Lemongrass Beef and Onion Noodle Salad (Bun Bo)
This light and fragrant Vietnamese dish can be made even faster if you use pre-purchased Nuoc Cham. I also use a purchased fine coleslaw mix instead of the lettuce and carrot in the salad, and finally, I use a meat cut called "Sizzling Steak" which is already in very thin steaks, so you only need to slice these up—much less to chop and a very impressive-looking meal! Cooking time does not include marinating time.
This light and fragrant Vietnamese dish can be made even faster if you use pre-purchased Nuoc Cham. I also use a purchased fine coleslaw mix instead of the lettuce and carrot in the salad, and finally, I use a meat cut called "Sizzling Steak" which is already in very thin steaks, so you only need to slice these up—much less to chop and a very impressive-looking meal! Cooking time does not include marinating time.
- 6 tablespoons water
- 1/2 teaspoon sugar
- 3 tablespoons vegetable oil
- fresh ground pepper to taste
- 3 tablespoons sugar
- 1/4 cup fresh lime juice
- 6 garlic cloves minced
- 1 large garlic clove
- 2 cups bean sprouts
- 1 1/2 tablespoons fish sauce
- 1 red fresh chili pepper seeded
- 5 tablespoons fish sauce
- 2 tablespoons grated carrots
- 3/4 lb dried rice vermicelli soaked in warm water for 15 minutes
- 4 cups finely shredded lettuce
- 1/2 english cucumber peeled and finely julienned
- 1 carrot peeled and finely grated
- 1/2 cup coarsely chopped fresh thai basil
- 1/2 cup finely shredded fresh mint leaves
- 1 lb flank steak thinly sliced against the grain
- 2 stalks lemongrass very finely chopped
- 1 large red onion very thinly sliced
- 1/2 cup chopped unsalted dry roasted peanuts
- fried shallots for serving
- Carbohydrate 81.3811123125532 g
- Cholesterol 39.689332375 mg
- Fat 16.0820324299196 g
- Fiber 4.8884567756457 g
- Protein 27.8765225509071 g
- Saturated Fat 3.99767744773125 g
- Serving Size 1 1 serving(s) (422g)
- Sodium 5108.20754761206 mg
- Sugar 76.4926555369075 g
- Trans Fat 1.31462434204323 g
- Calories 580 calories
Step-by-step
- To make the dipping sauce: In a mortar, pound together the garlic and red chili with a pestle until pureed (or pass the garlic clove through a garlic press). Mix in the lime juice, fish sauce, sugar, and water and add the carrot. Set aside.
- Noodles: Drain the noodles in a colander, then pour boiling water over them. Let them sit in the hot water for about 5 minutes until tender. Drain, rinse thoroughly with cold running water, and drain again. Set aside.
- Salad: To make the salad, in a large bowl, toss together the lettuce, cucumber, bean sprouts, carrot, basil, and mint.
- Beef and onions: In a mortar and pestle, pound together the lemongrass, 3 garlic cloves, and sugar until it is well combined. Add fish sauce and pepper to produce a paste. Add one tablespoon of the oil, mix well, and add the meat; cover and set aside to marinate for at least 30 minutes.
- Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the remaining 2 Tbs. oil and the remaining 3 garlic cloves and stir-fry until light golden brown, about 30 seconds. Add the onion and stir-fry until the layers separate, about 30 seconds more. Remove the onion and garlic from the pan.
- Add additional oil if the pan is dry (it shouldn't be). When the oil is hot, add a batch of the beef mixture and spread it over the bottom of the pan. Cook until the beef is nicely seared on the bottom, about 1 minute. Turn the beef over and sear the other side, about 1 minute more. Transfer the beef and onion to a plate. Fry the remaining beef mixture in batches.
- When all of the beef is seared, return the beef and onion to the wok and toss for a few seconds to reheat if required.
- To assemble: Divide the salad and noodles evenly among 4 shallow bowls or plates. Spoon one-quarter of the beef-onion mixture over each salad. Garnish with the peanuts and fried shallots. Pour the dipping sauce into individual bowls and encourage diners to toss the salad to their liking and add their own nuoc cham to taste.
My Go-To Vietnamese Noodle Salad: A Quick & Easy Weeknight Meal
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are a whirlwind of school pick-ups, homework help, and the never-ending cycle of laundry. So, when I discovered this Lemongrass Beef and Onion Noodle Salad (Bun Bo), it quickly became a family favorite. It's incredibly flavorful, refreshing, and best of all, surprisingly quick to prepare – a lifesaver on those crazy busy evenings!
What sets this recipe apart is its adaptability. You can easily tailor it to your own preferences and what you have on hand. For example, I often use pre-cut coleslaw mix as a shortcut, saving me precious chopping time. The "Sizzling Steak" from my local grocery store is a game-changer; its thin cuts require minimal cooking time. And, if you're short on time, using a store-bought Nuoc Cham sauce eliminates a step entirely, allowing for a faster prep time. The fresh herbs and vibrant colors make it a visually appealing dish, transforming even a simple weeknight meal into something special.
The beauty of this salad lies in its balance of flavors and textures. The fragrant lemongrass and garlic create an aromatic base, while the sweetness of the sugar and tanginess of the lime juice cut through the richness of the beef. The crunchy peanuts and shallots add a pleasant textural contrast, and the fresh herbs provide a burst of refreshing flavor. Every bite is a delightful experience.
Beyond its ease and taste, this salad is also incredibly versatile. You can adjust the amount of chili to control the spice level. If you’re not a fan of beef, chicken or shrimp can also be used. Even the vegetables can be swapped out based on what's in season or what you prefer. It's a fantastic way to use up leftover cooked proteins, too. The possibilities are endless!
Tips for Success:
- Marinate the Beef: Marinating the beef is key to its flavor. Allow it to marinate for at least 30 minutes, but longer is even better!
- Don't Overcook the Beef: The beef should be seared, not overcooked. Aim for a minute per side for a tender, juicy result.
- Prepare Ahead: You can prepare the dipping sauce and chop the vegetables ahead of time to make weeknight preparation even faster.
- Fresh Herbs: Don't skimp on the fresh herbs! They add a significant amount of flavor and freshness to the dish.
This Lemongrass Beef and Onion Noodle Salad isn't just a meal; it's a celebration of fresh, vibrant flavors and the joy of a quick, satisfying dinner. It's a dish that’s perfect for busy weeknights, casual gatherings, or even a light lunch. So, ditch the takeout menus, grab your ingredients, and experience the magic of this easy-to-make, flavorful, and delightful Vietnamese salad.
This recipe has become a staple in my kitchen. It's versatile, adaptable, delicious, and most importantly, it helps me make healthy and happy meals for my family without sacrificing too much of my valuable time. Give it a try and you’ll see why I'm so obsessed with this simple yet incredible noodle salad. The combination of the tender beef, fresh herbs, and flavorful sauce is simply irresistible!
I encourage you to experiment with different variations. Feel free to add other vegetables, such as bell peppers or shredded carrots, to increase the nutritional value and color. You could also add some cooked shrimp or tofu for an extra protein boost. Remember, cooking should be enjoyable, and this recipe is a testament to that—a delicious and satisfying meal that you can customize to your liking, making it a true reflection of your culinary creativity.
