Vietnamese Beef Noodle Salad
Fresh rice noodles with lemongrass beef and herbs
Ingredients
Instructions
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Prepare the marinadeIn a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, and brown sugar. Add the thinly sliced beef and toss to coat. Allow to marinate for at least 20 minutes while preparing other ingredients.
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Cook the noodlesBring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, usually 3-4 minutes until tender but still firm. Drain, rinse under cold water, and set aside.
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Prepare the vegetablesWash and prepare all vegetables. Shred the lettuce, rinse the bean sprouts, julienne the cucumber, and pick the mint and cilantro leaves. Arrange on a platter or in individual serving bowls.
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Cook the beefHeat a large skillet or wok over high heat. Add the vegetable oil. When hot, add the marinated beef in a single layer and cook for 2-3 minutes without stirring. Then stir-fry for another 2-3 minutes until the beef is browned and cooked through. The lemongrass should be fragrant.
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Assemble the bowlsDivide the cooked rice noodles among 4 serving bowls. Top with shredded lettuce, bean sprouts, and cucumber. Place the cooked beef on top of the vegetables.
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Add the garnishesSprinkle each bowl with fresh mint, cilantro, and crushed peanuts. Serve the nuoc cham dipping sauce on the side or drizzle over the top according to taste preference.
Nutritional Information
510
Calories
per serving
32
Protein
g per serving
55
Carbohydrates
g per serving
18
Total Fat
g per serving
5
Saturated Fat
g per serving
4
Fiber
g per serving
14
Sugar
g per serving
890
Sodium
mg per serving
25
Vitamin C
% daily value
20
Iron
% daily value
Vietnamese Beef Noodle Salad is Also Known As
Bun Bo Xao, Bún Bò Xào, Vietnamese Lemongrass Beef Noodle Salad or Beef Vermicelli Salad
