Vietnamese Bún Bò Nam Bộ (Beef Noodle Salad)

recipe photorecipe photo

Difficulty

medium

Time

50m

Price Category

average

Calories

Medium

Bún Bò Nam Bộ is a refreshing and flavorful Vietnamese noodle salad, perfect for a light yet satisfying lunch or dinner. Thinly sliced, seasoned beef, rice vermicelli, crispy vegetables, and a rich Nuoc Cham dressing create a harmonious blend of flavors. This dish is a true gem of Vietnamese cuisine, guaranteed to transport you to distant Asia.

ingredients

4 Servings
600 g beef sirloin or flank steak, thinly sliced
400 g dry rice vermicelli
160 ml fish sauce (for Nuoc Cham dressing)
4 tbsp sugar (for Nuoc Cham dressing)
2 pcs limes, juice squeezed (for Nuoc Cham dressing)
4 cloves garlic, minced (2 for beef, 2 for dressing)
1 pc red chili, thinly sliced (to taste)
1 pc carrot, grated or julienned
1 pc cucumber, julienned
1 head iceberg lettuce, shredded
150 g bean sprouts
80 g roasted peanuts, coarsely crushed
1 bunch fresh mint, leaves picked
1 bunch fresh cilantro, chopped
2 pcs shallots, thinly sliced and fried until crispy
4 tbsp vegetable oil
2 tbsp soy sauce (for beef)
1 tsp freshly ground black pepper (for beef)
120 ml water (for Nuoc Cham dressing)

Steps

1

Prepare Dressing and Beef

Prepare the Nuoc Cham dressing: combine fish sauce, water, sugar, lime juice, minced garlic, and sliced chili in a bowl. Grate half of the carrot into it. Taste and adjust the flavors to your liking. Slice the beef into thin strips, then marinate with 2 cloves of minced garlic, soy sauce, and black pepper. Let it sit for at least 15 minutes.

2

Noodles and Vegetables

Cook the rice vermicelli according to package instructions, then drain and rinse with cold water to prevent sticking. Prepare the vegetables: julienne the cucumber, shred the iceberg lettuce, pick the mint and cilantro leaves, and rinse the bean sprouts.

3

Fry Shallots and Beef

Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the thinly sliced shallots until golden brown and crispy, then remove and set aside. In the same pan, adding a little more oil if needed, cook the marinated beef over high heat, in batches, for 2-3 minutes until nicely browned. Do not overcook to keep it tender.

4

Assemble and Serve

Arrange the salad in a large bowl or individual servings. Start with shredded iceberg lettuce at the bottom, then add rice vermicelli, cucumber, bean sprouts, and the remaining grated carrot. Top with the cooked beef, sprinkle with coarsely crushed roasted peanuts, fresh mint and cilantro leaves, and the crispy fried shallots. Drizzle generously with the Nuoc Cham dressing and serve immediately.

Extra Tips

It's easier to slice the beef thinly if it's partially frozen.

Taste and adjust the Nuoc Cham dressing to your preference; it can be sweeter, sourer, or spicier.

Crispy fried shallots are essential; don't skip them as they add a unique texture and flavor to the dish.

Nutrition

Per 100gPer Serving
350g
Calories280 kcal980 kcal
Protein18g63g
Fat12g42g
Carbohydrate25g88g
Fiber2g7g
Sugar5g18g