Nut-Free Bo Bun (Vietnamese Beef Noodle Salad)

Bright, bold, and completely nut-free, this Vietnamese Bo Bun (Beef Noodle Salad) is a vibrant medley of flavors and textures. Tender slices of marinated flank steak, seared to perfection, rest atop a bed of light, springy rice vermicelli noodles, crisp shredded lettuce, and crunchy julienned vegetables like cucumber and carrot. A zingy dressing made with fish sauce, lime juice, garlic, and a hint of heat from red chili ties the dish together beautifully. Fresh mint and coriander add an aromatic finishing touch, making each bite a refreshing and savory delight. Perfect for a quick, gluten-free lunch or dinner, this recipe comes together in just 35 minutes, offering an authentic taste of Vietnam without the need for peanuts or tree nuts.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 300 grams flank steak
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 3 garlic cloves
• 2 tablespoons fresh lime juice
• 1 red chili (finely chopped)
• 200 grams shredded lettuce
• 1 cucumber (julienned)
• 1 carrot (julienned)
• 100 grams bean sprouts
• 20 grams mint leaves (fresh)
• 20 grams coriander leaves (fresh)
• 1 tablespoon vegetable oil
• 1 liter water
• 0.5 teaspoon salt

Directions

Step 1

Start by preparing the marinade for the beef. In a bowl, combine 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar, and 1 minced garlic clove. Stir to combine.

Step 2

Slice the flank steak into thin strips and add it to the marinade. Mix well to coat all pieces. Let the beef marinate for at least 15 minutes or while you prepare the other ingredients.

Step 3

Meanwhile, bring a liter of water to boil in a pot. Add the rice vermicelli noodles and cook according to package instructions (usually about 4 minutes). Drain and rinse with cold water to stop the cooking process. Set aside.

Step 4

For the dressing, combine the remaining fish sauce, soy sauce, lime juice, 2 minced garlic cloves, chopped red chili, and a pinch of sugar in a small bowl. Mix well and set aside.

Step 5

Prepare your vegetables: shred the lettuce, julienne the cucumber and carrot, and wash the bean sprouts. Roughly chop the mint and coriander leaves.

Step 6

Heat a large pan over high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated beef to the pan. Sear the beef on both sides until just cooked through, approximately 2-3 minutes. Remove the beef from the pan and set aside.

Step 7

In a large bowl, combine the cooked vermicelli noodles, half of the dressing, shredded lettuce, julienned cucumber, carrot, and bean sprouts. Toss everything together until well combined.

Step 8

Divide the noodle mixture into four serving bowls. Top each bowl with the seared beef slices.

Step 9

Garnish with chopped mint and coriander leaves, then drizzle the remaining dressing over the top.

Step 10

Serve immediately and enjoy your fresh and zesty Nut-Free Bo Bun!

Nutrition Facts

Serving size	(2214.4g)

Amount per serving	% Daily Value*
Calories	1795.6

Total Fat 58.0g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 10.3g
Cholesterol 273mg	0%
Sodium 7408.7mg	0%
Total Carbohydrate 206.6g	0%
Dietary Fiber 13.7g	0%
Total Sugars 25.2g
Protein 116.5g	0%

Vitamin D 12IU	0%
Calcium 364.8mg	0%
Iron 16.9mg	0%
Potassium 2503.4mg	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: 28.8%

Protein: 25.7%

Carbs: 45.5%