Bò Bún – Vietnamese Beef Vermicelli Salad

Ingredients

• 200 g Rice vermicelli (dry) (use thin rice noodles)
• 400 g Beef sirloin or flank steak, thinly sliced (slice against the grain)
• 2 stalks Lemongrass (white part) (minced finely)
• 1 medium Yellow onion (cut into quarters)
• 3 cloves Garlic cloves (crushed)
• 0.25 tsp Salt
• 2 tbsp Fish sauce
• 1 tbsp Oyster sauce
• 2 tbsp Vegetable oil
• 2 tsp Turmeric powder
• 1 large Carrot (peeled and grated)
• 1/4 cup Fresh cilantro (coriander) (loosely packed)
• 1/4 cup Fresh mint leaves (loosely packed)
• 1/4 cup Fresh Thai basil leaves (optional) (loosely packed)
• 1 tbsp Soy sauce
• 1/2 large Cucumber (sliced then cut into sticks)
• 1 tbsp Roasted peanuts, coarsely chopped
• 2 tbsp Fried shallots
• 2 Lime (cut into wedges)
• 3 tbsp Nuoc cham dressing (store‑bought or homemade (fish sauce, lime, sugar, chili))

Instructions

1. Soak rice vermicelli

   Bring a pot of water to a boil, add the dry rice vermicelli and soak for 5 minutes until softened.

   Time: PT5M

   Temperature: boiling

2. Rinse and drain vermicelli

   Drain the vermicelli in a colander, rinse under cold running water, then let it sit to drain completely.

   Time: PT2M

3. Rest vermicelli

   Transfer the drained vermicelli to a large bowl, cover with a clean kitchen towel and let rest for 1 hour. This allows the noodles to reach the ideal chewy texture.

   Time: PT1H

4. Prepare aromatics for the marinade

   Finely mince the white part of the lemongrass, quarter the onion, and crush the garlic cloves.

   Time: PT10M

5. Make the beef marinade

   In a small bowl combine 1/4 tsp salt, 2 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp vegetable oil, 2 tsp turmeric, the minced lemongrass, onion quarters, and crushed garlic. Mix well.

   Time: PT2M

6. Marinate the beef

   Add the thinly sliced beef to the bowl, toss to coat evenly, and let it marinate at room temperature for 15 minutes.

   Time: PT15M

7. Prepare the vegetables and herbs

   Peel and grate the carrot, roughly chop the cilantro, mint, and optional Thai basil, slice the cucumber and cut into sticks, then combine all vegetables in a mixing bowl.

   Time: PT15M

8. Heat oil for frying

   Add 2 tbsp oil to a frying pan and heat over medium heat until shimmering (about 180°C).

   Time: PT2M

   Temperature: 180°C

9. Quick‑fry the marinated beef

   Add the marinated beef to the hot pan in a single layer. Stir‑fry for 2–3 minutes, stirring constantly, until the beef is just browned but still tender. Remove and set aside.

   Time: PT3M

   Temperature: medium‑high

10. Fry the shallots

    In the same oil, add the fried shallots and stir‑fry for about 2 minutes until golden and crisp. Remove with a slotted spoon and set aside on paper towel.

    Time: PT2M

    Temperature: medium

11. Assemble the bowls

    Divide the rested vermicelli among 4 serving bowls. Top each with a portion of beef, the mixed vegetables, a sprinkle of roasted peanuts, fried shallots, and lime wedges. Drizzle 3 tbsp of nuoc cham dressing over each bowl.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g