Vietnamese Lemongrass Beef Noodle Salad or Bún Bò Nam Bộ  is Healthy, tasty, filling and easy to make. it will be a nice lunch or a great light dinner, especially when the weather is hot. With this food, you have all nutrition that you need : protein, hydrocarbonates, lipid and lots of vitamins. So why dont we try to make  Vietnamese Lemongrass Beef Noodle Salad following those steps

 

bun bo 2

 Vietnamese Lemongrass Beef Noodle Salad 

Ingredients (4-6 serving)
500g (1.1 lbs) beef (rump steak)
1 tbsp oyster sauce
1 tbsp minced garlic
1 tbsp minced lemongrass
½ tsp salt
½ tsp pepper
1 tsp seasoning powder (or sugar)
3 tbsp vegetable oil (1 tbsp to marinate beef, 2 to stir-fry)
1 kg (2.2 lbs) fresh or 500g (1.1lbs) dried rice vermicelli
pickled daikon and carrots (do chua)
fried shallot
crushed peanuts
Fresh vegetables of your choice: coriander, mint, perilla leaves, lettuce, bean sprouts, chopped cucumber etc.

How to make light dipping fish sauce Nuoc Cham

  • Thinly slice the beef against the grain. Marinate with 1 tbsp oyster sauce, 1 tbsp minced garlic, 1 tbsp minced lemongrass, ½ tsp salt, ½ tsp pepper, 1 tsp seasoning powder (or sugar), 1 tbsp vegetable oil
  • Mix well and let marinate for at least 15 minutes
  • In a heated wok, add 2 tbsp cooking oil and fry some garlic from the marinade till fragrant, then add the marinated beef and stir-fry on high heat until the color of the beef changes completely.
  • Cook the rice vermicelli according to package instructions
  • Fresh vegetables of your choice: coriander, mint, perilla leaves, lettuce, bean sprouts, chopped cucumber etc. Wash and drain well, then chop into 1 inch strips
  • Add some greens to the bowl, then rice vermicelli. Place the stir-fried beef onto the noodles.
    Top with pickled daikon and carrots (do chua), fried shallot and crushed peanuts
    Pour some light dipping fish sauce over the noodle (like salad dressings)
    Stir well and serve.

 bun bo

Categories: Food Recipes

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