- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 200 g
- 3 cloves
- 3 tbsp
- 1 tbsp
- 2 tbsp
- 20 g
- 20 g
- 50 g
- 2 tbsp
- 1 pinch
Process
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In a bowl, combine the beef sirloin with lemongrass, half the garlic, 1 tbsp fish sauce, soy sauce, 1 tbsp brown sugar and a pinch of salt. Mix well and let marinate for 15 minutes.
Meanwhile, make the dressing: whisk the remaining 2 tbsp fish sauce, 1 tbsp brown sugar, lime juice and 2 tbsp water in a small bowl. Taste and adjust with more lime or sugar if needed.
Cook the rice vermicelli noodles according to package instructions, usually 3–4 minutes in boiling water. Drain, rinse under cold water, and set aside.
Prepare the vegetables: julienne the carrot and cucumber, and pick the mint and cilantro leaves.
Heat the neutral oil in a large skillet or wok over high heat. Add the remaining garlic and cook for 10 seconds until fragrant.
Add the marinated beef in a single layer and sear for 1–2 minutes per side until browned but still slightly pink inside. Do not overcrowd the pan; cook in batches if needed.
To assemble, divide the noodles among four bowls. Top with the seared beef, carrot, cucumber, mint and cilantro.
Drizzle the dressing over each bowl, then sprinkle with crushed roasted peanuts and sliced red chili if using. Serve immediately.
Kitchen notes
Kitchen notes
- Do not over-marinate the beef: 15 minutes is enough. Longer than 30 minutes and the lemongrass and fish sauce will start to cure the meat, making it tough.
- Sear the beef in a very hot pan and leave space between the pieces. If the pan is crowded, the beef will steam instead of brown, and you will lose the charred flavour that defines this dish.
- The noodles should be rinsed well under cold water after cooking to stop the cooking and remove excess starch. This keeps them separate and prevents a gummy salad.
- Balance the dressing just before serving: it should be equally sour, salty and sweet. If it tastes flat, add more lime; if too sharp, add a pinch more sugar.
Substitutions
- beef sirloin→flank steak or ribeye
- rice vermicelli→thin rice noodles or soba noodles (not gluten-free)
- fish sauce→soy sauce with a pinch of salt for a vegetarian version
- roasted peanuts→roasted cashews or crispy fried shallots
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the noodles, beef, vegetables and dressing separate if possible. To reheat, gently warm the beef in a skillet over medium heat for 2-3 minutes, then toss with the noodles and vegetables. The salad is best enjoyed fresh, but you can refresh it with a squeeze of lime and extra herbs.
FAQ
The questions we get asked most
Can I make Bun Bo Nam Bo ahead of time?
You can prepare the components separately up to 1 day ahead: marinate the beef, cook and rinse the noodles, julienne the vegetables, and make the dressing. Store everything in separate airtight containers in the fridge. Sear the beef just before serving for the best texture and flavour.
Why is my beef tough and chewy?
Overcooking is the main culprit. Sear the beef quickly over high heat for only 1-2 minutes per side; it should still be slightly pink inside. Also, slice the beef thinly against the grain to shorten the muscle fibres, and avoid marinating for more than 30 minutes, as the acid in the fish sauce can toughen the meat.
Can I use a different type of noodle?
Yes, you can substitute rice vermicelli with thin rice noodles or even soba noodles, though soba contains gluten. If using wider rice noodles, adjust the cooking time according to the package. The key is to rinse the noodles well under cold water after cooking to stop them from sticking together.
How do I make this dish vegetarian or vegan?
Replace the beef with firm tofu or tempeh, and use soy sauce instead of fish sauce in both the marinade and dressing. For a vegan version, ensure the sugar is vegan-friendly and skip the fish sauce entirely. Adjust the seasoning with extra lime and a pinch of salt.
What can I use instead of fish sauce?
If you don't have fish sauce, you can substitute with soy sauce mixed with a little salt, or a vegan fish sauce alternative. Keep in mind that the flavour will be slightly different; you may want to add a bit more lime juice to compensate for the missing umami.
How do I know when the beef is done?
The beef is done when it is browned on the outside but still slightly pink in the centre, about 1-2 minutes per side over high heat. An instant-read thermometer should read 55-60°C for medium-rare. If you prefer it more well-done, cook for another minute, but be careful not to overcook, as it will become tough.
Can I freeze the leftovers?
Freezing is not recommended for this dish because the noodles and vegetables will become mushy upon thawing. The beef can be frozen separately for up to 1 month, but the texture will suffer. It's best to enjoy Bun Bo Nam Bo fresh.
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