Lemongrass Beef Noodle Salad (Bun Bo Xao)

This fresh Vietnamese classic delivers high quality protein paired with fiber-rich crisp vegetables and light rice noodles in a perfectly balanced light sauce.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 520 g (1.15 lbs) beef sirloin, thinly sliced · 728 kcal in the whole recipe
• 160 g (5.6 oz) dry rice noodles · 582 kcal in the whole recipe
• 200 g (7 oz) lettuce, shredded · 30 kcal in the whole recipe
• 150 g (1 medium) cucumber, julienned · 24 kcal in the whole recipe
• 100 g (1 medium) carrot, julienned · 41 kcal in the whole recipe
• 100 g (1 cup) bean sprouts · 30 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 30 g (1 small) shallot, finely chopped · 22 kcal in the whole recipe
• 20 g (1/2 cup) fresh mint leaves · 9 kcal in the whole recipe
• 15 g (1/3 cup) fresh cilantro, chopped · 4 kcal in the whole recipe
• 16 g (1.5 tbsp) roasted peanuts, crushed · 94 kcal in the whole recipe
• 16 g (1 tbsp) low-sodium soy sauce · 9 kcal in the whole recipe
• 36 g (2 tbsp) fish sauce · 13 kcal in the whole recipe
• 30 g (2 tbsp) fresh lime juice · 8 kcal in the whole recipe
• 10 g (2.5 tsp) sugar · 39 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 10 g (1 small) fresh chili pepper, sliced · 3 kcal in the whole recipe
• 2 stalks lemongrass (white part only), finely minced

Method

1. Marinate thin beef sirloin slices with soy sauce, half of the minced garlic, half of the chopped shallot, and minced lemongrass for 15 minutes.

   

2. Boil dry rice noodles in water for 3 to 4 minutes, drain, rinse thoroughly under cold water, and divide among 4 bowls.

   

3. Mix fish sauce, lime juice, sugar, sliced chili pepper, remaining garlic, remaining shallot, and 4 tablespoons of warm water to create Nuoc Cham dressing.

   

4. Heat canola oil in a wok or skillet over high heat at 200°C (390°F) and stir-fry marinated beef sirloin rapidly for 3 to 4 minutes until browned.

   

5. Top noodles with shredded lettuce, cucumber, carrot, bean sprouts, fresh mint, cilantro, and hot stir-fried beef, then garnish with crushed peanuts and serve with dressing.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.