Lemongrass Beef Vermicelli Bowl
Vietnam's bún bò xào sả ớt — a vibrant room-temperature noodle bowl with wok-seared lemongrass beef, rice vermicelli, shredded herbs, pickled carrots and daikon, fresh lettuce and a poured-over nước chấm (fish sauce dipping sauce). Every element plays a role in the balance of hot, sour, sweet, salty and fresh.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Nước chấm: dissolve sugar in lime juice and water; add fish sauce, minced garlic and chilli. Taste for balance.
About 5 min
Marinate sliced beef with lemongrass, garlic, shallots, fish sauce and sugar for 20 minutes.
About 14 min
Wok-sear the beef in batches over the highest heat, 1–2 minutes per side. The pan must be screaming hot for the caramelisation and aroma.
About 14 min
Arrange bowls: vermicelli → lettuce → bean sprouts → herbs → pickled vegetables.
About 14 min
Top with lemongrass beef. Scatter peanuts. Pour nước chấm generously over the bowl at the table. Mix everything together before eating.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 32 g
- Carbs
- 52 g
- Fat
- 14 g
- Fibre
- 4 g
- Sugar
- 10 g
- Sodium
- 920 mg
Contains: peanuts, fish
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Recipe by Boon Tools.