Low Fat Bo Bun (Vietnamese Beef Noodle Salad)

Dive into the vibrant flavors of Vietnam with this Low Fat Bo Bun (Vietnamese Beef Noodle Salad), a wholesome and refreshing meal perfect for light, healthy dining. Tender strips of marinated lean beef are stir-fried to perfection and served atop a bed of soft rice vermicelli noodles, crisp romaine lettuce, and a medley of julienned carrots and cucumbers. Fresh herbs like mint and cilantro add bright, aromatic notes, while a zesty lime-chili dressing ties it all together. With only a teaspoon of oil and plenty of nutrient-rich vegetables, this dish is low in fat but high in flavor. Quick to prepare in just 30 minutes, this satisfying noodle salad is ideal for a nutritious lunch or dinner that doesn’t compromise on taste.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Lean beef steak (e.g., sirloin or flank)
• 150 grams Rice vermicelli noodles
• 1 medium Carrot
• 1 medium Cucumber
• 100 grams Romaine lettuce
• 10 grams Fresh mint leaves
• 10 grams Fresh cilantro leaves
• 1 medium Shallot
• 2 cloves Garlic clove
• 2 tablespoons Fish sauce
• 3 tablespoons Lime juice
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Honey
• 1 small Fresh chili (optional)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Vegetable oil

Directions

Step 1

Slice the lean beef steak into thin strips. Mince the garlic and thinly slice the shallot.

Step 2

In a bowl, combine fish sauce, soy sauce, half of the lime juice, honey, minced garlic, and black pepper. Add the beef and shallot, stir to coat, and marinate for 10-15 minutes.

Step 3

Cook the rice vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.

Step 4

Peel and julienne the carrot. Slice the cucumber in half lengthwise, remove seeds if desired, and thinly slice.

Step 5

Chop the romaine lettuce into bite-sized pieces. Pick and roughly chop the mint and cilantro leaves.

Step 6

In a small bowl, mix the remaining lime juice with a pinch of salt and the thinly sliced chili, if using.

Step 7

Heat 1 teaspoon of vegetable oil in a non-stick skillet over medium-high heat. Add the marinated beef and shallots, stir-fry for 3-4 minutes until the beef is just cooked, then remove from heat.

Step 8

Divide the cooked noodles into serving bowls. Top with lettuce, carrot, cucumber, cooked beef and shallot, mint, and cilantro.

Step 9

Drizzle each bowl with the lime-chili dressing and serve immediately. Mix the salad before eating to distribute the flavors.

Nutrition Facts

Serving size	(1011.2g)

Amount per serving	% Daily Value*
Calories	1234.7

Total Fat 23.6g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 175mg	0%
Sodium 4438.0mg	0%
Total Carbohydrate 174.5g	0%
Dietary Fiber 9.9g	0%
Total Sugars 30.8g
Protein 85.2g	0%

Vitamin D 0IU	0%
Calcium 220.0mg	0%
Iron 12.7mg	0%
Potassium 1979.1mg	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: 17.0%

Protein: 27.2%

Carbs: 55.8%