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THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE

4 8

Smoky umami goodness in a bowl.

Provided by Mike

Categories Main Course

Time 1h30m

Number Of Ingredients 16

• Ingredients

1 lb beef (eg cheap sirloin, thinly sliced 1/8" thickness)

3 tbsp sugar

1" ginger (minced, about 30g/2 tbsp)

6 cloves garlic (crushed)

2 stalks lemongrass (minced, about 30g/2 tbsp)

8 Thai chilies (sliced, or other red chili of choice)

3 tbsp fish sauce (see note)

1 tbsp oyster sauce

1 tbsp oil

4 portions vermicelli

1/4 English cucumber (thinly sliced)

1/4 cup lettuce or cabbage (thinly sliced)

4 wedges lime

1/4 cup cilantro (roughly chopped)

1/4 cup mint (roughly chopped)

1/4 cup fried shallots (commercially available)

Steps:

• At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
• At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
• When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
• To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
• Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
• Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
• Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.

Nutrition Facts : Calories 299 kcal, Carbohydrate 13 g, Protein 36.5 g, Fat 10.6 g, SaturatedFat 3.1 g, Cholesterol 101 mg, Sodium 1201 mg, Fiber 0.2 g, Sugar 10.4 g, ServingSize 1 serving

VIETNAMESE NOODLE SALAD WITH LEMONGRASS BEEF (BUN BO XAO)

4 8

Rice noodles (bun) are topped with fresh and pickled vegetables, stir-fried (xao) beef (bo) and garnished with fresh herbs and roasted peanuts,

Provided by Connie Veneracion

Categories Dinner Lunch

Time 22m

Yield 2

Number Of Ingredients 13

• Ingredients

8 ounces (about 250 grams) beef sirloin

1 tablespoon nước mắm (fish sauce)

1 teaspoon garlic (minced)

1 tablespoon finely sliced lemongrass (use only the tender center of the white portion of the stalks)

4 ounces (110 grams) thin rice noodles, (prepared according to package directions then drained and cooled)

1/3 cup julienned cucumber

1/3 cup pickled carrot and radish

1 finger chili, thinly sliced (optional)

1 tablespoon peanut oil

2 cups fresh herbs (cilantro, lemon basil, mint, perilla or a combination of two or more)

1 tablespoon crushed roasted peanuts

2 tablespoons fried crisp shallots (available in Asian stores)

1/3 cup nước mắm pha

Steps:

• Gather the ingredients.
• Cut the sirloin against the grain into slices a little less than a quarter of an inch thick.
• Then, cut each slice into chunks about 1/2-inch wide. Place into a medium bowl.
• Mix the beef chunks with the nước mắm (fish sauce), garlic, and lemongrass.
• Divide the noodles between 2 bowls. Top with the julienned cucumber, pickled carrot and radish and finger chilie (if using).
• Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about 2 minutes.
• Divide the beef between the 2 bowls.
• Top with fresh herbs, peanuts, and fried shallots.
• Serve with nước mắm pha on the side.

Nutrition Facts : Calories 614 kcal, Carbohydrate 56 g, Cholesterol 104 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 24 g, Fat 27 g, ServingSize 2 bowls of bún bò xào, UnsaturatedFat 0 g

BUN BO XA OT (VIETNAMESE STEAK AND RICE NOODLE SALAD) AS MADE BY DIEP RECIPE BY TASTY

6 8

Bun bo xa ot is a traditional Vietnamese dish of thinly sliced beef and rice noodles. Diep Tran's spin on the classic is packed with flavorful sauces, tangy pickles, and fresh herbs for an incredibly tasty dish that is surprisingly light and refreshing and perfect for a summer meal to share with friends.

Provided by Rie McClenny

Categories Dinner

Yield 4 servings

Number Of Ingredients 28

• Ingredients

1 lb lemongrass

2 ½ cups canola oil

¾ cup garlic, minced

½ cup shallot, minced

½ cup red pepper flakes

3 tablespoons fish sauce

3 tablespoons granulated sugar, plus more to taste

½ cup water

¾ cup water

7 tablespoons granulated sugar

1 garlic, smashed

3 ½ tablespoons fish sauce

1 tablespoon white distilled vinegar

1 lb hanger steak, or bavette steak

1 tablespoon rice bran oil

1 teaspoon fish sauce salt, or kosher salt

½ lb daikon radish, peeled and thinly sliced

½ lb carrot, peeled and thinly sliced

1 cup granulated sugar

½ cup white distilled vinegar

¼ cup water

1 tablespoon kosher salt, plus 1 teaspoon

14 oz fine rice vermicelli noodles, cooked according to package instructions

1 small head red leaf lettuce, thinly sliced

½ cup fresh thai basil, torn

½ cup fresh mint leaf, torn

½ cup store bought crispy fried shallots

½ cup roasted peanut

Steps:

• Make the lemongrass chili oil: Chop the bottom 4 inches (10 cm) from the lemongrass stalks and discard the tops. Peel off any tough outer layers and discard, then thinly slice the remaining lemongrass. Process the sliced lemongrass in a food processor until very finely minced. You should have about 1 cup (130 g) total.
• In a large enameled Dutch oven, heat the canola oil over high heat until it reaches 300°F (150°C). Add the garlic and lemongrass to the hot oil and cook until the garlic is golden brown and aromatic, about 10 minutes. Add the shallots. Reduce the heat to very low and add the red pepper flakes. Cook until extremely aromatic, about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking for 2 hours, stirring occasionally to prevent the garlic from scorching at the bottom, until the oil has turned red. Remove the pot from the heat and let the chili oil cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
• Make the pickles: Place the daikon and carrots in a deep bowl.
• In a small pot, combine the sugar, vinegar, water, garlic and salt. Bring to a simmer over medium heat and stir until the sugar dissolves.
• Pour the brine over the vegetables and let sit for at least 1 hour. The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.
• Make the nuoc cham: In a small pot, bring the water and sugar to a simmer over medium heat. Add the garlic and stir until the sugar dissolves. Stir in the vinegar and fish sauce. Remove the pot from the heat and let the nuoc cham cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
• Make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
• Heat a large cast iron skillet over medium-high heat until smoking. Sear the steak in the hot skillet until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 6-10 minutes, turning the steak as needed to ensure even cooking. The timing of the steak will depend largely on the thickness of the meat. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
• To serve, add the rice noodles to a wide, shallow dish. Arrange the lettuce, basil, mint, pickles, fried shallots, and peanuts on top. Arrange the beef on top and spoon over some nuoc cham and lemongrass chili oil.".
• Enjoy!

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

4 8

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

• Ingredients

4 tablespoons Demerara or granulated light brown sugar

3 tablespoons rice vinegar

4 tablespoons lime juice, from 2 large limes

4 tablespoons best quality fish sauce, such as Red Boat

2 garlic cloves, minced

1 1-inch length ginger, peeled and minced

1 medium-hot red chile, such as Fresno, chopped

1 hot red or green bird chile, thinly sliced

12 ounces rice vermicelli noodles

1 pound beef skirt steak or sirloin, in thin 1/4-inch slices

2 tablespoons best quality fish sauce, such as Red Boat

1 tablespoon Demerara or granulated light brown sugar

3 garlic cloves, minced

3 tablespoons finely chopped lemon grass, tender centers only

1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated

2 tablespoons vegetable oil

4 scallions, slivered

1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)

1 small cucumber, 3-inch lengths, julienned (about 1 cup)

1 3-inch length daikon radish, julienned (about 1 cup)

Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups

4 tablespoons crushed roasted peanuts

4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)

Small handful bean sprouts or sunflower sprouts (optional)

Steps:

• In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
• Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
• Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
• Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
• Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
• Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

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