Grilled Vietnamese Beef Vermicelli Bowl – Bún Bò Xào

A white bowl filled with Vietnamese beef noodle salad.

Life is Busy, Eat Simple…Eat Well!

Life is busy. Cooking delicious meals and eating healthy when you’re busy is such a pain in the ass…it’s so easy to just hop in the car or pick up the phone to call for delivery. I’ll be the first to admit that I’m a fan of Skip the Dishes and other delivery services. I crave food from specific restaurants (like Grilled Vietnamese Beef Vermicelli) depending on the mood I’m in and there can sometimes be weeks where I don’t cook anything other than the basics to keep the boys going. Too much of a ‘good thing’ though, and I find myself getting moody from not spending enough time in the kitchen. I’m in a serious love-hate relationship with cooking, especially during the summer.

A white bowl filled with Vietnamese beef noodle salad.

My Vietnamese Favourites

One of my go-to cravings is Vietnamese food and especially Vietnamese Grilled Beef. I LOVE fresh salad rolls with shrimp in them (so much I did a post on them HERE), hot and spicy noodle soups (Pho), Vietnamese Subs, and the vermicelli noodle bowls otherwise known as ‘Bun‘. Other than perhaps being a little high in carbohydrates (that’s a lot of rice noodles!) and salt, I consider these bowls to be quite healthy, especially when they are chalk full of fresh veggies and herbs as well as lean protein.

A bowl of raw marinated beef.

What Goes Into a Bowl of Grilled Vietnamese Beef Vermicelli

While they look quite simple at first glance, there’s a little bit of prep involved in order for them to achieve maximum flavour. I like to prep my ingredients ahead of time and buy my beef pre-sliced from a nearby Korean Market (it comes pre-sliced for hot pot but you can marinate it and use it in this dish), then when it’s time to eat, it’s just a matter of assembling the fresh ingredients, adding the cooked noodles and grilled beef, and finishing the dish with fresh herbs and roasted peanuts.

Three white bowls filled with fresh toppings for Vietnamese noodle salad. Fresh herbs, carrots, lettuce, and bean sprouts.

Practice Those Knife Skills

Prepping ingredients for Bun is the perfect time to practice those knife skills! Pro tip: Buy the largest carrots you can find. You’ll need to ‘matchstick’ a lot of carrots to use in the dish and in the accompanying Nuoc Cham. Begin by trimming chopping the carrot into 5 cm long pieces. Then trim each piece so that it has four straight edges like a lengthy square. Then, thinly slice each piece into slices 2 mm thick. Gather up the slices and slice them again lengthwise at 2 cm intervals and you have matchstick carrots.

Once you start, you can’t stop. Make extra and keep them in the fridge (submerged in water) to add to all your salads.

Now for the Nuoc Cham

Now for the Nuoc Cham…this simple sauce is an essential component to Bun. Think of it as dressing to a salad because essentially, Bun Bo Xao is often treated like a salad and eaten cold. My kids always add hoisin sauce to their bowls. However, we all view hot chili sauce as a necessary addition to Grilled Vietnamese Beef Bun.  Add some fresh mint and cilantro, top with crushed peanuts and dinner is served!

A white bowl filled with Vietnamese beef noodle salad.

More Delicious Beef Recipes from Dish ‘n’ the Kitchen:

Chinese Red Cooked Beef 

Spiced Beef Matzo Pie 

Pin This Grilled Vietnamese Beef Vermicelli Bowl HERE

Pinterest image of Vietnamese beef noodle salad topped with fresh vegetables and vermicelli noodles.

 

 

Yield: 4 servings

Grilled Vietnamese Beef Vermicelli Bowl

Grilled Vietnamese Beef Vermicelli Bowl

Everyone's favourite Vietnamese noodle salad...at home! Grilled marinated beef is a delicious topping to fresh vegetables and vermicelli noodles.

Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 lb beef sirloin; thinly sliced

FOR THE MARINADE

  • 2 garlic cloves; minced
  • 4 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp fresh lime juice
  • 1 red Thai Chili; finely minced

TO ASSEMBLE

  • 1 large carrot; cut into matchsticks
  • 1/2 cucumber; peeled, seeded, and cut into batons
  • 4 cups mung bean sprouts; washed
  • 4 cups shredded lettuce
  • handful fresh cilantro
  • 1/4 cup crushed roasted peanuts
  • handful fresh mint; chiffonade
  • hoisin and hot sauce to taste
  • 1 package thin vermicelli noodles; prepared as per package directions

FOR THE NUOC CHAM

  • 2 cloves garlic; minced
  • 1/4 cup brown sugar
  • 1 cup boiling water
  • 1/2 cup fish sauce
  • 1/4 cup lime juice
  • 2 tbsp rice wine vinegar
  • handful of carrot matchsticks

Instructions

MARINATE THE BEEF

  1. In a medium bowl place minced garlic, fish sauce, sugar, lime juice, and minced red chili.
  2. Separate the beef slices and add to the marinade. Let sit for around an hour or so.

FOR THE NUOC CHAM

  1. Place garlic and sugar in a small bowl or 2 cup measuring cup. Mash them together into a paste.
  2. Add fish sauce, boiling water, lime juice, vinegar, and matchstick carrots. Let sit.

ASSEMBLE THE BOWLS

  1. Arrange vegetables in the bottom of four large bowls.
  2. Top vegetables with prepared vermicelli noodles.
  3. Heat a lightly oiled barbecue wok (the kind with the holes in it) on high barbecue setting.  Stir fry marinated beef in batches.
  4. Place cooked beef on top of vermicelli noodles and top with cilantro, mint, peanuts and Nuoc Cham. Add hoisin or hot sauce, if desired.



      Notes

      Buy your beef at a nearby Asian market or have a butcher slice it for you.

      Everyone's favourite Vietnamese noodle salad...at home! Grilled Vietnamese Beef is a delicious topping to fresh vegetables and vermicelli noodles.

       

      6 comments

      1. Jess

        This looks so fresh and filling but still healthy. Good job 🙂

        Reply

      2. Denise Pare-Watson

        Gosh! Your Grilled Vietnamese Beef Vermicelli bowl certainly looks delicious and makes me want to gather ingredients to make it immediately, Bernice! I love Bun! You have made it easy for us to make this at home. I must admit that I have never thought to ask the butcher about slicing the beef for me – that is a great tip! Thanks so much for sharing.

        Reply

        1. Bernice Hill

          Yes…kind of dangerous to be able to make it whenever you want it, isn’t it?!

          Reply

      3. Brandie

        I love Vietnamese food, but have only ordered in restaurants and haven’t made it at home. Thank you for all the tips…I’m going to give it a try!

        Reply

        1. Bernice Hill

          Getting the meat pre sliced REALLY helps. It’s quick to marinate and once everything is prepped, the bowls are so easy to put together. Enjoy!

          Reply

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