Southern Beef Noodle Salad (Bún Bò Nam Bộ)
Bún bò Nam Bộ Say it: boon baw nahm boh
Bún bò Nam Bộ is a bright southern Vietnamese noodle salad that layers rice vermicelli, lemongrass-scented seared beef, cool herbs, cucumber, bean sprouts and tangy pickled carrot and daikon, finished with roasted peanuts, fried shallots and a savory-sweet nuoc cham dressing. It is a popular street-food lunch and light dinner, served at room temperature. The bowl is fresh yet savory, with tender beef, soft noodles, crunchy vegetables and the signature salty-sour-sweet contrast of Vietnamese dressing.
Southern Beef Noodle Salad (Bún Bò Nam Bộ)
Bún bò Nam Bộ
Pronounced boon baw nahm boh
- Serves
- 4
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Level
- Easy
Also egg-free.
Allergens: contains fish, peanuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beef and Marinade
Pickled Vegetables
Noodles and Fresh Vegetables
Nuoc Cham
Toppings
For Cooking
Method
Make the pickled vegetables. In a bowl, combine warm water, rice vinegar, sugar and salt; stir until dissolved. Add carrot and daikon, toss well, and set aside for at least 20 minutes, then drain.
Marinate the beef. In a bowl, combine beef slices, fish sauce, sugar, garlic, black pepper, 1 teaspoon vegetable oil and lemongrass if using. Mix well and let stand for 15-20 minutes at room temperature.
Cook the noodles. Bring a pot of water to a boil. Add rice vermicelli and cook according to package directions, usually 3-5 minutes, until tender but still slightly chewy. Drain, rinse under cold water, and drain well.
Make the nuoc cham. In a small bowl, stir together fish sauce, lime juice, sugar and warm water until the sugar dissolves. Add minced garlic and chili if using; set aside.
Cook the beef. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add beef in a single layer, working in batches if needed, and sear without moving for 1 minute. Turn and cook 30-60 seconds more until browned at the edges and just cooked through. Remove from heat.
Assemble the bowls. Divide rice noodles among four bowls. Top with lettuce, bean sprouts, cucumber, drained pickled vegetables and fresh herbs. Arrange the seared beef on top, then sprinkle with roasted peanuts and fried shallots. Serve immediately with nuoc cham on the side to pour over.
Regional variants
Some cooks swap the beef for thinly sliced pork tenderloin or grilled shrimp, or add a pinch of five-spice to the marinade.
Cook's notes
- Slice beef across the grain while partially frozen to get thin, tender strips.
- Dress the salad just before eating so the noodles stay springy and the herbs stay fresh.
- If daikon radish is unavailable, use extra carrot or a little shredded green papaya.
Serve with
Serve at room temperature with extra nuoc cham and iced jasmine tea.
Make ahead and storage
Prepare the pickled vegetables, nuoc cham and marinated beef up to a day ahead; store separately in the fridge. Cook the noodles and assemble just before serving.
