VIETNAMESE BEEF AND RICE NOODLE SALAD
Vietnamese beef and rice noodle salad, or bún bò xào, is made with beef marinated in fish sauce and lemongrass and served with rice noodles.
Provided by Pauline Nguyen
Categories Mains
Time 1h15m
Number Of Ingredients 23
Steps:
- Bring a pot of water to a boil. Toss in the rice noodles and boil for 5 minutes.
- Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
- In a dry wok or large skillet over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.
- In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce.
- In a small saucepan over medium heat, stir together the fish sauce, rice vinegar, water, and sugar and heat until bubbles just begin to form. Remove from the heat and let cool.
- Add the garlic, chile, and lime juice to the mixture.
- Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons chopped lemongrass, the fish sauce, and half the garlic. Let marinate for 10 minutes.
- In a wok or large skillet over medium heat, heat the oil. Working in 2 batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining beef but leave it in the wok or skillet.
- Return the first batch of beef and the vegetables to the wok, season with the sugar, salt, and pepper, and stir-fry until warmed through. Remove from the heat.
- Divvy the rice noodles among 4 bowls or plates, top with the vegetable mixture, and sprinkle with the crushed peanuts. Pile the beef on top and sprinkle with the remaining peanuts. Pass the dipping sauce on the side for drizzling or dipping.
Nutrition Facts : ServingSize 1 portion, Calories 323 kcal, Carbohydrate 43 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1296 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 4 g
VIETNAMESE STEAK AND NOODLE SALAD
Whoever said carbs don't belong in a salad never tasted this zesty, colorful Vietnamese noodle bowl. It's brimming with buttery lettuce leaves, tender rice noodles, juicy seared steak, crunchy veggies, and a light lemongrass dressing. Read more now to add this tangy recipe to your collection of fresh favorites.
Provided by Fanny Slater
Categories Salads
Time 40m
Number Of Ingredients 23
Steps:
- In a small bowl, combine the fish sauce, rice vinegar, sesame oil, lime juice, brown sugar, chili paste, lemongrass, garlic, ginger, and 2 tablespoons of the green onions. Pour half of the mixture into a large resealable bag and add the steak. Reserve the other half.
- Marinate the steak either at room temperature for 1 hour, or refrigerate overnight. If you marinate overnight, allow the steak to come to room temperature before cooking.
- Cook the rice noodles according to package directions and set aside. If there are no directions on the package, submerge the noodles in cold water until softened, about an hour, and then place in boiling water until tender, 1-2 minutes. The noodles should be slightly soft but with some bounce. Drain and rinse under cold water. Set aside.
- Pat the steak dry and then brush it on both sides with the vegetable oil. Heat a heavy-bottomed pan like a cast iron over high heat. Sear the steak until it reaches medium-rare and a golden-brown crust forms, about 2 minutes on the first side and 1 minute on the other (depending on the thickness of the meat).
- Remove the steak from the pan, transfer it to a plate, cover with foil, and allow it to rest for 10 minutes.
- Wipe out the cast iron pan and then add in 1 cup of the vegetable oil. Prepare a paper towel-lined plate nearby.
- Heat the oil over medium-high heat and then add the shallot rings. Cook, stirring frequently until the shallots begin to bubble and turn golden-brown about 2-3 minutes. Using a slotted spoon, remove the shallots from the oil, place them on the paper towels, and sprinkle with salt.
- Thinly slice the steak against the grain. Evenly divide the rice noodles, lettuce, and steak among bowls and top with the remaining green onions, cucumber, radishes, and red onion.
- Garnish with the remaining marinade/dressing, fried shallots, mint, cilantro, and peanuts. Serve with lime wedges, jalapenos, and chili paste.
Nutrition Facts : Calories 552 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 36 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 2267 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
BUN BO XA OT (VIETNAMESE STEAK AND RICE NOODLE SALAD) AS MADE BY DIEP RECIPE BY TASTY
Bun bo xa ot is a traditional Vietnamese dish of thinly sliced beef and rice noodles. Diep Tran's spin on the classic is packed with flavorful sauces, tangy pickles, and fresh herbs for an incredibly tasty dish that is surprisingly light and refreshing and perfect for a summer meal to share with friends.
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 28
Steps:
- Make the lemongrass chili oil: Chop the bottom 4 inches (10 cm) from the lemongrass stalks and discard the tops. Peel off any tough outer layers and discard, then thinly slice the remaining lemongrass. Process the sliced lemongrass in a food processor until very finely minced. You should have about 1 cup (130 g) total.
- In a large enameled Dutch oven, heat the canola oil over high heat until it reaches 300°F (150°C). Add the garlic and lemongrass to the hot oil and cook until the garlic is golden brown and aromatic, about 10 minutes. Add the shallots. Reduce the heat to very low and add the red pepper flakes. Cook until extremely aromatic, about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking for 2 hours, stirring occasionally to prevent the garlic from scorching at the bottom, until the oil has turned red. Remove the pot from the heat and let the chili oil cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
- Make the pickles: Place the daikon and carrots in a deep bowl.
- In a small pot, combine the sugar, vinegar, water, garlic and salt. Bring to a simmer over medium heat and stir until the sugar dissolves.
- Pour the brine over the vegetables and let sit for at least 1 hour. The pickles can be stored in an airtight container in the refrigerator for up to 3 weeks.
- Make the nuoc cham: In a small pot, bring the water and sugar to a simmer over medium heat. Add the garlic and stir until the sugar dissolves. Stir in the vinegar and fish sauce. Remove the pot from the heat and let the nuoc cham cool, then transfer to an airtight container and refrigerate until ready to use, up to 3 weeks.
- Make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
- Heat a large cast iron skillet over medium-high heat until smoking. Sear the steak in the hot skillet until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, 6-10 minutes, turning the steak as needed to ensure even cooking. The timing of the steak will depend largely on the thickness of the meat. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
- To serve, add the rice noodles to a wide, shallow dish. Arrange the lettuce, basil, mint, pickles, fried shallots, and peanuts on top. Arrange the beef on top and spoon over some nuoc cham and lemongrass chili oil.".
- Enjoy!
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
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
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 RICE-NOODLE SALAD
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-STYLE GRILLED STEAK WITH NOODLES
Categories Beef Herb Pasta Pepper Quick & Easy Dinner Summer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
- Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
- Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
VIETNAMESE-STYLE STEAK SALAD
This is a recipe from Toni Lydecker that I acquired from Wine Enthusiast Magazine. Great for summer picnic or outing. The beef-noodle comibination marinates en route to the picnic, while the greens and vegetables, packed separately stay cool and crisp. Toss with soy lime dressing just before serving..
Provided by Sondra Beth
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small sauce pan, cook the noodles in boiling water until soft, about 3 minutes. Drain and rinse. Transfer noodles to a medium bowl and let cool.
- In a small jar, combine the soy sauce, lime juice, sugar, garlic, and pepper flakes and shake until the dressing is well combined.
- Slice the steak against the grain into thin strips. ( Note much easier to slice thin strips when steak is partially frozen).
- In a wok or large skillet, heat the vegetable oil over medium-high heat until hot. Add the beef, in batches, and stir-fry until just cooked through.
- Transfer the beef to the bowl with the noodles.
- Add half the dressing and toss until well coated. Let cool.
- In another bowl, combine the lettuce, cucumber, carrot, and mint.
- (If you are making the dish as picnic fare, transfer the beef-noodle mixture to a resealable plastic bag and the vegetable mixture to a covered plastic container and place both, along with the jar of remaining dressing in a cooler. Remove from cooler about 30 minutes before serving.).
- Just before serving, toss the greens with the remaining dressing and divide among 4 plates. Top each with the beef-noodle salad.
- Recommended wine: Gewurztraminer.
Nutrition Facts : Calories 442.4, Fat 21.6, SaturatedFat 6.8, Cholesterol 85, Sodium 1463.8, Carbohydrate 34.1, Fiber 1.9, Sugar 5.8, Protein 27.4
VIETNAMESE RICE NOODLE SALAD
We made this dish by Bobby Flay to go with a crispy, grilled duck we're doing on the BGE tonight. We started out with a big bowl of steaming, salted edamame and a chilled Sauvignon Blanc. Note: to this we added a chopped green onion, Thai chili sauce, and rice wine vinegar just to finish it off. Great warm weather food!
Provided by Penny Stettinius
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
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 chopped nuts.
Nutrition Facts : Calories 522.5, Fat 5.3, SaturatedFat 0.8, Sodium 1769.9, Carbohydrate 110.5, Fiber 4.7, Sugar 8.4, Protein 7.5
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
STEAK & VIETNAMESE NOODLE SALAD
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
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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