Noodle Salad with Lemongrass Beef (Bun Bo Xao)
Bun Bo Xao is a light and fresh noodle salad from Vietnam. It can be considered as a typical starter. Bun Bo Xao is served in layers. At the bottom of the bowl are the rice noodles (bún). The noodles are topped with pickled and fresh veggies. The next layer is the beef (bò) that had been marinated with lemongrass and then stir-fried (xào). At the end the salad is topped with crushed peanuts and fresh herbs like coriander, Thai basil and fresh mint leaves. For us this dish is not less than a perfect Asian summer salad.
250 g beef sirloin
1 tbs fish sauce
1 tsp garlic, minced
120 g Vermicelli noodles
1 tbs lemongrass (white part), chopped
1 small cucumber, cut in sticks
4 tbs pickled carrot and radish
1 chili, deseede, sliced
1 tbs peanut oil
2 tbs fried crisp shallots
1 bunch fresh herbs
1 tbs crushed roasted peanuts
Nuoc Mam Cham, for serving
First cut sirloin across the grain into thin slices. Cut each slice into thin strips. Use a bowl to marinate the beef with fishsauce, garlic and lemongrass.
Cook noodles and let them cool to room temperatue. Place noodles in two bowls and top with cucumber slices. Divide noodles between two bowls. Top with cucumber sticks, pickled carrot and radish and chili.
Now heat peanut oil in a wok and stir-fry beef for about two minutes. Place warm beef on top and garnish with fresh herbs, peanuts, and fried shallots. Serve the warm salad with Nuoc Mam Cham.
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