Best 4 Lemongrass Beef And Onion Noodle Salad Bun Bo Recipes

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Calling all food enthusiasts and culinary adventurers! Get ready to embark on a flavor-filled journey as we delve into the delectable world of "Lemongrass Beef and Onion Noodle Salad Bun Bo". Originating in Vietnam, this irresistible dish tantalizes taste buds with its vibrant flavors and unique combination of textures. Prepare to be captivated by the aromatic blend of lemongrass, the savory richness of beef, the refreshing crunch of onions, and the silky smoothness of rice noodles, all wrapped in a soft and fluffy bun. Whether you're a seasoned chef seeking a new culinary challenge or a home cook looking to impress your loved ones, this comprehensive guide will lead you through the steps of creating this Vietnamese masterpiece in your own kitchen. So, gather your ingredients, sharpen your knives, and let's embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VIETNAMESE NOODLE SALAD WITH LEMONGRASS BEEF (BUN BO XAO)



Vietnamese Noodle Salad With Lemongrass Beef (Bun Bo Xao) image

Rice noodles (bun) are topped with fresh and pickled vegetables, stir-fried (xao) beef (bo) and garnished with fresh herbs and roasted peanuts,

Provided by Connie Veneracion

Categories     Dinner     Lunch

Time 22m

Yield 2

Number Of Ingredients 13

8 ounces (about 250 grams) beef sirloin
1 tablespoon nước mắm (fish sauce)
1 teaspoon garlic (minced)
1 tablespoon finely sliced lemongrass (use only the tender center of the white portion of the stalks)
4 ounces (110 grams) thin rice noodles, (prepared according to package directions then drained and cooled)
1/3 cup julienned cucumber
1/3 cup pickled carrot and radish
1 finger chili, thinly sliced (optional)
1 tablespoon peanut oil
2 cups fresh herbs (cilantro, lemon basil, mint, perilla or a combination of two or more)
1 tablespoon crushed roasted peanuts
2 tablespoons fried crisp shallots (available in Asian stores)
1/3 cup nước mắm pha

Steps:

  • Gather the ingredients.
  • Cut the sirloin against the grain into slices a little less than a quarter of an inch thick.
  • Then, cut each slice into chunks about 1/2-inch wide. Place into a medium bowl.
  • Mix the beef chunks with the nước mắm (fish sauce), garlic, and lemongrass.
  • Divide the noodles between 2 bowls. Top with the julienned cucumber, pickled carrot and radish and finger chilie (if using).
  • Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about 2 minutes.
  • Divide the beef between the 2 bowls.
  • Top with fresh herbs, peanuts, and fried shallots.
  • Serve with nước mắm pha on the side.

Nutrition Facts : Calories 614 kcal, Carbohydrate 56 g, Cholesterol 104 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 24 g, Fat 27 g, ServingSize 2 bowls of bún bò xào, UnsaturatedFat 0 g

LEMONGRASS BEEF AND ONION NOODLE SALAD (BUN BO)



Lemongrass Beef and Onion Noodle Salad (Bun Bo) image

This light and fragrant Vietnamese dish can be made even faster, if you used a pre-purchased Nuoc Cham. I also use a purchased fine coleslaw mix instead of the lettuce and carrot in the salad, and finally, I use a meat cut called "Sizzling Steak" from Woolworths which is already in very thin steaks, so you only need to slice these up- much less to chop and very impressive looking meal! Cooking time does not include marinating time.

Provided by Chickee

Categories     Vietnamese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24

1 large garlic clove
1 red fresh chili pepper, seeded
1/4 cup fresh lime juice
5 tablespoons fish sauce
3 tablespoons sugar
6 tablespoons water
2 tablespoons grated carrots
3/4 lb dried rice vermicelli, soaked in warm water for 15 minutes
4 cups finely shredded lettuce
1/2 English cucumber, peeled and finely julienned
2 cups bean sprouts
1 carrot, peeled and finely grated
1/2 cup coarsely chopped fresh Thai basil
1/2 cup finely shredded fresh mint leaves
1 lb flank steak, thinly sliced against the grain
2 stalks lemongrass, very finely chopped
6 garlic cloves, minced
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
fresh ground pepper, to taste
3 tablespoons vegetable oil
1 large red onion, very thinly sliced
1/2 cup chopped unsalted dry roasted peanuts
fried shallots, for serving

Steps:

  • To make the dipping sauce: In a mortar, pound together the garlic and red chili with a pestle until pureed (or pass the garlic clove through a garlic press). Mix in the lime juice, fish sauce, sugar and water and add the carrot. Set aside.
  • Noodles: Drain the noodles in a colander, then pour boiling water over them. Let them sit in the hot water for about 5 minutes until tender. Drain, rinse thoroughly with cold running water and drain again. Set aside.
  • Salad: To make the salad, in a large bowl, toss together the lettuce, cucumber, bean sprouts, carrot, basil and mint.
  • Beef and onions: In a mortar and pestle, pound together the lemongrass, 3 garlic cloves and sugar until it is well combined. Add fish sauce and pepper to produce a paste. Add one tablespoon of the oil, mix well and add the meat; cover and set aside to marinate for at least 30 minutes.
  • Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the remaining 2 Tbs. oil and the remaining 3 garlic cloves and stir-fry until light golden brown, about 30 seconds. Add the onion and stir-fry until the layers separate, about 30 seconds more. Remove the onion and garlic from the pan.
  • Add additional oil if the pan is dry (it shouldn't be). When the oil is hot, add a batch of the beef mixture and spread it over the bottom of the pan. Cook until the beef is nicely seared on the bottom, about 1 minute. Turn the beef over and sear the other side, about 1 minute more. Transfer the beef and onion to a plate. Fry the remaining beef mixture in batches.
  • When all of the beef is seared, return the beef and onion to the wok and toss for a few seconds to reheat if required.
  • To assemble: Divide the salad and noodles evenly among 4 shallow bowls or plates. Spoon one quarter of the beef-onion mixture over each salad. Garnish with the peanuts and fried shallots. Pour the dipping sauce into individual bowls and encourage diners to toss the salad to their liking, and add their own nuoc cham to taste.

Nutrition Facts : Calories 807.7, Fat 29.3, SaturatedFat 6.6, Cholesterol 46.5, Sodium 2508.3, Carbohydrate 102, Fiber 6.4, Sugar 17.5, Protein 35.1

BUN BO (GRILLED LEMONGRASS BEEF NOODLE SALAD)



Bun Bo (Grilled Lemongrass Beef Noodle Salad) image

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.

Provided by currybunny

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

225 g rice vermicelli
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

Steps:

  • 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.

Tips:

- For the best flavor, use fresh lemongrass, beef, and vegetables. - To make the beef more tender, marinate it in the lemongrass mixture for at least 30 minutes before cooking. - When cooking the beef, be sure to sear it over high heat to create a nice caramelized crust. - Don't overcook the beef, or it will become tough. - Use a variety of vegetables in the salad, such as carrots, cucumbers, tomatoes, and red onions. - For a more flavorful salad, use a combination of fresh herbs, such as cilantro, mint, and basil. - Serve the salad with a variety of dipping sauces, such as fish sauce, hoisin sauce, and sweet chili sauce.

Conclusion:

Lemongrass beef and onion noodle salad bun bo is a delicious and refreshing Vietnamese dish that is perfect for a summer meal. The beef is tender and flavorful, and the salad is light and refreshing. This dish is also very easy to make, and it can be tailored to your own personal preferences. Whether you are a fan of Vietnamese cuisine or you are just looking for a new and exciting dish to try, lemongrass beef and onion noodle salad bun bo is sure to please.

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