Bun Bo Xao (Vietnamese Beef Noodle Salad)
This vibrant Vietnamese beef noodle salad features tender marinated beef stir-fried with onions, served over a bed of fresh herbs, lettuce, and rice vermicelli. It's all brought together with a tangy, savory nuoc cham dressing and topped with crunchy peanuts.
Forkinによるオリジナルレシピ
- 合計時間
- 1 時間 10 分
- 人数
- 4
- 難易度
- 普通
- 1人分
- 689 kcal
アレルゲン情報： 魚、ピーナッツ、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
beef marinade
- 450 gbeef sirloin, thinly sliced against the grain
- 1 大さじfish sauce
- 1 小さじsugar
- 0.5 小さじblack pepper
- 2 片garlic, minced
- 1 大さじlemongrass, minced (white part only)
材料
- 200 grice vermicelli noodles
- 2 大さじvegetable oil
- 1 個yellow onion, thinly sliced
- 200 glettuce, shredded
- 1 個cucumber, julienned
- 1 個carrot, julienned
- 100 gbean sprouts
- 0.5 カップfresh mint, chopped
- 0.5 カップfresh cilantro, chopped
garnish
- 0.25 カップroasted peanuts, chopped
- 2 大さじfried shallots(お好みで)
nuoc cham
- 0.25 カップfish sauce
- 0.25 カップwarm water
- 2 大さじsugar
- 2 大さじlime juice, freshly squeezed
- 1 片garlic, minced
- 1 個thai chili, minced
調理器具
large skillet · wok · large bowl · knife · whisk · cutting board · small bowl
作り方
手順
- 1
In a medium bowl, combine the beef sirloin with the fish sauce, sugar, black pepper, minced garlic, and minced lemongrass from the beef marinade ingredients. Mix well to coat the beef.
約5 分
調理のヒント： Ensure the beef is sliced very thinly for quick cooking and tenderness.
- 2
Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
約30 分
- 3
While the beef marinates, prepare the nuoc cham dressing. In a small bowl, whisk together the fish sauce, warm water, sugar, lime juice, minced garlic, and minced Thai chili until the sugar dissolves.
約5 分
調理のヒント： Taste and adjust the balance of sweet, sour, and spicy to your preference.
- 4
Cook the rice vermicelli noodles according to package instructions, usually by soaking in hot water or boiling briefly. Drain well and rinse with cold water to prevent sticking.
約10 分
調理のヒント： Rinsing with cold water helps keep the noodles from clumping together.
- 5
Prepare all the fresh vegetables and herbs: shred the lettuce, julienne the cucumber and carrot, and chop the mint and cilantro.
約10 分
- 6
Heat the vegetable oil in a large skillet or wok over medium-high heat.
約1 分
- 7
Add the sliced yellow onion to the hot skillet and stir-fry for 2-3 minutes until softened and translucent.
約3 分
- 8
Add the marinated beef to the skillet and stir-fry for 3-5 minutes, until the beef is cooked through and slightly caramelized. Avoid overcrowding the pan; cook in batches if necessary.
約5 分
調理のヒント： Cooking in batches ensures the beef gets a good sear instead of steaming.
- 9
To assemble the bowls, place a bed of shredded lettuce at the bottom of each serving bowl. Top with rice vermicelli noodles, julienned cucumber, julienned carrot, and bean sprouts.
約2 分
- 10
Arrange the cooked beef and onions over the noodles and vegetables. Garnish with chopped fresh mint, cilantro, chopped roasted peanuts, and optional fried shallots.
約2 分
- 11
Serve immediately with the nuoc cham dressing on the side for each person to add to their liking.
1人分
栄養情報
- カロリー
- 688.9kcal
- たんぱく質
- 37.1g
- 炭水化物
- 64.1g
- 脂質
- 33.3g
- 食物繊維
- 4.3g
- 糖類
- 13g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
Store leftover components (beef, noodles, vegetables, dressing) separately in airtight containers in the refrigerator.
Reheat the beef gently in a skillet or microwave; serve noodles and vegetables cold. Do not reheat the entire assembled salad.