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
Mint and/or perilla leaves
Pickled carrots and daikon
Fish sauce dipping sauce
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.
- Cook beef in batches to get a good sear and color on the beef.
- Substitute your favorite protein for beef if you want!