Banh Bung (Warm Noodle Salad With Beef) Recipe

Name: Banh Bung (Warm Noodle Salad With Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3/4-pound) beef tenderloin; 1 tablespoon oyster sauce; 1 tablespoon low-sodium soy sauce; 1/2 teaspoon sugar; 8 ounces uncooked fine rice vermicelli or spaghetti; 1/2 cup light coconut milk; 1 teaspoon vegetable oil; Cooking spray; 1 cup thinly sliced yellow onion, separated into rings; 4 cups bean sprouts; 2 cups julienne-cut peeled cucumber; 1 cup thinly sliced green cabbage; 1 cup julienne-cut carrot; 20 basil leaves

Servings: persons

1 (3/4-pound) beef tenderloin
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
8 ounces uncooked fine rice vermicelli or spaghetti
1/2 cup light coconut milk
1 teaspoon vegetable oil
Cooking spray
1 cup thinly sliced yellow onion, separated into rings
4 cups bean sprouts
2 cups julienne-cut peeled cucumber
1 cup thinly sliced green cabbage
1 cup julienne-cut carrot
20 basil leaves

1
Trim fat from beef. Cut across grain into thin slices; set aside.
2
Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
3
Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
4
Heat oil in a wok or large nonstick skillet coated with with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
5
Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3/4-pound) beef tenderloin, 1 tablespoon oyster sauce, 1 tablespoon low-sodium soy sauce, 1/2 teaspoon sugar, and more.

Yes, Banh Bung (Warm Noodle Salad With Beef) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Banh Bung (Warm Noodle Salad With Beef)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions