This refreshing vermicelli noodles with wok-tossed beef is our family’s favourite during the summer months. Thin juicy slices of beef with beautiful flavours of lemongrass is served on a bed of cold vermicelli noodles, fresh herbs, topped with sprinkles of fried shallot and chopped peanuts, and drenched in fish sauce.
This dish is really easy to make and also very versatile. The vermicelli noodles salad and fish sauce forms the basis of many popular Vietnamese dishes as the beef can be substituted for another type of protein. Other Vietnamese vermicelli noodle dishes are served with pork skewers (bun nem nuong), grilled pork ( bun thit nuong), spring rolls (bun cha gio), sugarcane prawn (bun chao tom) and grilled fish.
The trick to preparing this dish is to prepare all your ingredients before you start to stir fry. Fish sauce dipping sauce can be made the day before to save time.
Bún Bò Xào Recipe (Stir Fry Beef with Vermicelli Noodles)
500g beef eye fillet, thinly sliced
2 cloves garlic, crushed
2 tablespoon fish sauce
1 teaspoon sugar
2 tablespoons finely chopped lemongrass (about 2 stalks, white part only)
454g packet of vermicelli noodles, cook as per instructions on packet
1/2 bag bean sprouts
1 cucumber, halved and sliced into batons
2 cups of sliced Vietnamese herbs (perilla leaves, mint leaves and Vietnamese mint leaves)
2 tbsp vegetable oil
1 small onion, sliced
pickled carrot and white radish (optional)
1/4 cup chopped peanuts
fish sauce dipping sauce
Prepare the fish sauce dipping sauce, cook the vermicelli noodles, wash and sliced the herbs and cucumber.
Combine with the lemongrass, garlic and the fish sauce in a small bowl. Add the mixture to the beef and marinate for 15 minutes.
When you are ready to serve divide your vermicelli noodles into bowls followed by herbs, sprouts and cucumber and set aside.
Heat the wok. Add the oil and sliced onions. Then add in the beef to the work and tossed until it just brown.
Serve the beef immediately the cold noodle salad and dress with pickled vegetables, crushed peanuts, fried onions and fish sauce.
If you don’t have a wok then use a normal fry pan.
If you can’t get some of the Vietnamese herbs then just use cucumber, lettuce, bean sprout and mint.
Fried shallots is sold in asian groceries. I had some left over fried spring onion and decided to use that instead.