Beef Vermicelli Noodle Salad

Name: Beef Vermicelli Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vietnamese
Ingredients: 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), thinly sliced against the grain; 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), thinly sliced against the grain; 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), thinly sliced against the grain; 1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), thinly sliced against the grain; 1 tbsp (18 g) oyster sauce (optional); 1 tbsp (10 g) minced garlic, divided; 1 tbsp (8 g) minced lemongrass; ½ tsp salt; ½ tsp black pepper; 1 tsp chicken stock powder or sugar; 1 tsp chicken stock powder or sugar; 3 tbsp (45 ml) vegetable oil, divided; 1 head leaf or iceberg lettuce, leaves torn into small pieces or shredded; 1 head leaf or iceberg lettuce, leaves torn into small pieces or shredded; 1 head leaf or iceberg lettuce, leaves torn into small pieces or shredded; 3 lb (1.3 kg) fresh or cooked rice vermicelli noodles, cooled; 3 lb (1.3 kg) fresh or cooked rice vermicelli noodles, cooled; ½ cup Pickled Carrots and Daikon; ¼ cup (40 g) crispy fried shallot (hành phi; you can buy these at an Asian food store); ¼ cup (40 g) crispy fried shallot (hành phi; you can buy these at an Asian food store); ¼ cup (36 g) crushed roasted peanuts; Fish Sauce Dressing

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
25 min

Appears in

Simply Pho

By Helen Le

Published 2017

About

This salad (bún bò Nam Bộ) is easy to make and a refreshing summer delight. It’s a great dish for introducing someone to Vietnamese cuisine. Most of my Western friends love it, as it’s healthy and full of flavor.

Ingredients

1 lb (454 g) beef (rumpsteak, sirloin, or eye of round), thinly sliced against the grain
1

Asia
Vietnam
Summer

Method

In a large bowl, combine the beef, oyster sauce (if using), ½ tablespoon (5 g) of the garlic, lemongrass, salt, black pepper, chicken stock powder, and 1 tablespoon (15 ml) of the vegetable oil. Mix well and let marinate for at least 15 minutes.
Heat the remaining 2 tablespoons (30 ml) vegetable oil in a large wok or pan over high heat—let it get nice and hot.