📝 About This Recipe
A vibrant, textural masterpiece from Southern Vietnam, this dish is a refreshing celebration of contrast: warm, lemongrass-scented beef meets chilled rice vermicelli and a garden of crisp herbs. Unlike its famous cousin Phở, this is a dry-tossed noodle salad, drenched in a tangy 'Nuoc Cham' dressing and topped with the crunch of roasted peanuts and fried shallots. It is light enough for a humid afternoon but deeply satisfying, offering a perfect balance of sweet, sour, salty, and savory flavors in every bite.
🥗 Ingredients
The Beef & Marinade
- 500 grams Beef Flank or Sirloin (thinly sliced against the grain)
- 2 stalks Lemongrass (tender white part only, finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Fish Sauce (high quality)
- 1 teaspoon Sugar
Noodles & Fresh Vegetables
- 300 grams Dried Rice Vermicelli (Bún) (cooked according to package instructions and cooled)
- 2 cups Bean Sprouts (blanched for 30 seconds or left raw for extra crunch)
- 1 head Butter Lettuce (shredded)
- 1 medium Cucumber (julienned)
- 1 large bunch Fresh Mint & Thai Basil (picked leaves)
- 1/2 cup Pickled Carrots and Daikon (Vietnamese Do Chua)
The Dressing (Nuoc Cham)
- 4 tablespoons Fish Sauce
- 1/2 cup Warm Water
- 3 tablespoons Lime Juice (freshly squeezed)
- 3 tablespoons Sugar (stir until dissolved)
- 1-2 pieces Bird's Eye Chili (finely chopped)
Garnish
- 1/4 cup Roasted Peanuts (roughly crushed)
- 1/4 cup Fried Shallots (store-bought or homemade)
👨🍳 Instructions
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1
In a medium bowl, combine the thinly sliced beef with minced lemongrass, garlic, oyster sauce, fish sauce, and sugar. Mix well and let marinate for at least 20 minutes.
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2
Prepare the rice vermicelli by boiling in water until tender (usually 6-8 minutes). Drain and rinse immediately under cold running water to stop the cooking and remove excess starch. Set aside to drain completely.
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3
Make the dressing: In a small jar or bowl, whisk together the warm water and sugar until the sugar is completely dissolved. Add the fish sauce, lime juice, and chopped chilies. Taste and adjust; it should be a perfect balance of sweet, sour, and salty.
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4
Wash and prep all your greens. Shred the lettuce, julienne the cucumber, and pick the herb leaves from their stems. If you prefer your bean sprouts less 'earthy', blanch them in boiling water for 30 seconds, then shock in ice water.
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5
Heat 2 tablespoons of neutral oil in a large wok or skillet over high heat until shimmering. It is vital the pan is very hot to achieve a good sear.
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6
Add the marinated beef to the wok in a single layer. Let it sear for 1 minute without moving it to develop a caramelized crust, then stir-fry rapidly for another 2-3 minutes until just cooked through.
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7
Prepare four large serving bowls. Start with a generous bed of shredded lettuce at the bottom of each bowl.
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8
Layer a portion of the cold rice vermicelli over the lettuce.
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9
Arrange the julienned cucumber, bean sprouts, fresh herbs, and pickled carrots/daikon in distinct sections on top of the noodles for a beautiful presentation.
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10
Divide the hot, stir-fried beef (and any flavorful juices from the pan) among the four bowls, placing it right in the center.
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11
Generously drizzle 3-4 tablespoons of the Nuoc Cham dressing over each bowl.
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12
Top each bowl with a handful of crushed roasted peanuts and a sprinkle of crispy fried shallots. Serve immediately while the beef is still warm and the vegetables are cold.
💡 Chef's Tips
To get paper-thin beef slices, freeze the meat for about 30-45 minutes before slicing. Always rinse your rice noodles in cold water and shake them well to prevent them from becoming a gummy clump. Don't skip the lemongrass; it provides the signature aromatic backbone of the dish that defines 'Nam Bo' style. If you want extra depth, add a teaspoon of minced ginger to the beef marinade. Adjust the chili count in the dressing to your spice tolerance; the seeds carry most of the heat.
🍽️ Serving Suggestions
Pair this dish with a cold Vietnamese Iced Coffee (Ca Phe Sua Da) for a classic Hanoi cafe experience. Serve with a side of extra Nuoc Cham so guests can adjust the seasoning to their liking. A crisp, dry Riesling or a light lager beer complements the lime and lemongrass beautifully. For an appetizer, serve alongside crispy Vietnamese Spring Rolls (Cha Gio). Provide extra lime wedges on the side for those who love a brighter, citrus-forward finish.