Bun Bo Xao Vietnamese Noodle Salad (Printable Version)

Sizzling beef atop vermicelli noodles with crisp vegetables and tangy lime dressing.

# What You'll Need:

→ For the Beef

01 - 14 oz sirloin or flank steak, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp fish sauce
04 - 1 tbsp oyster sauce
05 - 1 tsp sugar
06 - 2 cloves garlic, minced
07 - 1 tbsp vegetable oil

→ For the Salad

08 - 10.5 oz dried rice vermicelli noodles
09 - 1 small cucumber, julienned
10 - 2 carrots, julienned
11 - 1 cup bean sprouts
12 - 1 cup lettuce, shredded
13 - 1/2 cup fresh mint leaves
14 - 1/2 cup fresh cilantro leaves
15 - 1/4 cup roasted peanuts, chopped
16 - 2 scallions, thinly sliced
17 - 1 red chili, thinly sliced (optional)

→ For the Nuoc Cham Dressing

18 - 4 tbsp fish sauce
19 - 4 tbsp lime juice (about 2 limes)
20 - 3 tbsp sugar
21 - 4 tbsp water
22 - 1 clove garlic, minced
23 - 1 small red chili, minced (optional)

# Step-by-Step:

01 - Combine sliced beef with soy sauce, fish sauce, oyster sauce, sugar, minced garlic, and vegetable oil in a bowl. Mix thoroughly and marinate for at least 15 minutes.
02 - Cook rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
03 - Whisk together fish sauce, lime juice, sugar, water, minced garlic, and chili in a small bowl until sugar completely dissolves. Adjust seasoning to taste.
04 - Julienne cucumber and carrots into thin strips. Rinse bean sprouts and shred lettuce. Arrange all prepared vegetables with fresh herbs for easy assembly.
05 - Heat a large skillet or wok over high heat. Add marinated beef and stir-fry for 2-3 minutes until just cooked through. Remove immediately from heat.
06 - Divide vermicelli noodles among four serving bowls. Arrange lettuce, cucumber, carrots, bean sprouts, and sautéed beef on top. Garnish with mint, cilantro, scallions, peanuts, and sliced chili.
07 - Drizzle nuoc cham dressing over each bowl just before serving. Offer additional dressing on the side if desired.

# Expert Advice:

01 -
  • The perfect balance of hot and cold, with searing beef meeting crisp cool vegetables in every single bite
  • That incredible nuoc cham dressing ties everything together with sweet, sour, salty magic that youll want to put on everything
  • Ready in under 40 minutes but tastes like it came from a restaurant that's been perfecting it for generations
02 -
  • The beef must be sliced as thinly as possible against the grain to remain tender after quick cooking. Thicker slices will turn tough and chewy.
  • Do not overcrowd the pan when cooking the beef or it will steam instead of sear. Work in batches if necessary.
  • The noodles must be completely cooled before assembling or they'll melt the fresh herbs and create a soggy mess.
03 -
  • Rinse your rice noodles under cold water until they're completely cool and the water runs clear, otherwise they'll stick together.
  • Let the beef come to room temperature for 20 minutes before cooking for more even searing.

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