bun bo xao
Bun bo xao comes together quickly so have all your prep done before you start cooking. Use rice vermicelli. The noodles in the picture were for effect only.
Servings: 2
Calories: 824kcal
Ingredients
Beef
- 10 oz top sirloin sliced about 1/4 inch thick
- 2 Tbsp finely chopped lemongrass - tender inside part only
- 2 cloves garlic crushed
- 1 Tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp sambal oelek or other asian chili sauce
- 2 Tbsp oil
Nuoc cham dipping sauce
- 2 Tbsp fish sauce
- 2 Tbsp sugar
- 1 Tbsp lime juice about 1/2 a lime
- 1/2 tsp sambal oelek or other asian chili sauce
- 1/3 cup hot water
- minced red chili to taste to taste
Salad
- 8 oz rice noodles - the flat kind or vermicelli - whatever you prefer
- 1 small cucumber julienned
- 1 small carrot julienned
- 1-2 green onions chopped
- leaf lettuce
Garnishes - be heavy handed
- cilantro
- mint
- basil
- crushed peanuts
Instructions
- Combine the dipping ingredients in a small bowl and stir to dissolve sugar. You want hot water here to help the sugar along. You can do this ahead of time.
- Mix the beef, lemongrass, sugar, fish sauce, garlic and sambal oelek and let stand 15-20 minutes (longer is fine).
- Cook the rice noodles as per the package instructions. Alternately, pouring boiling water to fully submerge the noodles works well. Drain them as soon as they soften - about 5 minutes. Check them before draining. Let the noodles cool briefly.
- Heat the oil over medium high heat and stir fry the beef.
- To serve place a couple pieces of leaf lettuce in the serving bowl. Add the noodles. Top with carrot, cucumber, green onion and beef. Garnish with cilantro, basil, mint and peanuts. Pour the nuoc cham overtop.
Nutrition
Serving: 2servings | Calories: 824kcal | Carbohydrates: 118g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 2497mg | Potassium: 954mg | Fiber: 3g | Sugar: 18g | Vitamin A: 5265IU | Vitamin C: 12.7mg | Calcium: 96mg | Iron: 4mg