Bun Bo Xao is a popular Vietnamese dish and perfect introduction if you are a newbie to their cuisine. This dish is a stir-fry of enjoyably fragrant marinated beef paired with vegetables and room temperature rice noodles, and dressed with their classic dipping sauce topped with chopped-roasted peanuts. The lemon grass adds subtle citrus flavor to the dish, giving you a clean and refreshing flavors that helps in training your palate to crave less sugar and salt.


Vietnamese Lemon Grass Beef and Vermicelli Noodle Dish (Bun Bo Xao)
Serves 2
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 4 tablespoons Brown Sugar
  2. 3 tablespoons Rice Vinegar
  3. 3 tablespoons Lime Juice
  4. ¼ cup Water
  5. 3 tablespoons Thai Fish Sauce
  6. 2 cloves Garlic, minced
  7. 1 tablespoon Fresh Ginger, grated
  8. 1 medium Red chili, deseeded and chopped
  1. 120 grams Vermicelli Noodles, uncooked
  2. 250 grams Beef Sirloin, cut into 1/4-inch thick slices
  3. 2 tablespoons Thai Fish Sauce
  4. 1 tablespoon Brown Sugar
  5. 3 cloves Garlic, minced
  6. 3 tablespoons Lemongrass, finely chopped (tender centers only)
  7. 1 tablespoon Fresh Ginger, grated
  8. 1 head Iceberg Lettuce, rinsed and tender center leaves separated
  9. 2 tablespoons Canola Oil
  10. 2 tablespoons Scallions, sliced thinly
  11. 1 medium Carrots, cut into julienne
  12. 1 medium Cucumber, cut into julienne
  13. 3 tablespoons Fresh Cilantro, chopped coarsely
  14. 3 tablespoons Roasted Peanuts, crushed
  15. 2 Red Chili, sliced thinly (optional)
  1. Using a small bowl, combine sugar, rice vinegar, water and lime juice and stir until well combined. Add fish sauce, garlic, red chili and ginger, and stir well. Set aside.
  2. Place noodles in a big bowl and pour hot water. When the noodles are al dente, drain and wash with cold water. When the noodles have cooled down, add some canola oil to prevent from sticking.
  3. Meanwhile, combine beef, fish sauce, sugar, garlic, ginger, and lemon grass in a bowl, massage thoroughly seasoning into beef and let sit for 30 minutes.
  4. Line 2 individual large-wide soup bowls with a few lettuce leaves and top with cooked noodles.
  5. Heat oil in a stir-fry pan over high heat. When pan is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked; about 2 minutes.
  6. Top noodles with cooked beef, scallions, carrots, and cucumber. Sprinkle with red chili, cilantro and crushed peanuts. Drizzle generously with dipping sauce.
Chef Sheilla http://www.chefsheilla.com/