Recipes › Vietnamese Lemongrass Beef Noodle Bowl
Vietnamese Lemongrass Beef Noodle Bowl
Thinly sliced beef is flash-marinated in a lemongrass, garlic, and fish sauce mixture, then stir-fried over high heat and served over vermicelli noodles with a rainbow of fresh herbs, crunchy vegetables, and a punchy nuoc cham dressing. This Vietnamese bun bo xao is a bowl that dazzles with its contrasting textures and the unmistakable fragrance of lemongrass.
Ingredients
- lbs beef sirloin or flank steak, very thinly sliced
- lemongrass stalks, inner white part, finely minced
- garlic cloves, minced
- tablespoons fish sauce
- teaspoons sugar
- tablespoons neutral oil
- oz rice vermicelli noodles, cooked
- cucumber, julienned
- cup bean sprouts
- cups fresh mint, cilantro, and Thai basil, combined
- cup nuoc cham dressing
- cup roasted peanuts, crushed
Contains: cereals gluten, fish.
Method
- Combine lemongrass, garlic, fish sauce, and sugar in a bowl. Add beef and toss to coat. Marinate for 15 minutes.
- Cook vermicelli noodles according to package directions. Drain and rinse under cold water. Divide among 4 bowls.
- Top each bowl with cucumber, bean sprouts, and herbs.
- Heat oil in a large wok or skillet over very high heat until smoking. Add beef in a single layer (work in batches to avoid steaming). Stir-fry for 1–2 minutes per batch until caramelised and cooked through.
- Divide beef among the noodle bowls.
- Drizzle generously with nuoc cham dressing and scatter crushed peanuts over each bowl. Serve immediately.
Tips
- Freeze the beef for 20 minutes before slicing — this makes it much easier to get very thin slices.
- Cook the beef in batches over very high heat to ensure it sears rather than steams.
Ring the changes
- Use pork shoulder or chicken thigh in place of beef.
- Add sliced fresh chilli or a spoonful of chilli-garlic paste for extra heat.
Keeping it
Components store separately in the fridge for up to 2 days. Assemble just before eating.
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