Vietnamese Bún Bò Nam Bộ (Beef Noodle Salad)

Name: Vietnamese Bún Bò Nam Bộ (Beef Noodle Salad)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 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)

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.

Steps

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.

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.

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.

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.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	18g	63g
Fat	12g	42g
Carbohydrate	25g	88g
Fiber	2g	7g
Sugar	5g	18g

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beef

sautéed

everyday

main course

juicy

Vietnamese

all seasons

Room Temperature

Vietnamese Bún Bò Nam Bộ (Beef Noodle Salad)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Dressing and Beef

Noodles and Vegetables

Fry Shallots and Beef

Assemble and Serve

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