When you want a quick and healthy Vietnamese meal without compromising flavor, this sautéed beef dry noodle bowl is the solution.

It is known as Bún bò xào, which translates to Bún noodles with sautéed beef, or Bún bò Nam bộ- Southern beef bún noodles to differentiate it from Bún bò Huế- the noodle soup dish from the central region.

Fun fact, a version of this dish is incredibly well-known in Paris by the name “Bò bún” and is found in virtually every Vietnamese restaurant. I don’t know the reason why the word order is switched in the name here, but that was a funny cultural surprise moment when I first came to France.

All you need to do is let the sliced beef marinate while you cook the bún noodles and prep the toppings & herbs. When everything is ready, the beef sautés in under 5 minutes and you are ready to dig in!

Although it is simple, this dish has an amazing mix of different textures and flavors, a hallmark of Vietnamese cuisine. The tender ‘lemongrassy’ beef and noodles are complemented by the crunch from roasted peanuts, fried shallots, and fresh veggies. A sweet/savory/acidic Vietnamese fish sauce-based sauce is poured over the top and ties everything together perfectly.

When I used to live at home, my family would often make this dish on Saturdays for early afternoon lunches- after having slept in and eaten a late breakfast.

INGREDIENTS FOR BÚN BÒ XÀO

• Beef – Thịt bò: tenderloin is the best cut since it is tender, but any cut of your choice will work.
• Rice vermicelli noodles – Bún: We love all our countless types of noodles in Vietnam, but bún is probably used in the most number of different dishes. Traditionally, fresh bún noodles are very slightly fermented and has a very mild tang, but dried packaged bún noodles will not. Bún is often eaten in soup (like Bún măng vịt) or as a base (like Bún bò xào), it is not usually used for stirfries. For recipes with bún noodles, click HERE.
• Lemongrass – Xả: A super fragrant herb used in many dish across Vietnam, particular in the South. It has a very distinct flavor that is described as having floral notes, tasting sweet and lemony (hence the name), with hints of ginger. For recipes with lemongrass, click HERE.
• Garlic – Tỏi
• Shallot – Hành khô/hành tím
• Fish sauce – Nước mắm: arguably the most important seasoning sauce in Vietnamese cuisine. Made from fermented anchovies, it is salty and incredibly umami. Non-vegan Vietnamese recipes without fish sauce are very rare. The best nước mắm comes from Phú Quốc or surrounding islands off the coast- Southwest of mainland Vietnam. Our favorite brand available outside of Vietnam is Red Boat (U.S.).
• Bouillon – Hạt nêm: think broth, but in solid form. Bouillon is an amazingly easy way to bring that umami flavor to your food. We use it instead of salt in many of our dishes. You can usually find chicken, pork, or mushroom bouillon. In Vietnam, Knorr is the most common brand. However, we have only been able to find Knorr in powder form in the US and France, not granules. Instead, we use Totole brand chicken or mushroom bouillon. The quantities on our website are based on the granule-type so if you use powder, adjust to your taste.
• White granulated sugar – Đường cát trắng
• Ground black pepper – Tiêu đen xay
• Carrot – Cà rốt
• Cucumber – Dưa chuột/dưa leo
• Roasted unsalted peanuts – Lạc/đậu phộng rang
• Lettuce – Xà lách
• Herbs (cilantro, Vietnamese/Thai basil, mint) – Rau thơm (ngò rí/rau mùi, húng quế, bạc hà)
• Rice/white vinegar or lime juice – Giấm gạo/giấm trắng hoặc nuớc cốt chanh
• Water – Nuớc
• Bird’s eye chili – Ớt hiểm

DIRECTIONS FOR BÚN BÒ XÀO

Marinate beef

1. Peel off 1 or 2 tough outer layers of lemongrass stalks and trim off root end. Chop into small pieces, then mince or add to a food processor/blender until you get a fine texture.
2. Mince the garlic and shallot from the Beef marinade section.
3. Thinly slice beef and add to a bowl with all the ingredients in the Beef marinade section. Mix well, then let sit while you prepare the rest.

Prep noodles & toppings

1. Bring a large pot of water to boil, add in dry bún noodles, and reduce heat to medium high. Cook according to package instructions, stirring occasionally, until tender.
   Strain and run cold water over noodles to stop the cooking and prevent sticking.
2. Peel and julienne carrots.
3. Cut cucumbers into thin 5 cm long match sticks.
4. Thinly slice shallot.
   Add shallot and oil to a cold sauce pan.
   Turn heat to medium (5/10).
   Fry the shallot, stirring continuously for about 4 minutes, until you start seeing the first bits turn golden.
   Reduce heat to low (2/10) and continue frying until most of the shallot has turned lightly golden. NOTE: pull the shallot earlier than you think you should, it can burn quickly.
   Pour over a strainer placed over a bowl.
   Pour shallot on a paper towel-lined plate. Set aside for assembly.
5. Roughly crush peanuts in a mortar and pestle, or chop with a knife.
6. Slice/shred lettuce into small strips. Optional: save a few whole leaves for garnish.
7. Chop herbs.

Make sauce

1. Mince garlic and bird’s eye chili.
2. In a bowl, combine the sugar, fish sauce, vinegar/lime juice, and water. Stir/whisk until the sugar fully dissolves.
3. Add the minced garlic and chili.

Cook beef and assemble

1. Heat a tablespoon of vegetable oil in a pan on medium high. When oil is warm, pour in the beef & marinade. Sauté, stirring quickly, until beef is no longer pink. This should only take about 3 minutes.
2. Add noodles, cucumber, carrots, and lettuce to bowls.
3. Add beef, sprinkle herbs, peanuts and crispy fried shallots on top, pour in the sauce, and enjoy!

RECIPE VIDEO