Lemongrass Beef And Onion Noodle Salad Bun Bo Recipes

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LEMONGRASS BEEF AND ONION NOODLE SALAD (BUN BO)

This light and fragrant Vietnamese dish can be made even faster, if you used a pre-purchased Nuoc Cham. I also use a purchased fine coleslaw mix instead of the lettuce and carrot in the salad, and finally, I use a meat cut called "Sizzling Steak" from Woolworths which is already in very thin steaks, so you only need to slice these up- much less to chop and very impressive looking meal! Cooking time does not include marinating time.

Provided by Chickee

Categories     Vietnamese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24



Lemongrass Beef and Onion Noodle Salad (Bun Bo) image

Steps:

  • To make the dipping sauce: In a mortar, pound together the garlic and red chili with a pestle until pureed (or pass the garlic clove through a garlic press). Mix in the lime juice, fish sauce, sugar and water and add the carrot. Set aside.
  • Noodles: Drain the noodles in a colander, then pour boiling water over them. Let them sit in the hot water for about 5 minutes until tender. Drain, rinse thoroughly with cold running water and drain again. Set aside.
  • Salad: To make the salad, in a large bowl, toss together the lettuce, cucumber, bean sprouts, carrot, basil and mint.
  • Beef and onions: In a mortar and pestle, pound together the lemongrass, 3 garlic cloves and sugar until it is well combined. Add fish sauce and pepper to produce a paste. Add one tablespoon of the oil, mix well and add the meat; cover and set aside to marinate for at least 30 minutes.
  • Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the remaining 2 Tbs. oil and the remaining 3 garlic cloves and stir-fry until light golden brown, about 30 seconds. Add the onion and stir-fry until the layers separate, about 30 seconds more. Remove the onion and garlic from the pan.
  • Add additional oil if the pan is dry (it shouldn't be). When the oil is hot, add a batch of the beef mixture and spread it over the bottom of the pan. Cook until the beef is nicely seared on the bottom, about 1 minute. Turn the beef over and sear the other side, about 1 minute more. Transfer the beef and onion to a plate. Fry the remaining beef mixture in batches.
  • When all of the beef is seared, return the beef and onion to the wok and toss for a few seconds to reheat if required.
  • To assemble: Divide the salad and noodles evenly among 4 shallow bowls or plates. Spoon one quarter of the beef-onion mixture over each salad. Garnish with the peanuts and fried shallots. Pour the dipping sauce into individual bowls and encourage diners to toss the salad to their liking, and add their own nuoc cham to taste.

Nutrition Facts : Calories 807.7, Fat 29.3, SaturatedFat 6.6, Cholesterol 46.5, Sodium 2508.3, Carbohydrate 102, Fiber 6.4, Sugar 17.5, Protein 35.1

1 large garlic clove
1 red fresh chili pepper, seeded
1/4 cup fresh lime juice
5 tablespoons fish sauce
3 tablespoons sugar
6 tablespoons water
2 tablespoons grated carrots
3/4 lb dried rice vermicelli, soaked in warm water for 15 minutes
4 cups finely shredded lettuce
1/2 English cucumber, peeled and finely julienned
2 cups bean sprouts
1 carrot, peeled and finely grated
1/2 cup coarsely chopped fresh Thai basil
1/2 cup finely shredded fresh mint leaves
1 lb flank steak, thinly sliced against the grain
2 stalks lemongrass, very finely chopped
6 garlic cloves, minced
1 1/2 tablespoons fish sauce
1/2 teaspoon sugar
fresh ground pepper, to taste
3 tablespoons vegetable oil
1 large red onion, very thinly sliced
1/2 cup chopped unsalted dry roasted peanuts
fried shallots, for serving

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories     dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24



Vietnamese Lemongrass Beef and Noodle Salad image

Steps:

  • In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
  • Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
  • Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
  • Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
  • Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
  • Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

LEMONGRASS BEEF

We grow our own lemongrass, so I was pleased to find this tasty recipe to use some of it! It really is a yummy dish. Prep time doesn't include the marinating time.

Provided by JustJanS

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Lemongrass Beef image

Steps:

  • Place all the ingredients (except the oil and peanuts) in a bowl and marinate in the refrigerator for about 4 hours.
  • Heat the oil in a wok and stirfry the beef in a few batches for about 3 minutes or until just browned.
  • Move the meat constantly around the wok, so the onion and lemongrass don't catch and burn.
  • Return the meat to the wok, and add the peanuts.
  • Serve at once over rice or noodles, garnished with chopped cilantro if you wish.

Nutrition Facts : Calories 370.9, Fat 24.8, SaturatedFat 7.3, Cholesterol 76.3, Sodium 1093.3, Carbohydrate 7.5, Fiber 1.2, Sugar 4.1, Protein 29.1

500 g rump steak, cut into thin strips
3 stems lemongrass, white part only,finely chopped
1 onion, finely chopped
40 ml fish sauce
2 teaspoons sugar
20 ml oil
40 g roasted peanuts, chopped
cilantro (to garnish) (optional)

BUN BO (GRILLED LEMONGRASS BEEF NOODLE SALAD)

From a Vietnamese recipe website, this is delicious, very healthy and perfect for those warm summer days. I highly recommend Nat Da Brat's Nuoc Cham #103760 for the dressing - Zaar won't let me write it in the ingredients, but you need about 2-4 tablespoons per serve.

Provided by currybunny

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16



Bun Bo (Grilled Lemongrass Beef Noodle Salad) image

Steps:

  • To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour or overnight if possible.
  • Bring a saucepan of water to the boil, add the vermicelli noodles and cook for 3-5 minutes or until tender. Drain, refresh under cold water, drain again and set aside.
  • Thread the meat strips onto the bamboo skewers. Grill till done to taste.
  • To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons nuoc cham, or more to taste - I use around 4 tablespoons for each serving. Toss the ingredients together and serve. Repeat the process for each serving.

225 g rice vermicelli
450 g flank steaks or 450 g top round beef, cut into strips
1 onion, peeled and finely chopped
3 garlic cloves, peeled
2 stalks lemongrass, finely chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon curry powder (optional)
1 tablespoon fish sauce
200 g lettuce, shredded
1 cucumber, peeled and shredded
225 g bean sprouts
40 g fresh mint leaves
40 g coriander, coarsely chopped (cilantro)
150 g carrots, shredded
100 g crushed roasted peanuts

LEMONGRASS BEEF STEW WITH NOODLES

Get a taste of South East Asia with this iron-rich, fragrant stir-fry with chilli, ginger, lemongrass and coriander

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 13



Lemongrass beef stew with noodles image

Steps:

  • Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.
  • Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.

Nutrition Facts : Calories 502 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 3.5 milligram of sodium

1 tbsp ginger , chopped
2 garlic cloves , chooped
3 stalks lemongrass , outer leaves removed, finely chopped
2 tbsp coriander leaves, plus extra to serve
2 red chillies , thinly sliced (leave the seeds in if you like it spicy)
2 tbsp vegetable oil
250g stewing beef , cut into 2.5cm cubes
2 tbsp dark soy sauce
1 tsp five spice powder
1 tsp brown sugar
400ml beef stock
100g wide rice noodle
lime wedges, to serve

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