Lemongrass Beef And Onions Over Rice Vermicelli (Bun Bo)

9 faves
More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 large garlic clove

1 fresh red chili, seeded

1/4 cup fresh lime juice

5 Tbs. fish sauce

3 Tbs. sugar

6 Tbs. water

2 Tbs. grated carrot

3/4 lb. dried rice vermicelli, soaked in &nbsp warm water for 15 minutes

1 lb. beef chuck or flank, thinly sliced against &nbsp the grain

3 lemongrass stalks, tender midsection &nbsp only, finely minced

5 garlic cloves, chopped

1 1/2 Tbs. fish sauce

1/2 tsp. sugar

Freshly ground pepper, to taste

4 cups finely shredded red or green-leaf lettuce &nbsp or romaine lettuce

1/2 English cucumber, peeled and finely &nbsp 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

3 Tbs. vegetable oil, or as needed

1 large red onion, very thinly sliced

1/2 cup chopped unsalted roasted peanuts

Fried shallots for serving (see note)

For the nuoc cham dipping sauce:

You might also like

Singapore Noodles
No Recipes
Armenian Rice
Pip & Ebby
Cold Rice Noodles With Peanut-Lime Chicken
smitten kitchen
Vietnamese Noodle Rolls
Grilled Pork Rice Noodle Salad Recipe
Food Republic
Chicken Ginger Soup With Noodles
The Year In Food
Rice Vermicelli With Chicken And Nuoc Cham
Bon Appetit
Lemongrass Chicken Rice Vermicelli Salad
Closet Cooking
Grilled Veggie Noodle Bowl
Veggie Num Num
Grilling: Vietnamese Pork With Vermicelli Noodl...
Serious Eats