Vietnamese Bun Bo Xao Beef Noodle Salad
- 1 stem lemongrass (the tender white part), minced
- 1 lb. steak, sliced thin against the grain and at an angle
- 2 tsp crushed fresh garlic
- 2 tbsps + 1 tsp fish sauce
- 1 lb. vermicelli noodles, cooked
- 2 cups bean sprouts
- 1 large English cucumber (or 3 Persian cucumbers), halved and sliced
- 10 perilla leaves (also known as shiso leaves or sesame leaves – can be found in some Asian markets)
- 10 fresh basil leaves if you can’t find perilla/shiso leaves
- 10 mint leaves
- 10 Vietnamese mint leaves
- 2 tbsp vegetable oil
- 1 small onion, sliced
- Vietnamese pickled daikon and carrots
- chopped peanuts
- fried shallots (can be found in Asian markets)
- nuoc cham
- jicama, julienned
- romaine lettuce, shredded (optional – adds crunch)
- 1 lb. carrots, peeled and julienned
- 1 lb. daikon radish, peeled and julienned
- 2 tsps salt
- 1 cup sugar
- 1 cup unseasoned rice wine vinegar
- 1 cup water
- 2 limes, juice of
- 2 tbsps brown sugar
- 4 tbsps fish sauce
- 8 cloves garlic, minced
- chile-garlic paste to taste (or finely sliced hot chiles)
- Produce
- Basil leaves if you can’t find perilla/shiso, fresh leaves (10)
- Bean sprouts (2 cups)
- Carrots (1 lb.)
- Daikon radish (1 lb.)
- English cucumber, large (1)
- Garlic, fresh (2 tsp)
- Garlic (8 cloves)
- Jicama (1)
- Lemongrass, stem (1)
- Mint, leaves (10)
- Onion, small (1)
- Peanuts (1)
- Perilla (10)
- Romaine lettuce (1)
- Shallots, fried (1)
- Vietnamese mint, leaves (10)
- Vietnamese pickled daikon and carrots (1)
- Meat
- Steak (1 lb.)
- Condiments
- Chile-garlic paste (1)
- Fish sauce (6 1/3 tbsps)
- Rice wine vinegar, unseasoned (1 cup)
- Cooking & Baking
- Brown sugar (2 tbsps)
- Salt (2 tsps)
- Sugar (1 cup)
- Vegetable oil (2 tbsp)
- Pasta & Grains
- Vermicelli noodles, cooked (1 lb.)
- Drinks
- Limes, juice of (2)
- Water (1 cup)
- Other
- nuoc cham
Preparation
Read recipe preparation on userealbutter.com
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Published May 3, 2012 (9 months ago).
57 people saved this recipe.
