Vietnamese Beef Noodle Salad Bowls Food

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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.

VIETNAMESE BEEF NOODLE SALAD BOWLS



Vietnamese Beef Noodle Salad Bowls image

One of the best cold Vietnamese dishes has to be these Vietnamese beef noodle bowls. Each bowl is filled with rice vermicelli noodles and tender marinated beef strips. It is then loaded up with as many fresh herbs and vegetables as you want and at the end, tied together by an amazing traditional Vietnamese dressing (nuoc mam cham).

Provided by Scruff

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 15

400 gm beef flank steak or whatever you can afford, (cut into thin strips (Note 1) )
1 tbsp oil
300 gm rice stick / vermicelli (Dong Guan style)
Vietnamese dipping sauce
2 tsp oyster sauce
2 tsp soy sauce
2 tsp sesame oil
2 garlic cloves, (finely chopped)
5 - 6 lettuce leaves, (shredded)
1 cucumber, (roughly chopped in matchsticks)
250 gm bean sprouts
1/4 bunch coriander, (roughly chopped)
handful of mint leaves ((optional))
Vietnamese pickled carrots
roasted peanuts, (crushed (optional))

Steps:

  • Make the Vietnamese dipping sauce, in advance if possible (e.g. the day before). Cover with cling wrap and set aside until needed.
  • Combine all the marinade ingredients in a bowl. Mix in the beef strips and set aside.
  • Prep the vegetables.
  • Cook your rice noodles as directed on the packaging and leave it in a strainer until needed.
  • Bring a large fry pan or skillet to high temperature. Add 1 tbsp of oil and flash fry the beef strips until medium/medium-rare.

Nutrition Facts : Carbohydrate 74 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 61 mg, Sodium 1311 mg, Fiber 3 g, Sugar 20 g, Calories 582 kcal, ServingSize 1 serving

VIETNAMESE RICE-NOODLE SALAD



Vietnamese Rice-Noodle Salad image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Number Of Ingredients 13

4 cloves garlic, finely chopped
1 cup chopped cilantro
1 jalapeno pepper, chopped
1 tablespoon honey
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 teaspoon kosher salt
1 pound dried rice vermicelli
2 carrots, julienned
1 cucumber, halved, peeled, seeded and sliced into thin half-rounds
1/4 cup chopped fresh mint
1/2 cup finely shredded napa cabbage
1/4 cup chopped dry-roasted nuts

Steps:

  • Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

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

STEAK & VIETNAMESE NOODLE SALAD



Steak & Vietnamese noodle salad image

Serve up this healthy steak and noodle salad for supper and nourish your body with nutrients as well as energy from complex carbs.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 13

83g brown rice noodles (Clearspring contain no salt)
1 tsp rapeseed oil
250g fillet steak
2 carrots , peeled into ribbons
½ Chinese cabbage , shredded
4 spring onions , sliced
1 small pack coriander , roughly chopped
1 red chilli , seeds removed and thinly sliced
1 lime , juiced
2 tsp soft brown sugar
1 tsp rice wine vinegar
1 garlic clove , finely chopped
½ tbsp fish sauce

Steps:

  • Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.
  • Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.
  • Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.

Nutrition Facts : Calories 400 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.1 milligram of sodium

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