Paleo Bo Bun (Vietnamese Beef Noodle Salad)

Delight your taste buds with this vibrant and wholesome Paleo Bo Bun, a flavorful rendition of the classic Vietnamese Beef Noodle Salad. This nutrient-packed dish swaps traditional rice noodles for zucchini zoodles, creating a light, grain-free alternative that's perfect for paleo enthusiasts. Tender slices of marinated beef are seared to perfection and paired with crisp romaine lettuce, crunchy bean sprouts, and fresh herbs like mint and cilantro for a refreshing medley of textures. A tangy-sweet marinade made with fish sauce, coconut aminos, lime juice, and lemongrass infuses the dish with authentic Vietnamese flavors, while a garnish of roasted cashews and red chili adds a satisfying crunch and touch of heat. With its quick 30-minute prep and cook time, this paleo-friendly, gluten-free, and dairy-free recipe makes a healthy, crowd-pleasing meal perfect for lunch or dinner.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Beef sirloin, thinly sliced
• 3 medium Zucchini, spiralized into noodles
• 3 cloves Garlic, minced
• 3 tablespoons Fish sauce
• 2 tablespoons Coconut aminos
• 3 tablespoons Lime juice
• 1 tablespoon Honey
• 1 stalk Lemongrass, finely chopped
• 1 large Carrot, julienned
• 1 large Cucumber, thinly sliced
• 0.5 cup Mint leaves, chopped
• 0.5 cup Cilantro, chopped
• 1 cup Bean sprouts
• 2 cups Romaine lettuce, shredded
• 2 tablespoons Coconut oil
• 0.5 cup Roasted cashews, chopped
• 1 small Red chili, sliced

Directions

Step 1

In a medium bowl, combine the minced garlic, fish sauce, coconut aminos, lime juice, honey, and finely chopped lemongrass. Stir until well mixed.

Step 2

Add the thinly sliced beef to the marinade, ensuring all pieces are coated. Let it sit for at least 15 minutes to absorb the flavors.

Step 3

While the beef is marinating, prepare the salad components: spiralize the zucchini to create zoodles, julienne the carrot, slice the cucumber, chop the mint and cilantro, and thinly slice the red chili.

Step 4

In a large skillet, heat the coconut oil over medium-high heat. Once hot, add the marinated beef and cook for about 3-4 minutes, stirring frequently, until the beef is browned and cooked through.

Step 5

Remove the beef from the skillet and let it rest for a few minutes.

Step 6

Arrange the salad by dividing the romaine lettuce, spiralized zucchini, julienned carrots, cucumber slices, bean sprouts, and fresh herbs (mint and cilantro) among your serving bowls.

Step 7

Top each salad bowl with the cooked beef slices.

Step 8

Sprinkle the chopped roasted cashews and sliced red chili over the salad.

Step 9

Optionally, drizzle any remaining marinade over the salads for extra flavor.

Step 10

Serve immediately and enjoy your Paleo Vietnamese Beef Noodle Salad!

Nutrition Facts

Serving size	(2297g)

Amount per serving	% Daily Value*
Calories	2321.7

Total Fat 134.3g	0%
Saturated Fat 58.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 350mg	0%
Sodium 4940.9mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 31.2g	0%
Total Sugars 65.3g
Protein 166.7g	0%

Vitamin D 0IU	0%
Calcium 770.3mg	0%
Iron 37.8mg	0%
Potassium 6277.4mg	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: 50.5%

Protein: 27.9%

Carbs: 21.6%