Overview of Vietnamese Beef Noodle Salad (Bun Bo Xao)
vietnamese Beef Noodle Salad goes by “ bun bo xao ” or “ bun bo Nam Bo ” in Vietnamese. A bowl of this tasty noodle salad is normally substantial enough to be a full meal by itself. I think this dish says quite a bunch about Vietnamese cuisine which values a fresh, pure and uninfected taste.
If you visit Hanoi, it is quite easily to find a street food shop sell this dish. Bun Bo Xao and Bun Cha ( Vietnamese grilled pork meatballs with noodles ) are two popular attic street food dishes in Hanoi .
It is ace slowly to replicate this attic salad at home plate. Stir-fried beef and colorful vegetables and herbs are placed on a bed of soft vermicelli noodles. To make it even more delightful, we sprinkle it with crunchy fried shallots and roasted peanuts .
We then drizzle vietnamese touch pisces sauce dressing over the salad and give it a good mix before eating. simple as it may sound, it is a feast to the eyes and stomach .
Cooking Vietnamese Beef Noodle Salad (Bun Bo Xao)
Ingredients
The main ingredients for this serve are beef, rice vermicelli noodles (bun), your choice of vegetables and fresh herbs .
Fried shallots and roasted peanuts are reasonably optional, but their crunchiness and nuttiness do increase the delectability. You can buy electrocute shallots packed in a jolt at asian grocery stores .
My darling beef hack for stir-frying is flank steak which is very flavorful. It becomes tender when marinated hanker adequate. I recommend using flank steak, slit it against the grain ampere thinly as you can and marinate for about 25-30 minutes .
You can surely choose another cut you like. The key here is to slice it against the grain thinly, marinade, and stir-fry in belittled batches .
In terms of vegetables, there is an align from which you can choose. I normally use at least two types of vegetables from this list :
- lettuce,
- micro greens,
- bean sprouts,
- carrot,
- cucumber
As for herb, I often choose mint and coriander for their freshen spirit and not besides strong olfactory property .
Fresh veggies and herbs for Vietnamese Beef Noodle Salad: lettuce, carrot, cucumber and bean sprouts. If you cook vietnamese food frequently, it is always a good idea to have a backpack of rice vermicelli noodles in the pantry. My favorite brand is Bamboo Tree (Ba cay tre). After trying several brands, I can conclude that their vermicelli noodles are the best .
Bamboo tree (Ba Cay Tre) vermicelli noodle brand. If your local asian grocery stores don ’ t carry Bamboo tree vermicelli noodles, the second best brand to try is Three Ladies Brand Rice Vermicelli .
Some Products I Used to Make this Dish
- Bamboo Tree vermicelli noodles, the best vermicelli noodle brand. If you cannot find it, get Three Ladies brand.
- Red Boat fish sauce, which contains just anchovies and salt. It doesn’t contain sugar or any weird ingredients.
- Oyster sauce
- Scanpan nonstick skillet: I like my stainless steel and cast iron skillets a lot, however Scanpan is my go-to skillet when I need to stir-fry thinly-sliced meat. Hand wash it and don’t use metal utensils and it will last for a while.
Cooking notes
It may be a count of preference, but I like to eat my vietnamese beef noodle salad strong. To do that, everything else must be quick before stir-frying the gripe .
The noodles can be warmed up by running them through hot water very concisely or microwaving them quickly. To warm up the preen, you can microwave it for about 30 seconds .
Put the noodles, veggies and herbs in the serve lawn bowling, and then stir-fry the gripe. Add the beef to the bowl, sprinkle peanuts and fried shallots, then serve immediately with the dress .
This Lemongrass Pork Noodle Salad ( Bun Thit Xao ) is besides delightful and the cook method acting and many of the ingredients are similar. You may want to check it out since I made a television showing how to make it american samoa well as how to slice cucumbers quickly for attic salad .
Related Recipes
early classic dishes of hanoi :
I ’ d love to hear what you think about the dish, so please feel free to leave a comment. You can find my solicitation of vietnamese recipes here. I add new recipes every workweek sol permit ’ s connect on Facebook, Pinterest and Instagram for the latest updates .
Vietnamese Beef Noodle Salad (Bun Bo Xao)
vietnamese beef noodle salad is packed with fresh herbs, flavorful gripe, and refreshing calcium hydroxide pisces sauce dressing. It is easy to make, and you can enjoy it either as a chief or english smasher .
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Prep Time:
20
minutes
Cook Time:
10
minutes
Total Time:
30
minutes
Servings:
2
people
Calories:
653
kcal
writer :
Ingredients
For the beef
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1 pound gripe
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1 1/2 tablespoons oyster sauce
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1 tablespoon fish sauce
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1 tablespoon minced garlic
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1/2 teaspoon grated ginger
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black pepper
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cooking oil
For the lime fish sauce dressing
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3 tablespoons lime juice ( about 1 fat calcium hydroxide )
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3 1/2 tablespoons warm body of water
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1 1/2 tablespoons fish sauce
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2 teaspoons sugar
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2
Read more: Old Fashioned Chicken and Dumplings
teaspoons minced garlic
For serving
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rice vermicelli noodles
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lettuce or micro greens
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1 carrot, julienned
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1 cucumber, julienned
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bean sprouts
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Cilantro, approximately chopped
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mint
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fried shallots
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roasted peanuts
Instructions
- Slice beef thinly against the grain and marinade with oyster sauce, black pepper, garlic, ginger for 20-25 minutes .
- Whisk together all ingredients to make the snip and set aside. Adjust to preference .
- Prepare vermicelli noodles according to box direction .
- Prepare all the veggies : wash lettuce, micro greens and bean sprouts. Wash, peel and julienne carrot and cucumber. Prepare all the herb .
- rate noodles in serving bowl and top with veggies and herbs .
- place a pan over medium high heat. When pan is hot, add anoint, add beef in one single layer and let it cook undisturbed for 20-30 seconds. Add fish sauce and stir-fry until just cooked through. make in humble batches if needed to avoid crowding the pan .
- position the cooked beef over noodles, drizzle dressing and service. It ’ second frequently good to start with a small sum of dress and taste to see if you want to add more .
Notes
- To enjoy the beef noodle salad warm, prepare everything else before stir-frying the beef. The noodles can be warmed up by running them through hot water very briefly. To warm up the dressing, you can microwave it for about 30 seconds. Put the noodles, veggies and herbs in the serving bowls, and then stir-fry the beef.
- Work in small batches when stir-frying the beef if needed. I stir-fry 1 lb of beef in 3 batches.
- The recipe is enough for 2 people eating it as a main dish. If you serve it as a side dish, it is enough for 4 people.
- Here are some other ingredients you can marinate with the beef: minced lemongrass and a small amount of five-spice powder.
Nutrition
Calories:
653
kcal
|
Carbohydrates:
17
g
|
Protein:
42
g
|
Fat:
46
g
|
Saturated Fat:
17
g
|
Cholesterol:
161
mg
|
Sodium:
2314
mg
|
Potassium:
1005
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
5203
IU
|
Vitamin C:
16
mg
|
Calcium:
90
mg
|
Iron:
5
mg
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