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.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 60ml fish sauce, hot water, granulated sugar, lime juice, and 1 chilli 1 minute until amber.
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.
Sear
Heat 2 tbsp oil in a wok or large skillet over high heat 90 seconds until smoking. Add beef in a single layer, sear 2 minutes without moving until deep crust forms. Toss with red onion 90 seconds until edges brown and onion softens.
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.
Plate
Lay lettuce in the base of 2 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.
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