Vietnamese Sauteed Beef Vermicelli Salad (Bún Bò Xào)

What is Bún Bò Xào?

Bún bò xào is a Vietnamese noodle bowl of rice vermicelli topped with garlicky stir-fried beef and onions, fresh herbs and lettuce, all dressed with sweet fish sauce (nước chấm).

Vietnamese Sauteed Beef Vermicelli Salad (Bún Bò Xào)

Print Recipe

Ingredients

For the beef

• 1.5 lb ribeye cut sliced
• ¼ onion sliced
• 2 tablespoon soy sauce
• 2.5 tablespoon oyster sauce
• 1 tablespoon sugar
• ⅓ tablespoon MSG
• ½ tablespoon sesame oil
• ½ head garlic minced
• 2 tablespoon oil.

For the dressing

• ⅓ cup fish sauce
• ⅓ cup sugar
• 1 cups water
• 6 thai peppers sliced
• ½ head garlic minced
• ½ lime juiced

To serve

• vermicelli noodles
• lettuce
• vietnamese herbs
• cucumber julienned
• crushed roasted peanuts

Instructions

• In a large mixing bowl, combine all items for the beef: ribeye cut, onion, soy sauce, oyster sauce, sugar, MSG, sesame oil, and minced garlic. Cover and allow to marinate overnight.
• To make the dressing, boil ⅓ cup of water. In a mixing bowl, add the ⅓ cup sugar. Then pour the boiling water to help dissolve the sugar. Then add ⅓ cup fish sauce, ⅔ cup cold water, 6 thai peppers minced, ½ lime juiced, and ½ head garlic minced. Set aside until ready to serve.
• In a large wok, heat 2 tablespoon oil over medium-high heat. When the oil is smoking, add white onion and cook for 1 min. Add your beef and cook until medium-rare (or to your preferred doneness) - 2 or 3 minutes. Turn off the heat.
• Assemble your noodle bowl with veggies and lettuce first, then vermicelli noodles, meat, cucumber, fish sauce dressing, and crushed peanuts.