If you are looking for an easy, light, and flavorful Vietnamese dish with lots of fresh herbs and vegetables, try bun bo nam bo. This Vietnamese beef noodle salad features tender, stir-fried lemongrass beef, vermicelli noodles, crisp lettuce, herbs, and vegetables, topped with peanuts, shallots, and nuoc cham (Vietnamese fish sauce dressing).

This Vietnamese noodle bowl is light, refreshing, yet deeply savory and delicious. It’s perfect for spring and summer when you are looking for something easy to make that’s packed with protein and veggies.

Ingredients

You can find all the ingredients for this bun bo nam bo recipe at your local Vietnamese or Chinese grocery market. Full measurements and links to everything I used are in the recipe card below.

Beef

• Thinly sliced beef: can be sirloin, rib eye or flank steak.
• Soy Sauce: adds a salty umami layer to the beef.
• Oyster Sauce: adds briny, salty, slightly sweet flavors.
• Fish Sauce: adds the signature Vietnamese savory umami flavor.
• Neutral Oil: avocado oil, vegetable oil, canola oil or any neutral oil with a high smoke point will be ok.
• Light Brown Sugar: to lightly sweeten and balance the other salty ingredients.
• Black Pepper: to season the beef
• Garlic, Lemongrass, Onion: are the main aromatics for deep savory flavors.

Serve

• Nuoc Cham (Vietnamese Dipping Sauce): is used as a dressing for the Vietnamese beef noodle salad.
• Vermicelli noodles: here is my guide to how to cook vermicelli noodles.
• Vegetables and herbs: lettuce, bean sprouts, carrot, cucumber, mint
• Garnishes: fried shallots and crushed roasted peanuts.

Substitutions and Additions

Substitutions

• Protein: chicken, pork, shrimp or tofu.
• Soy sauce alternatives: maagi, tamari, or coconut aminos.
• Noodles: glass noodles or thicker rice noodles.

Additions

• Herbs: thai basil, Vietnamese perilla, culantro, etc.
• Pickled vegetables: do chua (Vietnamese pickled carrots and daikon).
• Heat: add chili oil or sambal oelek for more heat.

How to Make Vietnamese Beef Noodle Salad

Here are the step-by-step instructions for how to make this bun bo nam bo.

1. In a mixing bowl, mix the marinade ingredients. Then add the steak and mix until evenly combined. Marinate for at least 30 minutes.

2. Boil the vermicelli noodles according to the package instructions. Wash and prep your vegetables.

3. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the onions and saute until fragrant. Then add the beef and sear on each side until browned and done.

4. Add noodles, vegetables, herbs, and lemongrass beef to a bowl. Top the bun bo xao with fried shallots and roasted peanuts, then drizzle with nuoc cham and enjoy!

Storage Instructions

You can store any leftover bun bo nam bo in separate airtight containers in the refrigerator for up to 4 days.

Reheat: Heat 1 tablespoon of oil in a skillet and heat the beef until warm. Or you can microwave the beef covered with a wet paper towel in 30-second increments until warm.

Freeze: You can freeze your cooked lemongrass beef once cooled to room temperature in an freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight, then reheat. I do not recommend freezing any of the herbs or vermicelli noodles.

FAQ

What cut of beef do I use for my Vietnamese beef noodle salad?

I used sirloin, but you can use rib eye or flank steak. The key is to thinly slice the steak for quick cooking.

How long should I marinate the lemongrass beef?

The ideal time to marinate the beef is between 30 minutes and one hour, and up to 2 hours maximum. You do not want to marinate the beef for too long, as this can make it too salty and affect its texture.

What type of noodles do I use?

For this Vietnamese beef noodle salad, you will use thin rice vermicelli noodles, also called bun. Here is my guide on how to cook vermicelli noodles.

Recipe