Vietnamese beef and red cabbage bowl –Get ready to tickle your taste buds with this vibrant and delicious Vietnamese Beef Noodle Salad Bowl, also known as Bun Bo Xao! This dish is like a party in your mouth where everyone is invited. Not only is it incredibly tasty, but it’s also easy to whip up in your own kitchen. So, roll up your sleeves and let’s dive into this culinary adventure!
Beef Noodle Salad Bowl
First off, let’s take a moment to admire the stunning creation you’re about to make. Just look at this masterpiece!
Ingredients:
- 8 oz rice vermicelli noodles
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1 carrot, julienned
- 1 cucumber, thinly sliced
- 1 cup bean sprouts
- 1 cup fresh mint leaves
- 1 cup cilantro leaves
- Chopped peanuts for garnish
- Fresh lime wedges for serving
Instructions:
- Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and set aside.
- In a large bowl, combine beef, soy sauce, fish sauce, brown sugar, vegetable oil, and minced garlic. Let it marinate for about 15 minutes to soak in all the flavors.
- Heat a pan over medium-high heat. Add the marinated beef and cook until it’s beautifully browned and cooked through, about 3-5 minutes. Don’t forget to keep that sizzle alive!
- While the beef is cooking, get creative! Arrange the cooked noodles in bowls and top them with the excited carrots, cucumbers, and bean sprouts.
- Once the beef is ready, pile it high on top of your noodle masterpiece. Add a sprinkle of fresh mint and cilantro leaves for an extra flavor punch.
- Finally, be generous with the chopped peanuts and serve with a splash of lime juice to kick things up a notch!
Dig into this lovely bowl that packs a flavor wallop, and remember, sharing is caring (or so they say). But we won’t judge if you eat it all by yourself. Happy cooking!