Vietnamese Noodle Salad With Lemongrass Beef (Bun Bo Xao)
A classic Vietnamese stir-fried beef noodle salad features rice vermicelli, fresh and pickled vegetables, savory beef, and aromatic garnishes.
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Instructions
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Slice sirloin against the grain into 1/4-inch pieces, then cut into 1/2-inch chunks and place in a bowl.
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Combine beef with fish sauce, garlic, and lemongrass.
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Divide noodles into two bowls, then top with cucumber, pickled carrot and radish, and optional chili.
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Heat peanut oil in a wok until smoking, then stir-fry the marinated beef for approximately 2 minutes.
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Distribute the cooked beef into the noodle bowls.
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Garnish with fresh herbs, peanuts, and fried shallots.
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Serve alongside prepared fish sauce dipping sauce.