Bun Bo (Grilled Lemongrass Beef Noodle Salad)

READY IN: 25mins
Recipe by currybunny

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.

Top Review by Muffin Goddess

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!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Thread the meat strips onto the bamboo skewers. Grill till done to taste.
  4. 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.

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