Rye Free Bun Bo Xao

Total time1 hr 15 min

Prep time30 min

Cook time15 min

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Ingredients

4 servings

For the beef

1 lb beef sirloin or flank steak, thinly sliced against the grain
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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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 oil 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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