Bún Bò Nam Bộ with Lemongrass-Marinated Grilled Beef
85% chuẩn vị · Vietnamese
This variation elevates Bún Bò Nam Bộ by marinating thinly sliced beef in lemongrass, garlic, and fish sauce before grilling it to smoky perfection. The grilled beef adds a deeper, more complex flavor profile to the classic noodle salad.
Đánh giá công thức này
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Nguyên liệu
- Beef sirloin or flank steak500g
- Lemongrass4 stalks
- Garlic5 cloves
- Fish sauce5 tbsp
- Sugar2 tbsp
- Vegetable oil2 tbsp
- Vermicelli rice noodles400g
- Fresh mint leaves1 cup
- Fresh cilantro leaves1 cup
- Thai basil leaves1/2 cup
- Romaine lettuce1 head
- Cucumber1
- Daikon radish1/2
- Carrots2
- Rice vinegar1/4 cup
- Lime1
- Chili peppers (optional)1-2
- Roasted peanuts1/4 cup
- Saltto taste
- Black pepperto taste
- Waterfor cooking noodles
Các bước
- 1
Prepare pickled vegetables: Peel and julienne daikon and carrots. Mix with rice vinegar and a pinch of sugar. Let sit for at least 30 minutes.
- 2
Marinate the beef: Thinly slice beef. Mince lemongrass and garlic. Combine beef, minced aromatics, 3 tbsp fish sauce, 1 tbsp sugar, 1 tbsp oil, salt, and pepper. Marinate for at least 30 minutes.
- 3
Cook vermicelli noodles according to package directions. Drain and rinse. Set aside.
- 4
Grill the beef: Preheat grill or grill pan to medium-high heat. Grill marinated beef slices for 1-2 minutes per side, until cooked through and slightly charred. Set aside.
- 5
Prepare the nước chấm dressing: Whisk together 2 tbsp fish sauce, 1 tbsp sugar, juice of 1 lime, and 1/4 cup water. Add minced garlic and sliced chili peppers if using. Adjust seasoning.
- 6
Assemble the bowls: Place noodles in bowls. Top with lettuce, cucumber, pickled vegetables, and grilled beef. Garnish with mint, cilantro, Thai basil, and peanuts.
- 7
Serve with the nước chấm dressing on the side.
