This light and healthy Vietnamese Beef Noodle Salad bowl is perfect for a hot summer’s day but just as comforting any other day. The fragrant stir-fried beef combined with fresh vegetables, herbs and noodles makes this Vietnamese dish a fan favorite at any Vietnamese restaurant. And if you add the Vietnamese dipping sauce, also called Nước Chấm or Nước Mắm Pha, on top of it, this dish becomes a phenomenal combination of flavors and texture. A quintessential Vietnamese dish!
But you don’t have to go to your favorite Vietnamese restaurant to get this dish. Follow my recipe and you can eat this dish at home any time you want to. And I’ll show you the easiest method of cooking rice noodles / vermicelli noodles!
Vietnamese Beef Noodle Salad | Bún Bò Xào
Ingredients for meat marinate
- 2 lbs. Sliced Beef
- 2 TBSP Oyster Sauce
- 1.5 TBSP Fish Sauce
- 2 TBSP Sugar
- 4 Cloves Garlic
- 1/2 tsp Black Pepper
- 2 medium size Onions
- 1 lbs. Rice Noodles / Vermicelli Noodles
Ingredients for Vietnamese Dipping Sauce “Nước Chấm” / “Nước Mắm Pha”
- 2 TBSP Sugar (I prefer Palm Sugar)
- 2 TBSP Lime Juice
- 2 TBSP Fish Sauce
- 2 Gloves Garlic
- 1 Hot Thai Chili Pepper (more or less to your liking)
- Vietnamese Pickled Vegetables (see my recipe how to make your own)
- Fresh Vietnamese Herbs
- Add all marinating ingredients to sliced beef
- Mix thoroughly
- Let it marinate in the fridge for at least 30 minutes but if you have time, 1-2 hours or marinating time would be best
Directions to cook rice noodles – EASIEST METHOD
- Bring water to a boil
- Add noodles and separate the noodles a little
- Put ON the lid
- Turn OFF the heat
- Set timer for 8 minutes
- Noodles will cook perfectly in the residual heat.
- After 8 minutes, drain and rinse with HOT water. Usually, people rinse it in cold water to stop the cooking. But since we using a “passive” cooking method, there is really no risk of over-cooking the noodles. Instead, rinsing it in hot water will prevent the noodles from sticking to each other once cooled. Make sure to rinse generously with water to wash out any starch the noodles released during the cooking process.
Cooking the Beef
- Add some oil to your Pan/Wok
- Add the onions – I prefer using sweet onions but any type of onions will work. I wouldn’t recommend red onions just cause their color turns kinda grey and it doesn’t look as appetizing.
- Stir Fry for 3-4 minutes until the onions and nice and caramelized
- Add beef and stir fry for another 4-5 minutes. You want to do this over medium heat so the beef cooks fast without drying out.
Assemble your Vietnamese Beef Noodle Bowl
- Start with a bed of lettuce, cucumbers and fresh Vietnamese herbs. This dish is not the same without fresh vegetables and herbs. At the very least I would recommend using fresh mint if you have it.
- Next comes the rice / vermicelli noodles.
- Then add the beef.
- Garnish with some more herbs and Vietnamese pickled daikon and carrots. Click here to get the recipe to make Vietnamese pickled veggies
- Serve bowl with the sauce on the side so whoever eats it, can add as much or as little sauce as they want.