Bun bo xa ot is a traditional Vietnamese dish of thinly sliced beef and rice noodles. Diep Tran’s spin on the classic is packed with flavorful sauces, tangy pickles, and fresh herbs for an incredibly tasty dish that is surprisingly light and refreshing and perfect for a summer meal to share with friends.

Quick Info

⏱️ Under 30 minutes • 🍽️ 4 servings • ⭐ 96%

Nutrition

1316 cal • 43g protein • 191g carbs • 39g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Easy] • [Under 30 Minutes] • [Dinner] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1 pound lemongrass stalks
• 2½ cups canola oil
• 4 ounces garlic cloves, minced (about ¾ cup)
• ½ cup minced shallots
• ½ cup red pepper flakes
• 3 tablespoons fish sauce
• 3 tablespoons granulated sugar, plus more to taste
• ½ cup water
• ¾ cup water
• 7 tablespoons granulated sugar
• 1 clove garlic, smashed
• 3½ tablespoons fish sauce
• 1 tablespoon white distilled vinegar
• 1 pound hanger or bavette steak
• 1 tablespoon rice bran oil
• 1–2 teaspoons fish sauce salt or kosher salt
• ½ pound daikon, peeled and thinly sliced
• ½ pound carrots, peeled and thinly sliced
• 1 cup granulated sugar
• ½ cup white distilled vinegar
• ¼ cup water
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 14-ounce package fine rice vermicelli noodles, cooked according to package instructions
• 1 small head red leaf lettuce, thinly sliced
• ½ cup fresh Thai basil leaves, torn
• ½ cup fresh mint leaves, torn
• ½ cup store-bought crispy fried shallots
• ½ cup roasted peanuts

Instructions Preview

1. Make the lemongrass chili oil: Chop the bo…
2. In a large enameled Dutch oven, heat the c…
3. Make the pickles: Place the daikon and car…

…and 7 more steps

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Recipe by: Rie McClenny • From: Tasty