How many servings does this recipe make?

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

What ingredients do I need for Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao)?

You need 24 ingredients. The key ingredients include: 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, and more.

Is Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao) suitable as pasta & noodles?

Yes, Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao) falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao)?

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

Vietnamese Lemon Grass Beef and Noodle Salad (Bun B

Name: Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Fresh, crisp and full of flavor — this Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao) is a must-try. Made with brown sugar, rice vinegar, lim…

This Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao) relies on simple, everyday ingredients such as rice vinegar, garlic cloves, minced and rice vermicelli noodles. It comes together quickly and makes 4 servings, at about 1102 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

1102

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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Vietnamese Lemon Grass Beef and Noodle Salad (Bun Bo Xao)

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions