Bun Bo Xao (Vietnamese Lemongrass Beef Noodle)
Ingredients
Vietnamese Lemongrass Beef
- 1 lb ribeye (or any other cut)
- 2-3 tbsp finely minced lemongrass
- 4 garlic cloves minced
- 1 small onion sliced
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar or coconut sugar or light brown sugar (omit if sugar free)
- 1 tsp ground black pepper
- 1 tbsp avocado oil
Nuoc Mam Cham (Fish sauce dressing)
- ¼ cup fish sauce
- ½ cup water
- 1-2 garlic cloves minced
- 2 Thai chili peppers finely sliced
- 2 limes juiced
- 1 tbsp sugar or coconut sugar (use apple sauce if sugar free)
Noodle Salad
- 1 pck vermicelli noodles or 4 zucchinis spiralized
- chopped lettuce
- julienned cucumbers
- julienned carrots
- mint leaves
- chopped cilantro
- Thai basil
- bean sprouts
- crushed roasted peanuts or crushed roasted cashew nuts
Instructions
Vietnamese Lemongrass Beef
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Place ribeye (or any steak) in the freezer for 20-25 minutes. Remove from freezer and thinly slice against the grain.
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In a bowl or shallow dish, add the ribeye, lemongrass, garlic, onion, oyster sauce, fish sauce, sugar, and ground black pepper. Mix until everything is well combined.
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Marinate for 30 minutes.
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Preheat a large cast iron skillet or wok over medium-high with 1 tbsp avocado oil.
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Add the beef and onions to the skillet, spread out the beef so a majority of it is touching the skillet.
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Let sit for 2-3 minutes or until it starts to char and then toss until cooked through.
Nuoc Nam Cham
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Add all ingredients to a small saucepan.
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Heat everything through until sugar has dissolved.
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Remove from heat and set aside.
Noodle Salad
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Prepare vermicelli noodles according to package.
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Add vermicelli noodles to a bowl and top with Vietnamese lemongrass beef and the different toppings.
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Dress the noodle salad with nuom mam cham.