BHA & BHT Free Bun Bo Xao
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Learn more →Ingredients
4 servings
For the beef
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 stalks lemongrass, tender inner core only, finely minced
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp black pepper
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
For the nuoc cham
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp sugar
- ¼ cup warm water
- 1 clove garlic, minced
- 1 red thai chili, thinly sliced
For the pickled vegetables
- ½ cup daikon radish, julienned
- ½ cup carrot, julienned
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the bowls
- 8 oz dried rice vermicelli noodles
- 2 cups bean sprouts
- 1 cup fresh mint leaves
- 1 cup fresh cilantro sprigs
- ½ cup roasted peanuts, roughly chopped
- 4 scallions, thinly sliced
- 1 head butter lettuce or romaine, leaves torn
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the sliced beef with the minced lemongrass, 3 cloves minced garlic, shallot, 1 tbsp fish sauce, 1 tsp sugar, and black pepper. Toss well to coat, then let the beef marinate at room temperature for 30 minutes.
- 2
While the beef marinates, make the pickled vegetables: toss the julienned daikon and carrot with the rice vinegar, 1 tbsp sugar, and salt in a small bowl until the sugar dissolves. Set aside for at least 20 minutes, until the vegetables are slightly softened and lightly tangy.
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