Bún Bò Nam Bộ (Vietnamese Beef Noodle Salad)

🧂 Ingredients

• 1 lb beef
• 1 1/2 tablespoons oyster sauce
• black pepper
• 1 tablespoon minced garlic
• cooking oil
• 1 tablespoon minced lemongrass, white parts only
• 1 tablespoon fish sauce
• 3 tablespoons lime juice

  (about 1 juicy lime)
• 3 1/2 tablespoons warm water
• 1 1/2 tablespoons fish sauce
• 2-3 teaspoons sugar
• 1-2 teaspoons minced garlic
• rice vermicelli noodles, prepared according to package instructions
• lettuce or micro greens
• bean sprouts
• 1 carrot, julienned
• 1 cucumber, julienned
• cilantro, roughly chopped
• mint
• fried shallots
• roasted peanuts

Instructions

• 1 Slice beef thinly against the grain and marinate with oyster sauce, black
  pepper, garlic, for 15-20 minutes if you have time.
• 2 Whisk together all ingredients to make the dressing and set aside. Adjust to
  taste.
• 3 Prepare all the veggies: wash lettuce, micro greens and bean sprouts. Wash, peel
  and julienne carrot and cucumber. Prepare all the herbs.
• 4 Place noodles in serving bowls and top with veggies and herbs.
• 5 Place a pan over medium heat. When the pan is hot, add oil. Once the oil is hot,
  Add lemongrass and stir-fry for 30-40 seconds until lemongrass is fragrant and
  reduces in volume.
• 6 Increase the heat slightly and add beef to the pan in one single layer and let
  it cook undisturbed for 20-30 seconds. Add fish sauce and stir-fry until just
  cooked through. Taste and add more seasonings if needed. Work in small batches
  if needed to avoid crowding the pan.
• 7 Place the cooked beef over noodles and top with fried shallots and roasted
  peanuts. Drizzle dressing and serve. It is often good to start with a small
  amount of dressing and taste to see if you want to add more.

Nutrition Info