Fructose 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
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/4 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
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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