Vietnamese 20 min

Vietnamese Bun Bo Nam Bo (Dry Beef Noodle Salad)

Name: Vietnamese Bun Bo Nam Bo (Dry Beef Noodle Salad)
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 lb beef sirloin, sliced paper-thin; 12 oz rice vermicelli, cooked and cooled; 2 cups bean sprouts; 1.5 cups shredded lettuce; 1 cup cucumber, julienned; 1 cup fresh herbs (mint, cilantro, perilla); 3 tablespoons vegetable oil; 4 cloves garlic, minced; 2 shallots, sliced thin; 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon black pepper; 1/4 cup roasted peanuts, crushed; 2 tablespoons fried shallots; Nuoc cham for dressing

high-proteindairy-freehealthy

Ingredientsfor 2

460

Cal

32g

Protein

52g

Carbs

14g

Fat

11 lb beef sirloin, sliced paper-thin
212 oz rice vermicelli, cooked and cooled
32 cups bean sprouts
41.5 cups shredded lettuce
51 cup cucumber, julienned
61 cup fresh herbs (mint, cilantro, perilla)
73 tablespoons vegetable oil
84 cloves garlic, minced
92 shallots, sliced thin
102 tablespoons fish sauce
111 tablespoon sugar
121 teaspoon black pepper
131/4 cup roasted peanuts, crushed
142 tablespoons fried shallots
15Nuoc cham for dressing

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Instructions

1
Marinate beef in 1 tablespoon fish sauce, 1 teaspoon sugar, garlic, and black pepper for 15 minutes.
2
Make nuoc cham: combine remaining fish sauce, lime juice, sugar, water, garlic, and chili. Stir until sugar dissolves.
3
Heat oil in a wok over very high heat until smoking. Sear beef in a single layer without stirring for 1 minute until caramelized. Flip and cook 30 seconds more. Remove and rest.
4
Arrange cooled noodles in bowls. Add lettuce, bean sprouts, cucumber, and herbs as layers. Top with seared beef slices.
5
Pour a generous amount of nuoc cham over everything — about 4 tablespoons per bowl. Scatter peanuts and fried shallots. Toss everything together before eating. Unlike pho, this dish is eaten dry (no broth) but dressed with nuoc cham that soaks into the noodles.