Beef Noodle Salad
Bún Bò Xaò
Recipe by Jenny Lam
Bún Bò Xaò
Beef Noodle Salad
Recipe by Jenny Lam
Prep Time
30 min
Cooking Time
10 min
Serves
4
DF
GF
Ingredients
Beef stir-fry
500g-800g lean beef, thinly sliced
13 garlic cloves, minced
1 lemongrass stalk (white part only),
minced
1 ½ tbsp dark soy sauce
1 tbsp sesame oil
3 tbsp oyster sauce
3 tbsp sugar
pinch of bicarbonate soda*
2 tbsp vegetable oil
1 large onion, thinly sliced
Salad
½ iceberg lettuce, shredded
200g bean sprouts
Bunch of mint, roughly chopped
1 cup carrot daikon pickle (pg 37)
1 Lebanese cucumber, julienned
500g cooked vermicelli rice noodles
Garnishes
Crushed peanuts
Dried shallots
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Method
Combine all beef stir-fry ingredients except the onion. Marinate for at least half an hour but overnight is best.
Heat a large frypan on high, add oil. When smoking, add onion and fry until the onion softens and browns slightly (do not let it burn).
Add the beef to the pan, ideally it should be sizzling constantly. Stir-fry until it is cooked, then turn off the heat and set aside to rest for 5 minutes.
To assemble your noodle salad bowls, place a handful of rice noodles on the bottom, put the salad of your choice on the side, and top the noodles with
the beef and garnishes. Serve immediately.