Bun Bo Xao Vietnamese Noodle Salad

The first time I had Bun Bo Xao was at a tiny Vietnamese restaurant in Seattle where the windows fogged up from the steam of constantly bubbling pots. I watched the owner's grandmother assembling bowls with such practiced grace that each ingredient fell into place like she'd done it a thousand times before. When I took my first bite, the combination of hot beef, cold noodles, and that sharp tangy dressing hit me like a revelation. I went home that same night determined to recreate it in my tiny apartment kitchen.

My roommate walked in while I was marinating the beef and immediately asked what smelled so incredible. She ended up staying for dinner and we sat cross-legged on the floor assembling our bowls together, adding more mint here, extra peanuts there. The kitchen filled with the scent of garlic and searing meat while lime juice perfumed the air. Now every time we have people over, someone inevitably requests this dish.

Ingredients

• 400 g sirloin or flank steak: Thinly slice against the grain for tenderness, partially freezing the meat makes this so much easier
• 2 tbsp soy sauce: This forms the base of your beef marinade adding that deep umami flavor
• 1 tbsp fish sauce: Dont be intimidated by the smell, it transforms into something magical when cooked
• 1 tbsp oyster sauce: Adds a subtle sweetness and depth that balances the salty elements
• 1 tsp sugar: Helps the beef caramelize beautifully when it hits the hot pan
• 2 cloves garlic: Minced fresh because garlic powder just wont give you that aromatic punch
• 1 tbsp vegetable oil: Use something neutral so it doesnt compete with the other flavors
• 300 g dried rice vermicelli noodles: These soak up the dressing while maintaining a satisfying chew
• 1 small cucumber: Julienned into thin matchsticks for that essential crunch in every bite
• 2 carrots: Thinly sliced they add sweetness and color that brightens the whole bowl
• 1 cup bean sprouts: Fresh and crisp providing that incredible texture contrast
• 1 cup lettuce: Shredded iceberg or romaine works perfectly here
• 1/2 cup fresh mint leaves: This herb is non negotiable, it makes the dish sing
• 1/2 cup fresh cilantro leaves: Bright and citrusy, use the tender stems too
• 1/4 cup roasted peanuts: Chopped coarse for that final salty crunch on top
• 2 scallions: Thinly sliced on a diagonal for their mild onion flavor
• 1 red chili: Thinly sliced if you want that gentle heat running through
• 4 tbsp fish sauce: The backbone of your dressing, use a good quality brand
• 4 tbsp lime juice: Freshly squeezed brings that bright acidic balance
• 3 tbsp sugar: Dissolves into the liquid to temper the intense fish sauce
• 4 tbsp water: Thins the dressing to the perfect pourable consistency
• 1 clove garlic: One more for the dressing because you can never have too much
• 1 small red chili: Minced finely for heat that sneaks up on you

Instructions

Marinate the beef:

Combine the sliced beef with soy sauce, fish sauce, oyster sauce, sugar, minced garlic, and vegetable oil in a bowl. Mix everything thoroughly and let it sit for at least 15 minutes while you prep everything else.

Cook the noodles:

Boil the rice vermicelli according to the package directions, then drain immediately and rinse under cold water to stop the cooking and prevent sticking.

Whisk the dressing:

Stir together the fish sauce, lime juice, sugar, water, minced garlic, and minced chili until the sugar completely dissolves. Taste and adjust the balance if needed.

Prep your vegetables:

Julienned the cucumber and carrots into thin matchsticks, rinse the bean sprouts, and shred the lettuce. Keep everything separated in the fridge until you're ready to serve.

Sear the beef:

Get a large skillet or wok screaming hot over high heat, then add the marinated beef in a single layer. Let it sear for 2-3 minutes until just cooked through and slightly caramelized.

Build your bowls:

Divide the noodles among four bowls and arrange the lettuce, cucumber, carrots, bean sprouts, and beef on top in sections. Finish with generous handfuls of herbs, scallions, peanuts, and sliced chili.

Dress and serve:

Drizzle the nuoc cham over each bowl right before eating, letting everyone add more at the table according to taste.

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Last summer my sister came home from college and I made this for her welcome dinner. She took one bite and got quiet, then looked up with this huge smile and said it tasted exactly like the street food we'd had in Hanoi years ago. That's when I knew this recipe was a keeper.

Making Ahead

I've learned that the beef marinade actually benefits from sitting overnight in the refrigerator. The nuoc cham dressing also develops deeper flavor after a day or two, so I always double the batch and keep it in a jar. Just prep all your vegetables and store them in separate containers for the fastest weeknight dinner imaginable.

Protein Variations

While beef is traditional, I've made this with sliced chicken breast when my brother visited and he declared it even better than the original. Shrimp works beautifully too, just reduce the cooking time to about a minute per side. For a vegetarian version, marinated tofu or seitan absorbs these flavors remarkably well.

Perfecting Your Bowl

The real secret is getting all the components ready before you start cooking the beef. Cold noodles should be plated first, then arrange your vegetables in sections rather than tossing everything together. Each bite should contain a little bit of everything.

• Squeeze extra lime over the beef right before serving for brightness
• Toast your peanuts in a dry pan for 2 minutes to bring out their natural oils
• Let everyone customize their own fish sauce amount at the table

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This dish taught me that the most vibrant meals often come from the simplest preparations. Hope it brings as much joy to your table as it has to mine.

Recipe Q&A

→ What is Bun Bo Xao?

Bun Bo Xao is a Vietnamese noodle salad featuring sautéed beef served over rice vermicelli with fresh herbs, crisp vegetables, and a tangy nuoc cham dressing. It's a popular lunch or dinner dish that balances hot and cold elements.

→ Can I make this dish ahead of time?

You can prepare the vegetables, dressing, and marinated beef up to a day in advance. Store components separately in the refrigerator. Cook the beef just before serving and assemble bowls fresh for the best texture and flavor.

→ What cuts of beef work best?

Sirloin or flank steak are ideal choices as they're tender and quick-cooking. Slice the beef thinly against the grain for the most tender results. Flank steak offers great beef flavor while sirloin remains exceptionally tender.

→ Is this dish spicy?

The base dish has mild heat from fresh chili in the dressing and garnish. You can adjust the spice level by reducing or omitting the chili slices, or add more if you prefer it hotter. The nuoc cham provides tangy sweetness rather than intense heat.

→ What can I substitute for fish sauce?

For a vegetarian version, substitute fish sauce with soy sauce or a vegetarian fish sauce alternative. You may need to adjust the seasoning with additional lime juice or salt to achieve the right balance of salty and tangy flavors.

→ How do I store leftovers?

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing, cooked beef, vegetables, and noodles apart. Reheat the beef gently and assemble fresh bowls when ready to eat.