THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE
Smoky umami goodness in a bowl.
Provided by Mike
Categories Main Course
Time 1h30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 299 kcal, Carbohydrate 13 g, Protein 36.5 g, Fat 10.6 g, SaturatedFat 3.1 g, Cholesterol 101 mg, Sodium 1201 mg, Fiber 0.2 g, Sugar 10.4 g, ServingSize 1 serving
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
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 BEEF NOODLE SALAD BOWLS
One of the best cold Vietnamese dishes has to be these Vietnamese beef noodle bowls. Each bowl is filled with rice vermicelli noodles and tender marinated beef strips. It is then loaded up with as many fresh herbs and vegetables as you want and at the end, tied together by an amazing traditional Vietnamese dressing (nuoc mam cham).
Provided by Scruff
Time 35m
Number Of Ingredients 15
Steps:
- Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
- Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
- Prep the vegetables.
- Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
- Bring a large fry pan or skillet to high temperature. Add 1 tbsp of oil and flash fry the beef strips until medium/medium-rare.
Nutrition Facts : Carbohydrate 74 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 1311 mg, Fiber 3 g, Sugar 20 g, Calories 582 kcal, ServingSize 1 serving
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.
Nutrition Facts : Calories 614 kcal, Carbohydrate 56 g, Cholesterol 104 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 24 g, Fat 27 g, ServingSize 2 bowls of bún bò xào, UnsaturatedFat 0 g
More about "vietnamese beef noodle salad bowls recipes"
VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO) - DELIGHTFUL …
From delightfulplate.com
4.7/5 (7)Total Time 30 minsCuisine VietnameseCalories 653 per serving
- Slice beef thinly against the grain and marinate with oyster sauce, black pepper, garlic, ginger for 20-25 minutes.
- Prepare all the veggies: wash lettuce, micro greens and bean sprouts. Wash, peel and julienne carrot and cucumber. Prepare all the herbs.
VIETNAMESE BEEF SALAD | BEST BEEF RECIPES
From bestbeefrecipes.com
VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO) - COOKING …
From cooking-therapy.com
VIETNAMESE BEEF NOODLE SALAD BOWL - BúN Bò XàO | VIETNAMESE …
From duncanlu.com.au
VIETNAMESE | RECIPETIN EATS
From recipetineats.com
VIETNAMESE BEEF-NOODLE BOWL RECIPE | MYRECIPES
From myrecipes.com
VIETNAMESE NOODLES WITH LEMONGRASS CHICKEN | RECIPETIN EATS
From recipetineats.com
SPICY VIETNAMESE BEEF NOODLE BOWL - LIVEBEST
From livebest.info
15+ BEST NOODLE SOUP RECIPES - EATINGWELL.COM
From eatingwell.com
VIETNAMESE-STYLE NOODLE BOWLS WITH CHICKEN RECIPE - SIMPLY …
From simplyrecipes.com
22 EASY BEEF CUBE RECIPES FOR AN AMAZING DINNER
From gloriousrecipes.com
VERMICELLI NOODLE SALAD | RECIPETIN EATS
From recipetineats.com
VIETNAMESE BEEF NOODLE BOWL - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
VIETNAMESE BEEF AND NOODLE SALAD BOWLS — KATIE LEE BIEGEL
From katieleebiegel.com
GRILLED VIETNAMESE BEEF VERMICELLI BOWL – BúN Bò XàO
From dishnthekitchen.com
VIETNAMESE BEEF NOODLE SALAD | EASY MEALS | SBS FOOD
From sbs.com.au
VIETNAMESE BEEF & CRUNCHY NOODLE SALAD - MARION'S KITCHEN
From marionskitchen.com
CUSTOM CULINARY - VIETNAMESE PHO (BEEF NOODLE SOUP)
From customculinary.com
VIETNAMESE LEMONGRASS ‘BEEF’ VERMICELLI SALAD - RECIPES - FABLE
From fablefood.co
VEGETARIAN VIETNAMESE PHO RECIPE, HOW TO RECREATE IT AT HOME
From slurrp.com
CHRIS BABER VIETNAMESE-STYLE NOODLE RECIPE | BUN CHA
From thehappyfoodie.co.uk
22 DELICIOUSLY SLURPABLE NOODLE RECIPES - MSN.COM
From msn.com
VIETNAMESE RICE NOODLE SALAD BOWL RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love