Bun Bo Nam Bo (Vietnamese Beef Noodle Salad)
A Hanoi noodle bowl of warm stir-fried lemongrass beef over cold rice vermicelli, fresh herbs, pickles, peanuts and fried shallots, all dressed with sweet fish sauce. Ready in 35 minutes.
Ingredients
- 500g beef rump or sirloin, very thinly sliced
- 2 lemongrass stalks, pale part only, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp fish sauce, for the beef
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp neutral oil
- 1 brown onion, cut into thin wedges
- 300g dried thin rice noodles (rice vermicelli)
- 2 cups shredded lettuce
- 1 cup bean sprouts
- A handful each of Vietnamese mint, Thai basil and perilla or coriander
- 1 cup pickled carrot and daikon (do chua)
- 1/3 cup roasted peanuts, crushed
- 3 tbsp crispy fried shallots
- Dressing: 1/4 cup (60ml) fish sauce, 1/4 cup sugar, 1/2 cup (125ml) warm water, 2 tbsp lime juice, 1 garlic clove and 1 red chilli, finely chopped
Instructions
- Mix the beef with half the lemongrass, half the garlic, the fish sauce, oyster sauce and sugar. Leave to marinate for 15 minutes.
- Make the dressing. Stir the fish sauce, sugar and warm water until the sugar dissolves, then add the lime juice, garlic and chilli. It should be sweet, salty and sour in equal measure.
- Cook the noodles in boiling water according to the packet (usually 3-5 minutes). Drain, rinse under cold water and drain well.
- Divide the lettuce, bean sprouts and herbs between four deep bowls and top with the noodles.
- Heat a wok over high heat until smoking. Add the oil, then the onion and the rest of the lemongrass and garlic, and stir-fry for 1 minute. Add the beef in a single layer and leave it for 30 seconds to sear, then stir-fry for 1-2 minutes more until just cooked.
- Pile the hot beef and its juices over the noodles. Top with pickled carrot and daikon, peanuts and fried shallots.
- Spoon about 1/4 cup of dressing over each bowl and toss everything together at the table.
About this dish
Bun bo nam bo (bún bò Nam Bộ) means "southern-style beef noodles", but it is famously a Hanoi dish, sold for decades from one shop on Hàng Điếu street. Unlike pho, it has no broth: warm, garlicky lemongrass beef is piled over cold rice vermicelli, herbs and pickles, then dressed at the table with sweet fish sauce.
It belongs to the same family as bun thit nuong and bun cha, but the beef is stir-fried in a wok rather than grilled, so it is quicker to make on a weeknight. The dressing is a sweeter, less sour version of nuoc cham, and the crispy fried shallots and peanuts add crunch.
Tips for the best result
- Freeze the beef for 20-30 minutes before slicing. It firms up, so you can cut it paper-thin.
- Cook the beef in a very hot wok, in two batches if needed. Crowding the pan stews it instead of searing it.
- Rinse the noodles well in cold water so they don't clump.
- Don't skip the pickles. Their tang balances the rich beef.
Substitutions
- Beef: rump, sirloin or scotch fillet all work. Chicken thigh or firm tofu are good swaps.
- Herbs: use any mix of mint, Thai basil, coriander and perilla. More is better.
- Pickles: no time? Toss julienned carrot with a pinch of salt, sugar and a splash of rice vinegar for 10 minutes.
Storage
Store the beef, noodles, salad and dressing separately in the fridge for up to 2 days. Reheat the beef briefly in a hot pan and assemble fresh bowls.
Bun bo nam bo FAQs
Is bun bo nam bo the same as bun bo Hue?
No. Bun bo Hue is a spicy beef noodle soup from central Vietnam. Bun bo nam bo is a dry noodle salad with no broth.
Is bun bo nam bo served hot or cold?
Both: the beef goes on hot, and the noodles, herbs and salad are at room temperature or cool.
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