VIETNAMESE NOODLE BOWLS RECIPE (BUN THIT NUONG CHA GIO)
These colorful noodle bowls are deliciously addictive with layers of crisp fresh vegetables, noodles, crunchy spring rolls, and marinated lemongrass pork. Chop everything ahead and marinate the pork for a surprisingly fun meal straight out of Southeast Asia.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 1h
Number Of Ingredients 21
Steps:
- Marinate pork: Combine all ingredients listed under Lemongrass Pork. Marinate in the refrigerator for at least 30 minutes and up to a day.
- Make Nuoc Cham: Whisk all ingredients for Nuoc Cham.
- Bake spring rolls: Preheat oven and prepare spring rolls according to package directions.
- Cook rice noodles: Cook rice noodles according to package direction (most need to soak in very hot water until tender).
- Heat a wok or skillet over medium-high heat. When oil is shimmering, use a slotted spoon transfer pork to heated oil (be careful - it will splatter when it hits the hot oil). Cook pork on one side until deep golden brown, 3 to 4 minutes. Stir pork and continue cooking until it is just cooked through, 1 to 2 minutes more.
- Chop baked spring rolls into bite-sized pieces. Use kitchen shears to chop up rice vermicelli into shorter lengths.
- Assemble bowls with a bed of lettuce topped with rice vermicelli. Arrange carrots, cucumbers, pork, spring rolls, peanuts, and fresh herbs on top. Serve Nuoc Cham on the side. (I like to toss all of the ingredients together in Nuoc Cham before digging in, but some people like to eat each component separate. It's great either way!)
Nutrition Facts : ServingSize 1 bowl, Calories 574 kcal, Carbohydrate 75 g, Protein 28 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 59 mg, Sodium 2084 mg, Fiber 4 g, Sugar 22 g
THE BEST BúN Bò Xả ỚT - VIETNAMESE LEMONGRASS BEEF RECIPE
Smoky umami goodness in a bowl.
Provided by Mike
Categories Main Course
Time 1h30m
Number Of Ingredients 16
Steps:
- At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
- At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
- When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
- To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
- Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
- Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
- Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 13 g, Protein 36.5 g, Fat 10.6 g, SaturatedFat 3.1 g, Cholesterol 101 mg, Sodium 1201 mg, Fiber 0.2 g, Sugar 10.4 g, ServingSize 1 serving
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
More about "steak bun vietnamese noodle bowl recipes"
VIETNAMESE-STYLE NOODLE BOWLS WITH CHICKEN RECIPE
From simplyrecipes.com
BUN CHA (VIETNAMESE MEATBALL NOODLE BOWLS)
From flippedoutfood.com
VIETNAMESE BEEF AND NOODLE SALAD (BUN BO XAO) RECIPE - THE …
From thespruceeats.com
VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO)
From delightfulplate.com
VIETNAMESE LEMONGRASS PORK STEAKS | RECIPETIN EATS
From recipetineats.com
VIETNAMESE VERMICELLI NOODLE BOWLS WITH SHRIMP
From cooking-therapy.com
VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO)
From cooking-therapy.com
VIETNAMESE STEAK AND VERMICELLI BOWL RECIPE · I AM …
From iamafoodblog.com
BUN BO NAM BO - VIETNAMESE BEEF NOODLE SALAD
From theroamingfork.com
QUICK BúN Bò XàO (VIETNAMESE BEEF VERMICELLI BOWL)
From jenhdao.com
BUN BO XAO: VIETNAMESE LEMONGRASS BEEF NOODLE …
From flippedoutfood.com
GRILLED BEEF NOODLE BOWL (BúN THịT Bò NướNG)
From simplevietnamesefood.com
GRILLED VIETNAMESE BEEF VERMICELLI BOWL – BúN Bò XàO
From dishnthekitchen.com
VIETNAMESE STEAK AND NOODLE SALAD - SCRAMBLED CHEFS
From scrambledchefs.com
VIETNAMESE BUN (NOODLE BOWL) - THE GOURMET …
From gourmethousewife.com
VIETNAMESE LEMONGRASS PORK NOODLE BOWLS (BUN THIT …
From recipetineats.com
BUN BO NUONG RECIPE (VIETNAMESE BEEF NOODLE …
From food.amerikanki.com
STEAK BUN (VIETNAMESE NOODLE BOWL) – RECIPE WISE
From recipewise.net
STEAK BUN (VIETNAMESE NOODLE BOWL) - LUNCHLEE
From lunchlee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love