Single Guy Chef

Bun Thit Nuong - Beef Noodle Salad

Posted on 14. Apr, 2009 by singleguychef in Main, Recipes, Salad

If you are unfamiliar with this beef noodle salad, you need to make it on a nice summer day served outside with a cold beer and some extra chopped Thai chilies for those who like it hot. A traditional Vietnamese salad that is unexpectedly light and bright.

Serves 4

Beef Marinade:

2 Tbsp of soy sauce
1 Tbsp of brown sugar or raw sugar
3 cloves of garlic minced
1 tsp of sesame oil
1 tsp of black pepper
1/4 cup of chopped scallions

Vietnamese Dipping Sauce:

2 cloves garlic minced
1 tsp chili garlic sauce (easily found in the Asian aisle of your local specialty market)
1 tsp Thai bird chili or jalapeno chopped
1/4 cup fish sauce
2/3 cup hot water
2 Tbsp fresh lime juice
1/4 cup sugar
2 Tbsp carrots shredded for garnish (optional)

Ingredients:

1 lb top flank or New York strip sliced thinly.  An 1/8 of an inch if your knife and skill set can handle it.
1 cup shredded carrots
1 cup shredded cucumbers
Handful of torn mint
2 cups romaine lettuce cut into 1/2″ strips
When in season 1 cup cherry tomatoes quartered (this is a Front of House suggestion & not approved of at all by the chef for this otherwise very traditional dish)
1 - 8 oz package of Rice Stick Vermicelli

Preparation:

1. Marinate sliced beef for 45 minutes at room temperature
2. Soak the noodles for 30 minutes then quick boil until tender. Rinse in cold water
3. Combine all Dipping Sauce Ingredients in small bowl
4. Grill beef on high heat for about a minute. You can put the beef on skewers if they slip through the grate. Don’t forget to soak the skewers first.
5. Traditionally the noodles are placed in the bottom of a bowl with small mounds of the beef, vegetables and mint (plus tomatoes) placed on top.
6. Drizzle the dipping sauce over the top to taste.
7. Chopsticks to eat, but censor your beer intake if you are new to them.

Tags: beef, dinner, fish sauce, grilled, lunch, Noodles, recipe, Thai chilies, Vietnamese