Rice noodle bowl with stir-fried beef (Bún bò xào)


Oh noooooooooooo!! The entire kitchen has been taken over by the ferocious dinosaurs. Even the coffee machine cannot escape!

If you see me walking around like a zombie without caffeine today, you know why!


Rice noodle bowl with stir-fried beef (Bún bò xào)

(Adapted from LA Times)

(4 servings)

For the stir-fried beef: 
1 lb flank steak (thinly sliced)
1 tsp fish sauce
2 tbs soy sauce
1/8 tsp salt
1 tsp sugar
1 tsp corn starch
1/2 tsp ground pepper
1 small yellow (thinly sliced)
3 garlic cloves (finely chopped)
2 tbs canola oil

For the dipping sauce:
2/3 cup water
5 tbs fish sauce
3 tbs sugar
Juice of 2-3 limes
1 pinch of salt
Thai chili (thinly sliced, optional)

To serve:
4 bunches of dried rice vermicelli  (cooked)
1/2 lettuce head (thinly sliced)
1/4 lb bean sprouts
1 English cucumber (cut into matchsticks)
1/2 cup chopped herbs (cilantro, mint, Thai basil, Vietnamese balm – kinh giới, red perilla – tía tô)
Fried shallots
Roasted unsalted peanuts (coarsely chopped)

  1. Marinated beef with fish sauce, soy sauce, salt, sugar, cornstarch, and ground pepper. Set aside for about 30 minutes.
  2. For the dipping sauce, combine all ingredients together and set aside.
  3. Divide rice vermicelli, lettuce, bean sprout, cucumber and herbs into 4 bowls.
  4. Before serving, heat 2 tbs canola oil in a large nonstick skillet. Add sliced onion and cook for 1-2 minutes, then add the marinated beef. Stir-fry until cooked.
  5. Layer some beef slices on the noodle bowl. Sprinkle fried shallots and chopped peanuts. Serve with dipping sauce.