150°C). Add the garlic and lemongrass to the hot oil and cook until the garlic is golden brown and aromatic, about 10 minutes. Add the shallots. Reduce the heat to very low and add the red pepper flakes. Cook until extremely aromatic, about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking for 2 hours, stirring occasionally to prevent the garlic from scorching at the bottom, until the oil has turned red. Remove the pot from the heat and let the chili oil cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
• Make the pickles: Place the daikon and carrots in a deep bowl.
• In a small pot, combine the sugar, vinegar, water, garlic and salt. Bring to a simmer over medium heat and stir until the sugar dissolves.
• Pour the brine over the vegetables and let sit for at least 1 hour. The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.
• Make the nuoc cham: In a small pot, bring the water and sugar to a simmer over medium heat. Add the garlic and stir until the sugar dissolves. Stir in the vinegar and fish sauce. Remove the pot from the heat and let the nuoc cham cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
• Make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
• Heat a large cast iron skillet over medium-high heat until smoking. Sear the steak in the hot skillet until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 6-10 minutes, turning the steak as needed to ensure even cooking. The timing of the steak will depend largely on the thickness of the meat. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
• To serve, add the rice noodles to a wide, shallow dish. Arrange the lettuce, basil, mint, pickles, fried shallots, and peanuts on top. Arrange the beef on top and spoon over some nuoc cham and lemongrass chili oil.".
• Enjoy!