Lemongrass Beef and Onion Noodle Salad Bun Bo

Dive into the vibrant, bold flavors of this Lemongrass Beef and Onion Noodle Salad, also known as Bun Bo. This Vietnamese-inspired dish balances tender, caramelized beef marinated in fragrant lemongrass, garlic, and fish sauce with crisp fresh vegetables, rice vermicelli noodles, and a tangy, sweet-and-spicy lime dressing. Topped with fresh mint, cilantro, and a sprinkling of roasted peanuts, this salad is a delightful fusion of textures and flavors. Ready in under an hour, it's the perfect combination of wholesome and flavorful, ideal for a quick yet impressive meal. Whether you're craving a light lunch or a refreshing dinner option, this noodle salad is sure to satisfy with every bite.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Beef sirloin or flank steak
• 3 stalks Lemongrass stalks
• 4 cloves Garlic cloves
• 2 medium Shallots
• 3 tablespoons Fish sauce
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Vegetable oil
• 1 large Yellow onion
• 250 grams Rice vermicelli noodles
• 1 medium Cucumber
• 1 medium Carrot
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 0.25 cup Roasted peanuts
• 1 small Red chili
• 1 large Lime
• 2 tablespoons Sugar (for dressing)
• 2 tablespoons Fish sauce (for dressing)
• 4 tablespoons Water
• 1 clove Garlic (for dressing)

Directions

Step 1

1. Prepare the marinade: Finely mince the lemongrass stalks, garlic, and shallots. Combine them in a bowl with the fish sauce, soy sauce, and brown sugar. Mix to combine.

Step 2

2. Slice the beef thinly against the grain and add it to the marinade. Toss well to coat, cover, and let it marinate for at least 20 minutes (or up to 1 hour in the refrigerator).

Step 3

3. Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.

Step 4

4. Thinly slice the onion. Peel the carrot and julienne it. Julienne or slice the cucumber into thin strips. Set the vegetables aside.

Step 5

5. Prepare the dressing: Crush or finely mince 1 clove of garlic. Finely chop the red chili. In a small bowl, mix the lime juice, fish sauce, sugar, water, garlic, and chili until the sugar dissolves.

Step 6

6. Heat a large skillet or wok over medium-high heat. Add the vegetable oil. Once hot, add the sliced onion and stir-fry until slightly softened, about 2-3 minutes.

Step 7

7. Add the marinated beef to the skillet in a single layer. Stir-fry for 4-5 minutes, or until cooked through and slightly caramelized. Remove from heat.

Step 8

8. Assemble the salad: In large serving bowls, add a layer of rice noodles. Top with the cooked beef, onions, cucumbers, carrots, and fresh herbs (mint and cilantro).

Step 9

9. Sprinkle with chopped roasted peanuts and drizzle the prepared dressing over the top. Toss lightly to combine.

Step 10

10. Serve immediately, garnished with additional lime wedges and herbs as desired.

Nutrition Facts

Serving size	(2064.8g)

Amount per serving	% Daily Value*
Calories	3136.4

Total Fat 111.2g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 22.5g
Cholesterol 375mg	0%
Sodium 8137.3mg	0%
Total Carbohydrate 369.5g	0%
Dietary Fiber 29.9g	0%
Total Sugars 66.2g
Protein 186.0g	0%

Vitamin D 0IU	0%
Calcium 857.3mg	0%
Iron 49.7mg	0%
Potassium 5799.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 23.1%

Carbs: 45.9%