Hanoi Bun Bao
Dive into the bold and vibrant flavors of Hanoi Bún Bò, a Vietnamese beef noodle bowl that's as refreshing as it is satisfying. This recipe combines tender stir-fried beef sirloin, marinated with aromatic lemongrass, garlic, and a tangy fish sauce-lime mixture, served over silky rice vermicelli noodles. Topped with crisp julienned vegetables, bean sprouts, and a medley of fresh herbs like mint, coriander, and Thai basil, each bowl is finished with a drizzle of savory-sweet fish sauce dressing and a sprinkle of crushed peanuts for added crunch. Perfect for a quick yet flavor-packed meal, this dish is a beautiful balance of textures and tastes that will transport your taste buds straight to the bustling streets of Hanoi. Ready in under an hour, it’s a must-try for fans of Vietnamese cuisine!
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 300 grams Rice vermicelli noodles
- 4 pieces Garlic cloves
- 2 stalks Lemongrass stalks
- 4 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 2 tablespoons Brown sugar
- 50 grams Fresh mint leaves
- 50 grams Fresh coriander leaves
- 50 grams Fresh Thai basil leaves
- 150 grams Bean sprouts
- 1 large Carrot
- 1 medium Cucumber
- 2 pieces Red chili
- 2 pieces Shallots
- 2 tablespoons Vegetable oil
- 50 grams Peanuts (toasted and crushed)
- 200 ml Water
Instructions
Thinly slice the beef sirloin against the grain and place it in a mixing bowl.
Crush the lemongrass stalks (using the back of a knife or a rolling pin), then finely chop the white parts. Add the lemongrass to the beef.
Mince 2 cloves of garlic, and add them to the beef along with 2 tablespoons of fish sauce, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Mix well and let marinate for 20 minutes.
Meanwhile, prepare the vegetables: julienne the carrot and cucumber, finely slice the red chili, and roughly chop the mint, coriander, and basil leaves.
Cook the rice vermicelli noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small saucepan, prepare the dressing: combine 2 tablespoons of fish sauce, 2 tablespoons of lime juice, 1 tablespoon of brown sugar, 2 minced garlic cloves, and 200ml of water. Heat gently and stir until the sugar dissolves. Remove from heat and let cool.
Heat 2 tablespoons of vegetable oil in a skillet or wok over high heat. Add the marinated beef and cook for 2–3 minutes, stirring frequently, until just cooked through. Remove from heat.
Assemble the bowls: divide the cooked rice noodles among 4 serving bowls. Top with cooked beef, julienned carrot, cucumber, bean sprouts, and fresh herbs.
Drizzle the fish sauce dressing over each bowl. Sprinkle with sliced chili, toasted crushed peanuts, and fried shallots (if desired).
Serve immediately and enjoy the vibrant flavors of Hanoi Bún Bò!
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1416 mg | 30% | |
*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.
