Bún Bò Xào (Stir-Fry Lemongrass Beef Vermicelli Bowl)

I had lots of leftover cleaned lettuce and veggies and Bún Bò Xào, Lemongrass Beef Vermicelli Bowls, was the perfect quick and delicious weeknight meal for the girls and me.

I love all the textures and flavor in this vermicelli bowl so much. I also love the cool bouncy vermicelli noodles and cold and crisp veggies paired with the warmed and savory stir-fried beef. It all works so well together. Scrumptious!!!

Lemongrass Beef Ingredients:
1.5 pound beef, thinly sliced
1 medium onion, thinly sliced
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
pinch of salt and pepper
4 tablespoons minced lemongrass
3 Thai chilis, minced
3 cloves garlic, minced
3 tablespoons vegetable oil

Vermicelli Bowl Ingredients:
Vermicelli rice noodles
Lettuce
Mint and/or perilla leaves
Cucumber
Pickled carrots and daikon
Crushed peanuts
Fried shallots
Fish sauce dipping sauce

Steps:

Marinate beef – In a medium bowl, marinate thinly sliced beef in fish sauce, oyster sauce, sugar, minced lemongrass, Thai chilies, and garlic for at least half-hour.

Stir-Fry Beef – Heat skillet on high heat. Cooking in batches and when the skillet is super hot, add 1 tablespoon oil, stir fry beef and onions and cook for 3 minutes until beef is done.

Prepare Vermicelli Bowls – Add vermicelli noodles to a bowl. Add lemongrass beef and top with your favorite Vermicelli Bowl ingredients and enjoy.

Tips:

  • Cook beef in batches to get a good sear and color on the beef.
  • Substitute your favorite protein for beef if you want!

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