Beef Noodle Salad (Bún Bò Xào)
I was exhausted this whole week. These days I feel my body aging and have been trying to be more mindful about self care, but there are just some things you can’t prevent and that’s okay. My cooking has been really lazy since we came back from our staycation too, but at least it doesn’t taste like it 🙃 I took some shortcuts with this recipe using @tumamispices Lemongrass Seasoning (still included the original ingredients below) and made an “adult” version of my childhood staple. Comfort food for a draining week. TGIF!
Cooking Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (4 Servings)
—Marinade*
1 LB. BEEF SIRLOIN, THINLY SLICED IN BIT SIZED STRIPS
2 TBSP FISH SAUCE
1 TBSP OYSTER SAUCE
5 GARLIC CLOVES, MINCED
3 TBSP LEMONGRASS, FINELY CHOPPED
2 TBSP VEGETABLE OIL
—Toppings
1 (1 LB) PACKAGE OF VERMICELLI NOODLES, COOKED
4 CUPS RED LEAF LETTUCE, SHREDDED
HANDFUL OF MINT, TORN
HANDFUL OF CILANTRO, TORN
1 LARGE CUCUMBER, JULIENNED IN 2 IN. PIECES
1/2 CUP TBSP ROASTED PEANUTS, CRUSHED
4 TBSP FRIED SHALLOTS
THAI CHILI, SLICED (optional)
—Dressing
3/4 CUP WATER
2 TBSP FISH SAUCE
3 TBSP SUGAR
4 TBSP LIME JUICE
2 GARLIC CLOVES, MINCED
2 THAI CHILIS, CHOPPED (OPTIONAL)
*Or you can use an all purpose seasoning like Tumami Spices Lemongrass Seasoning and omit all ingredients except the beef.
Instructions
Add all ingredients in marinade together and set aside for at least 30 minutes.
Prep remaining ingredients accordingly. Mix ingredients for dress
Cooking the marinated beef in a pan until cooked through.
Assemble bowls with noodles at the bottom. I like to mix in the lettuce, herbs and cucumber with the noodles before placing the meat on top. Top with peanuts, shallots and chilis if using. Add dressing, mix well and enjoy!