Bun Bo (Grilled Lemongrass Beef Noodle Salad)
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 225 g rice vermicelli
- 450 450 g flank steaks or 450 g top round beef, cut into strips
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled
- 2 stalks lemongrass, finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon curry powder (optional)
- 1 tablespoon fish sauce
- 200 g lettuce, shredded
- 1 cucumber, peeled and shredded
- 225 g bean sprouts
- 40 g fresh mint leaves
- 40 g coriander, coarsely chopped (cilantro)
- 150 g carrots, shredded
- 100 g crushed roasted peanuts
directions
- To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour or overnight if possible.
- Bring a saucepan of water to the boil, add the vermicelli noodles and cook for 3-5 minutes or until tender. Drain, refresh under cold water, drain again and set aside.
- Thread the meat strips onto the bamboo skewers. Grill till done to taste.
- To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons nuoc cham, or more to taste - I use around 4 tablespoons for each serving. Toss the ingredients together and serve. Repeat the process for each serving.
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Reviews
-
I really liked the flavors in this! I don't normally make Asian food at home, but this recipe intrigued me, so I took the plunge. I marinated the meat overnight (I used lemongrass paste, and I used the curry powder, too). The noodles threw me a bit once they were cooked, because they seemed kind of slimy, and they were clear. I don't really have a point of reference for this type of noodle, though, so it could just be the way that type of noodle cooks up. I also added a little bit of Thai basil with the other herbs, just because I like it. I served it with the recommended Nuoc Cham #103760, too (which I think I could have eaten all by itself). I definitely think this is something that needs to be eaten as soon as possible after cooking, because I didn't like the texture of the dish as much after a few hours (I made it in the morning and brought some to work for dinner). I'll have to make it again sometime when I can actually sit and eat it right away, because I love it freshly made. Thanks for posting!
RECIPE SUBMITTED BY
currybunny
Melbourne, Victoria
I live in Melbourne with my gorgeous husband Andy! We're both total foodies who love making and eating dishes of all sorts - I normally try at least 4 new recipes a week. We both do swing dancing and are totally obsessed with our two beautiful cats, Couscous (mine) and Moo(DH's). Couscous loves red wine and savoury food, while Moois addicted to frozen yoghurt and chocolate. It's a full time job trying to eat dinner in peace!