Cooked - Bún Bò Xào (vietnamese Lemongrass Beef Vermicelli Bowl)

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Bún Bò Xào (vietnamese Lemongrass Beef Vermicelli Bowl)

1.0

400g rice vermicelli

1 whole carrot, shredded

1-inch chunk daikon, shredded

5 heaped tbsp sugar

125ml rice vinegar

1 tsp salt

100ml boiling water

350–400g ribeye steak, thinly sliced

2 garlic cloves, minced

½ white onion, minced

1 stick lemongrass, minced

1 tbsp fish sauce

1 tbsp oyster sauce

1 tbsp soy sauce

1 tsp MSG

1 tbsp brown sugar

1 tsp white pepper

1 tbsp neutral oil

1 heaped tbsp cornflour

5 garlic cloves, minced

3 bird’s eye chillies, minced

3 heaped tbsp sugar

4 tbsp fish sauce

Juice of 2 limes

120ml boiling water

Pinch of white pepper

Lettuce leaves

Mint leaves

Pickled carrot and daikon

100g roasted peanuts, crushed

Crispy onions

Nước chấm

Cook rice vermicelli according to packet instructions in salted boiling water.
Rinse vermicelli under cold water to remove excess starch and set aside.
Dissolve the sugar and the salt in the boiling water for the pickles, then stir through the vinegar.
Add the carrot and daikon to the pickle mixture and leave to pickle.
Mix all marinade ingredients with the beef and leave to marinate for at least 30 minutes.
Heat a little neutral oil in a wok or frying pan over high heat and flash-fry the beef until cooked through and lightly caramelised around the edges.
Mix the sugar with the boiling water for the nước chấm until dissolved.
Add the fish sauce, lime juice, garlic, chilli and white pepper to the nước chấm mixture.
Build your bowl with vermicelli noodles, lettuce, herbs, pickles and lemongrass beef.
Top with peanuts, crispy onions and a generous amount of nước chấm.
Toss everything together.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodle Bowl

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 2 weeks ago

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