Vietnamese · Dinner
Lemongrass Beef Noodle Bowl
Bun Bo Xao
Saigon vermicelli bowl topped with stir-fried lemongrass beef and red onion seared in a fish sauce caramel, layered over rice noodles with shredded lettuce, cucumber, herbs, pickled carrot, crushed peanuts, and nuoc cham.
$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
68gCarbs
8gSugar
4gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Mince lemongrass cores, garlic, and shallot. Toss beef with shallot, garlic, lemongrass, 2 tbsp fish sauce, dark soy, brown sugar, and black pepper; let sit 10 minutes until evenly coated. Peel carrot into matchsticks, slice red onion and chilli into rings, cucumber into half-moons. Whisk 1/2 cup fish sauce, hot water, granulated sugar, lime juice, and 1 chilli 1 minute until amber.
2
Boil
Bring a pot of water to a rolling boil over high heat 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
3
Sear
Heat 2 tbsp oil in a wok over high heat 90 seconds until smoking. Add beef in a single layer, sear 90 seconds without moving until deep crust forms. Toss with red onion 90 seconds until edges brown and onion softens.
4
Build
Crush peanuts coarsely. Pick mint and cilantro leaves from stems, tear lettuce into bite-sized pieces. Lift carrot from nuoc cham with a slotted spoon to drain.
5
Plate
Lay lettuce in the base of two deep bowls, mound vermicelli over, tip beef and red onion on top. Scatter cucumber, herbs, pickled carrot, crushed peanuts, and fried shallot, then pour nuoc cham over to dress and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef sirloin
- 4 stalks lemongrass
- 8 garlic cloves
- 60g (2.1 oz) shallot
- 120ml (1/2 cup) fish sauce
- 2 tsp dark soy sauce
- 2 tsp light brown sugar
- 1 tsp ground black pepper
- 2 tbsp neutral oil
- 120g (4.2 oz) red onion
- 300g (10.6 oz) dried rice vermicelli
- 120g (4.2 oz) carrot
- 60ml (1/4 cup) hot water
- 2 tbsp granulated sugar
- 2 tbsp fresh lime juice
- 2 fresh red bird chilli
- 120g (4.2 oz) cucumber
- 60g (2.1 oz) butter lettuce
- 15g (small handful) Vietnamese mint
- 12g (small handful) cilantro
- 20g (small handful) roasted peanuts
- 10g (small handful) fried shallot