Bun Bo Xao is a popular Vietnamese dish and a perfect introduction for a newbie to their cuisine. This stir-fried dish is fragrant and with loads of beautiful flavors. Imagine marinated beef paired with vegetables, rice noodes and touch of citrusy flavor from the lemon. It’s absolutely a great dish to share with family and friends!
Vietnamese Lemon Grass Beef And Vermicelli Noodle Dish (Bun Bo Xao)
Bun Bo Xao is a popular Vietnamese dish and a perfect introduction for a newbie to their cuisine. This stir-fried dish is fragrant and with loads of beautiful flavors. Imagine marinated beef paired with vegetables, rice noodes and touch of citrusy flavor from the lemon. It’s absolutely a great dish to share with family and friends!
Print
Pin
RateServings: 2
Ingredients
FOR THE DIPPING SAUCE
- 4 tbsp Brown Sugar
- 3 tbsp Rice Vinegar
- 3 tbsp Lime Juice
- 1/4 cup Water
- 3 tbsp Thai Fish Sauce
- 2 cloves Garlic minced
- 1 tbsp Fresh Ginger grated
- 1 medium Red Chili deseeded and chopped
FOR THE STIR-FRY
- 120 gms Vermicelli Noodles uncooked
- 250 gms Beef Sirloin cut into 1/4-inch thick slices
- 2 tbsp Thai Fish Sauce
- 1 tbsp Brown Sugar
- 3 cloves Garlic minced
- 3 tbsp Lemongrass finely chopped (tender centers only)
- 1 tbsp Fresh Ginger grated
- 1 head Iceberg Lettuce rinsed and tender centerseparated
- 2 tbsp Canola Oil
- 2 tbsp Scallions sliced thinly
- 1 medium Carrots cut into julienne
- 1 medium Cucumber cut into julienne
- 3 tbsp Cilantro chopped coarsely
- 3 tbsp Roasted Peanuts crushed
- 2 Red Chili sliced thinly (optional)
- 3 tbsp Peanuts roasted and crushed
Instructions
- Stir together sugar, rice vinegar, water and lime juice in a small bowl.
- Add fish sauce, garlic, red chilli and ginger. Set aside.
- Place noodles in a big bowl and pour hot water. When the noodles are al dente, drain and wash with cold water. When the noodles have cooled down, add some canola oil to prevent from sticking.
- Meanwhile, combine beef, fish sauce, sugar, garlic, ginger, and lemongrass in a bowl, massage the ingredients together and let it sit for 30 minutes.
- Line 2 individual large-wide soup bowls with a few lettuce leaves and top with cooked noodles.
- Heat the oil in a stir-fry pan over high heat. When the pan is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked; about 2 minutes.
- Top noodles with cooked beef, scallions, carrots, and cucumber.
- Sprinkle with red chilli, cilantro and crushed peanuts. Drizzle generously with dipping sauce.
