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Main course · Vietnamese

Bun Bo Xao (Stir-Fried Lemongrass Beef Noodle Salad Bowl)

30 min Serves 4 ~600 kcal/serving ~£12.00 (£3.00/serving) Contains-nutsDairy-freeGluten-free

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Ingredients

  • 500 g beef sirloin, thinly sliced
  • 2 lemongrass stalks
  • 2 garlic cloves
  • 2 tbsp fish sauce
  • 300 g rice vermicelli noodles
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 2 little gem lettuce
  • 1 fresh mint
  • 40 g roasted peanuts, roughly chopped

Nutrition (per serving)

Calories
600 kcal
Protein
34.5 g
Carbohydrate
69.1 g
of which sugars
3.8 g
Fat
19.5 g
of which saturates
6.6 g
Fibre
4.3 g
Salt
2.01 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Finely chop the lemongrass and garlic and toss with the beef and fish sauce; leave for 10 minutes.

  2. 2

    Heat a little oil in a wok over a high heat and stir-fry the beef for 2-3 minutes until browned but still juicy.

  3. 3

    Cook the rice vermicelli noodles in boiling water for 3 minutes, then drain and rinse under cold water.

  4. 4

    Divide the noodles between four bowls and top with carrot, cucumber and lettuce.

  5. 5

    Spoon the hot beef over the top, scatter with mint and peanuts, and serve.

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