Bun Bo Grilled Lemongrass Beef Noodle Salad
Elevate your taste buds with Bun Bo Grilled Lemongrass Beef Noodle Salad, a vibrant and refreshing Vietnamese dish that perfectly balances savory, tangy, and aromatic flavors. This recipe features tender slices of beef marinated in a fragrant blend of minced lemongrass, garlic, shallots, fish sauce, and soy sauce, then grilled to perfection. Paired with silky rice vermicelli noodles, crisp julienned cucumbers and carrots, fresh bean sprouts, aromatic herbs like mint and Thai basil, and a drizzle of tangy nuoc cham dipping sauce, every bite is a harmonious explosion of textures and tastes. Finished with crushed peanuts and a squeeze of lime, this dish is as visually stunning as it is delicious, making it the ultimate destination for a light yet satisfying meal. Perfect for warm-weather dining or whenever you're craving a healthy, high-flavor experience!
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Recipe Information
Ingredients
- 500 grams Beef sirloin or flank steak
- 3 Lemongrass stalks (white part only, finely minced)
- 3 Garlic cloves (minced)
- 2 Shallots (minced)
- 3 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Cooking oil
- 200 grams Rice vermicelli noodles
- 1 Cucumber (julienned)
- 1 Carrot (julienned or shredded)
- 100 grams Bean sprouts
- 1 cup Fresh herbs (mint, cilantro, and Thai basil)
- 2 tablespoons Crushed peanuts
- 1 Lime (juiced)
- 6 tablespoons Nuoc cham (Vietnamese dipping sauce)
Instructions
Prepare the marinade by combining minced lemongrass, garlic, shallots, fish sauce, soy sauce, brown sugar, and 1 tablespoon of cooking oil in a bowl.
Slice the beef thinly against the grain and toss it in the marinade. Allow it to marinate for at least 30 minutes in the refrigerator.
While the beef marinates, cook the rice vermicelli noodles according to the package instructions. Rinse under cold water and set aside.
Prepare the vegetables by julienning the cucumber and carrot. Wash and dry the bean sprouts and fresh herbs.
Heat 1 tablespoon of cooking oil in a grill pan or skillet over medium-high heat. Grill the marinated beef slices for 1-2 minutes per side, or until cooked to your liking.
Assemble the noodle salad by dividing the cooked rice noodles among serving bowls. Top each bowl with grilled beef, cucumber, carrot, bean sprouts, and fresh herbs.
Drizzle nuoc cham sauce on top and sprinkle with crushed peanuts for garnish.
Serve immediately with lime wedges on the side for a fresh, citrusy touch.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6166 mg | 268% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 29.0 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3219 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
