Best 6 Lemongrass Beef And Onion Noodle Salad Bun Bo Recipes

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# **Lemongrass Beef and Onion Noodle Salad Bun Bo: A Delightful Vietnamese Dish**

In the vibrant tapestry of Vietnamese cuisine, Bun Bo stands out as a culinary gem, tantalizing taste buds with its harmonious blend of flavors and textures. Originating from the bustling streets of Hanoi, this iconic dish has captured the hearts of food enthusiasts worldwide. Bun Bo, literally translating to "beef noodles," is a symphony of textures and flavors that will delight your senses. The dish features tender slices of lemongrass-marinated beef, crisp lettuce, aromatic herbs, crunchy bean sprouts, pickled carrots and daikon, all served atop a bed of silky rice noodles. The highlight of Bun Bo lies in its flavorful broth, a delicate balance of beef bones, lemongrass, ginger, and a hint of sweetness from rock sugar. Accompanied by a medley of dipping sauces, including the classic Nuoc Cham, this dish promises an unforgettable culinary journey.

**Inside the Recipe Guide:**

1. **Lemongrass Beef Bun Cha:** Embark on a culinary adventure with this Hanoi-style Bun Cha recipe, featuring grilled lemongrass beef patties and vermicelli noodles, all harmoniously united in a flavorful dipping sauce.

2. **Lemongrass Beef Pho:** Experience the essence of Vietnamese cuisine with this classic Pho recipe. Savor the savory broth infused with beef bones, lemongrass, and spices, complemented by tender beef slices, rice noodles, and a vibrant array of herbs.

3. **Lemongrass Beef and Onion Noodle Salad:** Indulge in a refreshing and aromatic salad that combines lemongrass-marinated beef, crisp onions, herbs, and rice noodles, tossed in a zesty dressing.

4. **Bun Bo Hue:** Discover the vibrant flavors of Hue with this spicy and complex noodle soup. Featuring a rich broth made from beef bones, lemongrass, and a blend of spices, Bun Bo Hue is adorned with tender beef, rice noodles, and a variety of herbs.

5. **Lemongrass Chicken Noodle Salad:** Delight in a lighter variation of Bun Bo, featuring tender lemongrass chicken, rice noodles, fresh vegetables, and herbs, all tossed in a tangy dressing.

Prepare to embark on a culinary journey through the streets of Vietnam with these delectable Bun Bo recipes. Whether you prefer the smoky grilled beef of Bun Cha, the aromatic broth of Pho, the refreshing crunch of the Noodle Salad, the spicy kick of Bun Bo Hue, or the lighter flavors of Chicken Noodle Salad, these recipes will transport your taste buds to the heart of Vietnamese cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

LEMONGRASS BEEF AND ONION NOODLE SALAD (BUN BO)



Lemongrass Beef and Onion Noodle Salad (Bun Bo) image

This light and fragrant Vietnamese dish can be made even faster, if you used a pre-purchased Nuoc Cham. I also use a purchased fine coleslaw mix instead of the lettuce and carrot in the salad, and finally, I use a meat cut called "Sizzling Steak" from Woolworths which is already in very thin steaks, so you only need to slice these up- much less to chop and very impressive looking meal! Cooking time does not include marinating time.

Provided by Chickee

Categories     Vietnamese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24

1 large garlic clove
1 red fresh chili pepper, seeded
1/4 cup fresh lime juice
5 tablespoons fish sauce
3 tablespoons sugar
6 tablespoons water
2 tablespoons grated carrots
3/4 lb dried rice vermicelli, soaked in warm water for 15 minutes
4 cups finely shredded lettuce
1/2 English cucumber, peeled and finely julienned
2 cups bean sprouts
1 carrot, peeled and finely grated
1/2 cup coarsely chopped fresh Thai basil
1/2 cup finely shredded fresh mint leaves
1 lb flank steak, thinly sliced against the grain
2 stalks lemongrass, very finely chopped
6 garlic cloves, minced
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
fresh ground pepper, to taste
3 tablespoons vegetable oil
1 large red onion, very thinly sliced
1/2 cup chopped unsalted dry roasted peanuts
fried shallots, for serving

Steps:

  • To make the dipping sauce: In a mortar, pound together the garlic and red chili with a pestle until pureed (or pass the garlic clove through a garlic press). Mix in the lime juice, fish sauce, sugar and water and add the carrot. Set aside.
  • Noodles: Drain the noodles in a colander, then pour boiling water over them. Let them sit in the hot water for about 5 minutes until tender. Drain, rinse thoroughly with cold running water and drain again. Set aside.
  • Salad: To make the salad, in a large bowl, toss together the lettuce, cucumber, bean sprouts, carrot, basil and mint.
  • Beef and onions: In a mortar and pestle, pound together the lemongrass, 3 garlic cloves and sugar until it is well combined. Add fish sauce and pepper to produce a paste. Add one tablespoon of the oil, mix well and add the meat; cover and set aside to marinate for at least 30 minutes.
  • Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the remaining 2 Tbs. oil and the remaining 3 garlic cloves and stir-fry until light golden brown, about 30 seconds. Add the onion and stir-fry until the layers separate, about 30 seconds more. Remove the onion and garlic from the pan.
  • Add additional oil if the pan is dry (it shouldn't be). When the oil is hot, add a batch of the beef mixture and spread it over the bottom of the pan. Cook until the beef is nicely seared on the bottom, about 1 minute. Turn the beef over and sear the other side, about 1 minute more. Transfer the beef and onion to a plate. Fry the remaining beef mixture in batches.
  • When all of the beef is seared, return the beef and onion to the wok and toss for a few seconds to reheat if required.
  • To assemble: Divide the salad and noodles evenly among 4 shallow bowls or plates. Spoon one quarter of the beef-onion mixture over each salad. Garnish with the peanuts and fried shallots. Pour the dipping sauce into individual bowls and encourage diners to toss the salad to their liking, and add their own nuoc cham to taste.

Nutrition Facts : Calories 807.7, Fat 29.3, SaturatedFat 6.6, Cholesterol 46.5, Sodium 2508.3, Carbohydrate 102, Fiber 6.4, Sugar 17.5, Protein 35.1

THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE



The Best Bún Bò Xả Ớt - Vietnamese Lemongrass Beef Recipe image

Smoky umami goodness in a bowl.

Provided by Mike

Categories     Main Course

Time 1h30m

Number Of Ingredients 16

1 lb beef (eg cheap sirloin, thinly sliced 1/8" thickness)
3 tbsp sugar
1" ginger (minced, about 30g/2 tbsp)
6 cloves garlic (crushed)
2 stalks lemongrass (minced, about 30g/2 tbsp)
8 Thai chilies (sliced, or other red chili of choice)
3 tbsp fish sauce (see note)
1 tbsp oyster sauce
1 tbsp oil
4 portions vermicelli
1/4 English cucumber (thinly sliced)
1/4 cup lettuce or cabbage (thinly sliced)
4 wedges lime
1/4 cup cilantro (roughly chopped)
1/4 cup mint (roughly chopped)
1/4 cup fried shallots (commercially available)

Steps:

  • At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
  • At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
  • When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
  • To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
  • Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
  • Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
  • Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.

Nutrition Facts : Calories 299 kcal, Carbohydrate 13 g, Protein 36.5 g, Fat 10.6 g, SaturatedFat 3.1 g, Cholesterol 101 mg, Sodium 1201 mg, Fiber 0.2 g, Sugar 10.4 g, ServingSize 1 serving

VIETNAMESE NOODLE SALAD WITH LEMONGRASS BEEF (BUN BO XAO)



Vietnamese Noodle Salad With Lemongrass Beef (Bun Bo Xao) image

Rice noodles (bun) are topped with fresh and pickled vegetables, stir-fried (xao) beef (bo) and garnished with fresh herbs and roasted peanuts,

Provided by Connie Veneracion

Categories     Dinner     Lunch

Time 22m

Yield 2

Number Of Ingredients 13

8 ounces (about 250 grams) beef sirloin
1 tablespoon nước mắm (fish sauce)
1 teaspoon garlic (minced)
1 tablespoon finely sliced lemongrass (use only the tender center of the white portion of the stalks)
4 ounces (110 grams) thin rice noodles, (prepared according to package directions then drained and cooled)
1/3 cup julienned cucumber
1/3 cup pickled carrot and radish
1 finger chili, thinly sliced (optional)
1 tablespoon peanut oil
2 cups fresh herbs (cilantro, lemon basil, mint, perilla or a combination of two or more)
1 tablespoon crushed roasted peanuts
2 tablespoons fried crisp shallots (available in Asian stores)
1/3 cup nước mắm pha

Steps:

  • Gather the ingredients.
  • Cut the sirloin against the grain into slices a little less than a quarter of an inch thick.
  • Then, cut each slice into chunks about 1/2-inch wide. Place into a medium bowl.
  • Mix the beef chunks with the nước mắm (fish sauce), garlic, and lemongrass.
  • Divide the noodles between 2 bowls. Top with the julienned cucumber, pickled carrot and radish and finger chilie (if using).
  • Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about 2 minutes.
  • Divide the beef between the 2 bowls.
  • Top with fresh herbs, peanuts, and fried shallots.
  • Serve with nước mắm pha on the side.

Nutrition Facts : Calories 614 kcal, Carbohydrate 56 g, Cholesterol 104 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 24 g, Fat 27 g, ServingSize 2 bowls of bún bò xào, UnsaturatedFat 0 g

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

BUN BO (GRILLED LEMONGRASS BEEF NOODLE SALAD)



Bun Bo (Grilled Lemongrass Beef Noodle Salad) image

From a Vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend Nat Da Brat's Nuoc Cham #103760 for the dressing - Zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.

Provided by currybunny

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

225 g rice vermicelli
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

Steps:

  • 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.

GRILLED LEMONGRASS BEEF AND NOODLE SALAD



Grilled Lemongrass Beef and Noodle Salad image

Categories     Salad     Blender     Food Processor     Beef     Garlic     Herb     Pasta     Marinate     Backyard BBQ     Mint     Basil     Cucumber     Grill     Chill     Grill/Barbecue     Lemongrass     Gourmet

Yield Serves 4 as an entrée

Number Of Ingredients 18

For marinade
2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons Asian fish sauce (preferably nuoc mam)
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil
a 1- to-1 1/4 pound skirt steak or flank steak
1/2 pound dried rice-stick noodles (rice vermicelli)
1/2 cup fresh basil leaves (preferably Thai basil), washed well and spun dry
1/2 cup fresh mint leaves, washed well and spun dry
1/2 cup fresh coriander leaves, washed well and spun dry
about 1 cup Nuoc Cham (Vietnamese lime sauce)
a 1-pound seedless (European) cucumber, halved lengthwise and cut diagonally into 1/4-inch-thick slices
about 2 tablespoons Toasted Rice Powder
2 to 4 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and sliced very thin (wear rubber gloves)
Garnish: Thai basil, mint, or coriander sprigs

Steps:

  • Make marinade:
  • Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
  • In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
  • In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
  • Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
  • Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
  • While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
  • In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.

Tips:

  • Choose the right cut of beef: Look for a cut that is flavorful and tender, such as flank steak, skirt steak, or hanger steak.
  • Marinate the beef: This will help to tenderize the meat and infuse it with flavor. Use a marinade made with lemongrass, garlic, ginger, soy sauce, and rice vinegar.
  • Cook the beef quickly over high heat: This will help to keep the meat tender and juicy. You can grill, pan-fry, or stir-fry the beef.
  • Make the dipping sauce: The dipping sauce is a key component of this dish. It should be made with fish sauce, lime juice, sugar, garlic, and chili peppers.
  • Assemble the salad: To assemble the salad, simply combine the cooked beef, noodles, vegetables, and herbs in a bowl. Drizzle with the dipping sauce and serve immediately.

Conclusion:

This lemongrass beef and onion noodle salad (bun bo) is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor and is sure to please everyone at the table. The beef is tender and juicy, the noodles are chewy and flavorful, and the vegetables and herbs add a refreshing crunch. The dipping sauce is the perfect finishing touch, adding a spicy and tangy flavor to the dish. Give this recipe a try and see for yourself why it is a Vietnamese favorite!

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