Vietnamese Beef Salad Recipes

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VIETNAMESE BEEF AND RICE NOODLE SALAD



Vietnamese Beef and Rice Noodle Salad image

Vietnamese beef and rice noodle salad, or bún bò xào, is made with beef marinated in fish sauce and lemongrass and served with rice noodles.

Provided by Pauline Nguyen

Categories     Mains

Time 1h15m

Number Of Ingredients 23

8 ounces rice vermicelli
2 handfuls bean sprouts
1 small cucumber ((about 6 inches | 15 cm long), thinly sliced and cut into matchsticks)
1 handful mint leaves (torn)
2 scallions (thinly sliced on the diagonal)
1 cup firmly packed, thinly sliced iceberg lettuce
1/4 cup chopped roasted peanuts (plus more for garnish)
3 tablespoons fish sauce
3 tablespoons rice vinegar
1/2 cup water
2 tablespoons granulated sugar
2 cloves garlic
1 bird's eye chili ((or other long, skinny, red chili pepper, such as serrano))
2 tablespoons fresh lime juice ((from 1 to 2 limes))
1 pound sirloin
3 slender lemongrass stems
2 tablespoons fish sauce
2 cloves garlic (peeled and crushed)
2 tablespoons vegetable oil
1 small white or red onion (thinly sliced)
2 teaspoons sugar
Pinch salt
Pinch finely ground white pepper

Steps:

  • Bring a pot of water to a boil. Toss in the rice noodles and boil for 5 minutes.
  • Turn off the heat and allow the noodles to stand in the water for 5 more minutes. Dump into a colander and rinse under cold water, then cover with a damp towel and set aside at room temperature.
  • In a dry wok or large skillet over medium heat, stir-fry or shake the peanuts just until aromatic, warm, and a soft brown color. Crush the peanuts in a mortar until coarsely ground.
  • In a large bowl, toss the bean sprouts, cucumber, mint, scallions, and lettuce.
  • In a small saucepan over medium heat, stir together the fish sauce, rice vinegar, water, and sugar and heat until bubbles just begin to form. Remove from the heat and let cool.
  • Add the garlic, chile, and lime juice to the mixture.
  • Slice the beef into 1/16 inch strips and combine in a bowl with 2 tablespoons chopped lemongrass, the fish sauce, and half the garlic. Let marinate for 10 minutes.
  • In a wok or large skillet over medium heat, heat the oil. Working in 2 batches, stir-fry the onion, remaining lemongrass, and remaining garlic just until fragrant, 1 to 2 minutes. Increase the heat to high, add the beef, and stir-fry for 2 minutes. Transfer to a plate. Repeat with the remaining beef but leave it in the wok or skillet.
  • Return the first batch of beef and the vegetables to the wok, season with the sugar, salt, and pepper, and stir-fry until warmed through. Remove from the heat.
  • Divvy the rice noodles among 4 bowls or plates, top with the vegetable mixture, and sprinkle with the crushed peanuts. Pile the beef on top and sprinkle with the remaining peanuts. Pass the dipping sauce on the side for drizzling or dipping.

Nutrition Facts : ServingSize 1 portion, Calories 323 kcal, Carbohydrate 43 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 1296 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 4 g

VIETNAMESE SHAKING BEEF SALAD (PALEO, GLUTEN-FREE)



Vietnamese Shaking Beef Salad (Paleo, Gluten-Free) image

Bursting with savoury-sweet flavours, nutrients and protein, this Vietnamese beef salad is easy to make and can be served on its own or with rice. The beef and the onions can be prepared ahead of time, making this a quick midweek dinner meal. You will need a wok or a large frying pan or a grill pan for cooking of the beef.

Provided by Irena Macri

Categories     Main

Time 30m

Number Of Ingredients 21

400-500 g / about 1lb of beef steak, diced into cubes (I suggest rump, sirloin, fillet)
1 tablespoon fish sauce
1 tablespoon Tamari sauce (or coconut aminos)
1 tablespoon lime juice
2 garlic cloves, finely diced
1 long red chilli, sliced (you can remove the seeds if it's very spicy)
2 teaspoons coconut sugar
1 teaspoon sesame oil
Coconut oil for frying
1 red onion, thinly sliced into circles
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon Tamari sauce or coconut aminos
1 1/2 teaspoons coconut sugar
1 teaspoon sesame oil
1 tablespoon olive oil
1 tablespoon water
2 heads of gem lettuce, separated and washed
2-3 Roma tomatoes or as many cherry tomatoes as you like
1 carrot, peeled into ribbons
A handful of fresh coriander leaves

Steps:

  • In a bowl, combine the beef cubes with the marinade ingredients. I like to use my hands to rub the meat with all the sauces, garlic and chilli. Cover the bowl or transfer the meat to a container and marinate for a minimum of 30 minutes and longer if you can. If you're short on time, 15-20 minutes will do but the meat won't be as tasty.
  • Combine the sliced onions with pickling ingredients and rub with your hands. Allow marinating in a bowl for 10-15 minutes or longer as well.
  • Prepare the salad ingredients. You can toss everything in a bowl or serve this dish on a platter like in my photos.
  • To cook the beef, remove from the fridge for 10 minutes to come to room temperature (unless it's already out). Heat 1-2 tablespoons of coconut oil or macadamia oil over high heat. Add the beef in two batches (hold off some of the sauce) and fry for 3 minutes each batch. I like to let the meat cook for 1 minute before I start turning the pieces over so it can brown slightly. Once the batches are done, return all beef to the pan together with any remaining marinade. Now, stir-fry or shake the pan to get everything nicely tossed together and cook for another minute.
  • Serve the cooked beef with all the juices over the salad and top with pickled onions (or have those in a side dish).

CARAMELISED VIETNAMESE SHREDDED BEEF



Caramelised Vietnamese Shredded Beef image

Recipe video above. A very quick, very tasty way to use up leftover cooked beef used in things like broth (see notes to start from raw). Created to use up leftover brisket from making Vietnamese Pho. Cooked is tossed in a Vietnamese lemongrass marinade then pan fried until golden. It's INSANELY delicious!

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 13

500g / 1lb (3 cups) leftover cooked brisket or other beef (, shredded or chopped (Note 1))
1 - 2 tbsp oil (, for cooking)
2 garlic cloves (, minced)
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce (, light or all purpose)
2.5 tbsp (packed) brown sugar
1 tbsp vegetable oil
1 tbsp lemongrass paste ((Note 2))
Rice or noodles
Lime wedges OR Nuoc Cham ((Note 3))
Fresh coriander/cilantro leaves (and/or finely sliced green onions)
Finely sliced red chilli, sliced cucumber, crushed peanuts*

Steps:

  • Mix Marinade in a bowl.
  • Add shredded beef and mix. Set aside 5 minutes.
  • Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
  • Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
  • Repeat with remaining beef.
  • Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)

VIETNAMESE NOODLE SALAD WITH LEMONGRASS BEEF (BUN BO XAO)



Vietnamese Noodle Salad With Lemongrass Beef (Bun Bo Xao) image

Rice noodles (bun) are topped with fresh and pickled vegetables, stir-fried (xao) beef (bo) and garnished with fresh herbs and roasted peanuts,

Provided by Connie Veneracion

Categories     Dinner     Lunch

Time 22m

Yield 2

Number Of Ingredients 13

8 ounces (about 250 grams) beef sirloin
1 tablespoon nước mắm (fish sauce)
1 teaspoon garlic (minced)
1 tablespoon finely sliced lemongrass (use only the tender center of the white portion of the stalks)
4 ounces (110 grams) thin rice noodles, (prepared according to package directions then drained and cooled)
1/3 cup julienned cucumber
1/3 cup pickled carrot and radish
1 finger chili, thinly sliced (optional)
1 tablespoon peanut oil
2 cups fresh herbs (cilantro, lemon basil, mint, perilla or a combination of two or more)
1 tablespoon crushed roasted peanuts
2 tablespoons fried crisp shallots (available in Asian stores)
1/3 cup nước mắm pha

Steps:

  • Gather the ingredients.
  • Cut the sirloin against the grain into slices a little less than a quarter of an inch thick.
  • Then, cut each slice into chunks about 1/2-inch wide. Place into a medium bowl.
  • Mix the beef chunks with the nước mắm (fish sauce), garlic, and lemongrass.
  • Divide the noodles between 2 bowls. Top with the julienned cucumber, pickled carrot and radish and finger chilie (if using).
  • Heat the peanut oil in a wok to smoking point. Stir-fry the beef for about 2 minutes.
  • Divide the beef between the 2 bowls.
  • Top with fresh herbs, peanuts, and fried shallots.
  • Serve with nước mắm pha on the side.

Nutrition Facts : Calories 614 kcal, Carbohydrate 56 g, Cholesterol 104 mg, Fiber 2 g, Protein 36 g, SaturatedFat 8 g, Sodium 866 mg, Sugar 24 g, Fat 27 g, ServingSize 2 bowls of bún bò xào, UnsaturatedFat 0 g

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD



Vietnamese Lemongrass Beef and Noodle Salad image

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

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

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.

VIETNAMESE-STYLE BEEF SALAD



Vietnamese-Style Beef Salad image

Categories     Salad     Beef     No-Cook     Quick & Easy     Lime     Pineapple     Mint     Cucumber     Summer     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/2 seedless cucumber
5 tablespoons fresh lime juice
3 tablespoons water
3 tablespoons Asian fish sauce
3 tablespoons sugar
1 teaspoon dried hot red-pepper flakes
1 medium shallot, thinly sliced
1 pound fresh pineapple chunks (about 4 cups)
3/4 pound deli sliced roast beef
12 long sprigs fresh mint

Steps:

  • Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
  • Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
  • Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.

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