Spicy Lemongrass Beef Noodle Salad (Bun Bo Xao)

Instructions

1. 1

   Slice the beef thinly against the grain. In a large bowl, combine the sliced beef with minced lemongrass, garlic, shallots, sliced chilies, 3 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

   ~15 min
2. 2

   Prepare the Nuoc Cham: In a small bowl, whisk together 4 tablespoons fish sauce, 3 tablespoons lime juice, 4 tablespoons water, and 2 tablespoons granulated sugar until the sugar dissolves. Stir in minced garlic and chopped chili if using. Set aside.

   ~5 min
3. 3

   Cook the rice vermicelli noodles according to package directions in a large pot of boiling water. Drain thoroughly in a colander and rinse with cold water to prevent sticking. Set aside.

   ~10 min
4. 4

   Heat 3 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 2-3 minutes until browned and cooked through.

   ~5 min
5. 5

   Assemble the bowls: Divide the cooked vermicelli noodles among four serving bowls. Top generously with fresh bean sprouts, mint leaves, cilantro leaves, and the stir-fried beef. Sprinkle with chopped roasted peanuts.

   ~5 min
6. 6

   Serve immediately with lime wedges and a side of Nuoc Cham for dipping or drizzling over the noodles.