Bun Bo Nam Bo (Vietnamese beef noodle salad)

Fresh, vibrant, and packed with bold Vietnamese flavors, bun bo nam bo is easy to make and incredibly satisfying. This vermicelli noodle bowl features tender lemongrass-stir-fried beef, mixed with fresh herbs, lettuce, and nuoc cham dressing.

Course Dinner, Lunch, Salad

Cuisine Vietnamese

Keyword bun bo nam bo, bun bo xao, Vietnamese lemongrass beef

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 368kcal

Author Megan

Equipment

Ingredients

Beef

1 lb beef sirloin, ribeye, or flank steak
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Fish Sauce
1 tablespoon neutral oil avocado, vegetable, or canola
1 tablespoon light brown sugar
½ teaspoon black pepper
1 tablespoon garlic minced
1 stalk lemongrass white part only, minced
½ yellow onion sliced into wedges

Serve

¼ cup Nuoc Cham Vietnamese Dipping Sauce
Vermicelli noodles
Lettuce
Bean Sprouts
1 carrot julienned
1 cucumber julienned
Cilantro roughly chopped
Mint
Fried Shallots
Roasted Peanuts

Instructions

Marinate the beef. In a mixing bowl, mix soy sauce, oyster sauce, fish sauce, light brown sugar, black pepper, neutral oil, garlic, and lemongrass until combined. Then add the steak and mix until evenly combined. Marinate for at least 30 minutes up to 2 hours max.
Prepare the noodles and vegetables. Heat a pot of boiling water and cook the vermicelli noodles according to the package instructions. Wash and prep your lettuce, bean sprouts, carrot, cucumber, cilantro, and mint.
Cook the beef. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the onions and saute for 30 seconds until fragrant. Then add the beef and sear on each side until browned and done.
Serve. Add noodles, lettuce, mint, bean sprouts, carrot, cucumber, cilantro, and beef to a bowl. Top with fried shallots and roasted peanuts, and drizzle with nuoc cham (Vietnamese dipping sauce), and enjoy!

Notes

See the Expert Tips section for more guidance.

Nutrition