Grilled Lemongrass Beef Noodle Salad Recipe

(Bun Bo)

This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef.

Ingredients : Serves 6

225 g

450 g

3 cloves

2 stalks

1 teaspoon

1/2 teaspoon

1 tablespoon

200 g

225 g

40 g
40 g

150 g

3 tablespoons

100 g

250 ml

Rice vermicelli (yields 4 1/2 cups)

Beef sirloin, flank steak or top round

Medium yellow onion, peeled and finely chopped

Garlic, peeled

Lemongrass, finely chopped

Salt

Freshly ground black pepper

Curry powder, optional

Fish sauce

Bamboo skewers

Shredded lettuce

Cucumber, peeled and shredded

Bean sprouts

Fresh mint leaves

Coriander (coarsely chopped)

Shredded carrot

Oil

Crushed roasted peanuts

Nuoc cham

Method :

Soak the noodles in cold water for 20 minutes. In a large covered saucepan, bring water to the boil and add the noodles. Cook in boiling water for 2 minutes, rinse under cold water, drain and set aside.
Slice the beef into strips 5 x 2 1/2 x 1/3 cm (1 x 2 x 1/8 in) and place the strips in a non-reactive container.
To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour.
Meanwhile, start the barbecue fire and soak the bamboo skewers in water,
Arrange the lettuce leaves, cucumber, bean sprouts, mint leaves, fresh coriander and shredded carrot on a serving platter.
When you are ready to eat, thread the meat strips onto the bamboo skewers. Cook over medium-hot coals, 1 to 2 minutes per side, taking care not to burn the meat. Remove the skewers from the fire, and arrange the skewers on the serving platter.
To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons nuoc cham, or more to taste. Toss the ingredients together and serve. Repeat the process for each serving.