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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





This is a Vietnamese favourite. I’m proud to say this recipe was handed down to me from my mum and it’s the most popular dish at our restaurant. I love it because it is simple, tasty and fresh!


Beef stir-fry

500g-800g lean beef, thinly sliced
13 garlic cloves, minced
1 lemongrass stalk (white part only),
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


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


Crushed peanuts
Dried shallots

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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.


*This is optional but it helps to tenderise the beef.



Feel free to experiment with the salad ingredients – you could replace the mint with coriander, for example.


learn to cook with authentic

Vietnamese Flavours

Make & bottle your own vegetable pickles easily! A pop of acidity & crunch always brings so much joy & freshness to every meal.


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