LEMONGRASS BEEF AND ONION NOODLE SALAD (BUN BO)
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
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
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Meer Ali Talpur
[email protected]I'm not a big fan of Vietnamese food, but I really enjoyed this dish. The flavors were amazing.
saman majid
[email protected]This recipe is now one of my go-to meals. It's easy to make and it's always delicious.
Md.Jewel Joardar
[email protected]I made this recipe for a party and it was a huge success. Everyone raved about how good it was.
Azeem Akhter
[email protected]This recipe was a bit more work than I expected, but it was worth it in the end. The dish was delicious and everyone loved it.
Fahmida Akter
[email protected]The pickled onions were the star of the show. I could have eaten a whole bowl of them on their own.
Aya Maria El hajj
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit with my family and friends.
Salaad Cumar
[email protected]I wasn't sure what to expect with this recipe, but it turned out great. The beef was so flavorful and the noodles were the perfect addition.
hala eslam
[email protected]This dish was a bit too spicy for my taste, but it was still good. I'll try making it again with less chili peppers next time.
Ophelia Djagbletey
[email protected]I was looking for a new bun bo recipe and this one did not disappoint. The broth was flavorful and the beef was tender.
Bilal Jahangir
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the pickled onions.
Hazel Matroos
[email protected]I'm not a huge fan of lemongrass, but this dish was still really good. The beef was flavorful and the noodles were cooked perfectly.
Sajan Gurung
[email protected]This recipe was a hit! The flavors were amazing and the beef was so tender. I'll definitely be making this again.