Bún Bò Xào
(boon baw sao)
Quán Bún & Phở: The At-Home Noodle Shop Lunch
This is the soul of the Southern Vietnamese noodle stall, stripped down for a busy Tuesday. It’s an interactive, addictive collision of hot and cold: smoking-hot, velvet-tender lemongrass beef piled over a cool bed of slippery rice noodles and crisp herbs. The secret isn't some rare, imported spice, it's technique—a quick cornstarch marinade to keep the meat tender, and the good sense to use frozen minced lemongrass and jarred shallots. It tastes exactly like the old country, and it comes together faster than you can order takeout.
Before you start
Make the pickled carrots and daikon ahead of time.
A batch of Đồ Chua keeps beautifully in the fridge and makes weeknight assembly nearly instant.
Ingredients
- flank steak or sirloin1 1/2 lb
- lemongrass3 tbsp
- garlic7 med cloves
- shallot1 small
- oyster sauce1 1/2 tbsp
- soy sauce1 tbsp
- sugar1/3 cup plus 1 tsp
- vegetable oil3 tbsp
- cornstarch2 tsp
- black pepper1/2 tsp
- yellow onion1 med
- dried thin rice vermicelli noodles1 lb
- romaine or butter lettuce1 med head
- fresh bean sprouts2 cup
- English cucumber1 med
- mixed fresh herbs1 cup
- pickled carrots and daikon1 cup
- premium fish sauce1/3 cup
- fresh lime juice1/3 cup
- warm water1 cup
- Thai birds eye chilies2 med
- roasted peanuts1/2 cup
- fried shallots1/3 cup
Method
- 01
Toss the beef with the aromatics, sauces, a tablespoon of oil, and cornstarch, then let it rest.
The oil and cornstarch create a velvet-like barrier that traps moisture. Let the mixture sit at room temperature for 20 minutes.
- 02
Whisk the warm water and 1/3 cup of sugar until dissolved, then stir in the fish sauce, lime juice, remaining garlic, and chilies.
Adding the minced garlic and chilies after the lime juice ensures they float beautifully on top of the dressing.
- 03
Boil the rice noodles until just past al dente, then drain and rinse vigorously under cold water.
Rinsing removes excess surface starch and stops the cooking process, preventing the noodles from turning into a gummy mass.
- 04
Sear the onions and marinated beef in a smoking-hot wok or skillet with the remaining oil.
Work in batches if needed. Spread the beef into a single layer, let it crust for 30 seconds, then toss rapidly for another two minutes until just cooked through. Do not overcook.
- 05
Build the bowls by layering the shredded greens, herbs, and cold noodles, then crowning them with the sizzling beef.
The residual heat of the beef slightly warms the noodles and gently wilts the herbs, releasing their essential oils.
- 06
Garnish generously with pickled carrots, crushed peanuts, and fried shallots, serving the dressing on the side.
Let each person dress their own bowl and toss it together right before the first bite.
Notes
Slice the beef while it is semi-frozen.
Throw your steak in the freezer for 15 to 20 minutes before prep. It firms up the meat, allowing you to achieve the paper-thin cuts necessary for a fast, tender stir-fry.
Embrace the grocery store shortcuts.
Frozen minced lemongrass and jarred fried shallots from the Asian market are modern staples in Vietnamese-American homes and will save you considerable time on a Tuesday night.