Bun Bo (Grilled Lemongrass Beef Noodle Salad)

Name: Bun Bo (Grilled Lemongrass Beef Noodle Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g rice vermicelli; 450 450 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

Servings: persons

225 g rice vermicelli
450 450 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

1
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.
2
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.
3
Thread the meat strips onto the bamboo skewers. Grill till done to taste.
4
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.

30995

kcal

Calories

2038

Fat

Carbs

2942

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 225 g rice vermicelli, 450 450 g flank steaks or 450 g top round beef, cut into strips, 1 onion, peeled and finely chopped, 3 garlic cloves, peeled, and more.

Yes, Bun Bo (Grilled Lemongrass Beef Noodle Salad) 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!

Bun Bo (Grilled Lemongrass Beef Noodle Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions