Prep 15 mins
Cook 10 mins
From a Vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend Nat Da Brat's Nuoc Cham #103760 for the dressing - Zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.
- 225 g rice vermicelli
- 450 g beef sirloin or 450 g flank steaks or 450 g top round beef, cut into strips
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled
- 2 stalks lemongrass, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon curry powder (optional)
- 1 tablespoon fish sauce
- 200 g lettuce, shredded
- 1 cucumber, peeled and shredded
- 225 g bean sprouts
- 40 g fresh mint leaves
- 40 g coriander, coarsely chopped (cilantro)
- 150 g carrots, shredded
- 100 g crushed roasted peanuts
- To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour or overnight if possible.
- Bring a saucepan of water to the boil, add the vermicelli noodles and cook for 3-5 minutes or until tender. Drain, refresh under cold water, drain again and set aside.
- Thread the meat strips onto the bamboo skewers. Grill till done to taste.
- To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons nuoc cham, or more to taste - I use around 4 tablespoons for each serving. Toss the ingredients together and serve. Repeat the process for each serving.
I really liked the flavors in this! I don't normally make Asian food at home, but this recipe intrigued me, so I took the plunge. I marinated the meat overnight (I used lemongrass paste, and I used the curry powder, too). The noodles threw me a bit once they were cooked, because they seemed kind of slimy, and they were clear. I don't really have a point of reference for this type of noodle, though, so it could just be the way that type of noodle cooks up. I also added a little bit of Thai basil with the other herbs, just because I like it. I served it with the recommended Nuoc Cham #103760, too (which I think I could have eaten all by itself). I definitely think this is something that needs to be eaten as soon as possible after cooking, because I didn't like the texture of the dish as much after a few hours (I made it in the morning and brought some to work for dinner). I'll have to make it again sometime when I can actually sit and eat it right away, because I love it freshly made. Thanks for posting!
Amazing amazing amazing! This tasted just like some of the BEST bun bo I've had at vietnamese restaurants in my city, just a little less greasy. WIll definitely be making this again. Yum!