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Noodle salad recipe (bun bo xao)
- Cuisine: Vietnamese
Bun bo xao is a favourite of mine and is a perfect light lunch, 'Bun' is the vermicelli noodles. 'Bo' is the beef and 'Xao' means to stir fry. I grew up on this dish and it is a very authentic Southern dish, a great balance of hot and cold. The cold vermicelli noodles combined with fresh mint, crisp bean sprouts and wok tossed beef, finished with peanuts and fried eschallots offer great texture.
Ingredients
1 stem lemongrass
500g rump steak (black Angus rump)
2 tsp crushed fresh garlic
2 tbsp fish sauce
500g vermicelli noodles, cooked
1 tbsp bean sprouts
1 cucumber, halved and sliced
10 perilla leaves
10 mint leaves
10 Vietnamese mint leaves
2 tbsp vegetable oil
1 small onion, sliced
Preparation
Finely slice the tender white part of the lemongrass. Thinly slice the beef and combine with the 2 teaspoons of the lemongrass, 1 teaspoon crushed garlic and the fish sauce. Marinate for 10 minutes.
Now add your vermicelli noodles to a bowl followed by sprouts and cucumber. Roll herbs together and finely shred. Add some to the bowl and set aside.
Heat the wok. Add the oil and remaining lemongrass and onion. Then throw in the beef allowing it to char in the wok to develop the smoky flavour. Add an extra teaspoon of fish sauce.
Place the beef onto the cold noodle salad and dress with pickled vegetable, crushed peanuts, fried eschallots and nuoc cham. .
If you enjoyed this Noodle salad recipe (bun bo xao) then browse more Vietnamese recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.
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