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 onion (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 or almond (coarsely chopped)

For the beef:

  1. Marinate beef with fish sauce + soy sauce + salt + sugar + corn starch + ground pepper.
  2. Set aside for about 30 minutes.
  3. On a large nonstick skillet, heat 3 tbs canola oil over high heat.
  4. Add garlic and cook until fragrant, about 1-2 minutes.
  5. Add onions and cook until soft, about 4-5 minutes.
  6. Add the marinated beef and stir fry for 3-4 minutes or until cooked to your liking.

For the dipping sauce:

  1. Combine all ingredients and set aside.

To serve:

  1. In a large bowl, layer a bed of vegetable, herbs, bean sprouts, cucumber slices.
  2. Pile on some cooked noodles.
  3. Add stir-fried beef slices on top.
  4. Sprinkle with chopped nut and fried shallots.
  5. Serve immediately.