Discover the vibrant, soul-warming flavors of Bún Bò Xả Ớt, a traditional Vietnamese dish featuring tender, smoky lemongrass beef served over vermicelli noodles. This iconic countryside recipe is sweet, spicy, and aromatic, making it a perfect centerpiece for a family meal or a festive gathering. Whether enjoyed in a noodle bowl, rice plate, or wrapped in fresh salad rolls, this Vietnamese lemongrass beef dish is a celebration of authentic flavors and heartfelt tradition.
Key Takeaways
- Bún Bò Xả Ớt is a beloved Vietnamese dish with charred, smoky, and slightly spicy lemongrass beef.
- Traditionally served with vermicelli noodles, rice, or in salad rolls for a customizable meal.
- Uses simple, fresh ingredients like lemongrass, chili, and fish sauce for bold flavors.
- Best prepared with a mortar and pestle for authentic texture and taste.
- Versatile cooking methods include grilling, frying, or using a tabletop grill for a fun dining experience.
- Perfect for both everyday meals and special occasions.
Why You’ll Love This Recipe
This Vietnamese lemongrass beef noodle bowl is a harmonious blend of sweet, savory, and spicy flavors, with a smoky char that elevates every bite. Rooted in Vietnam’s countryside traditions, it’s a dish that brings people together, whether at a casual dinner or a lively celebration. Its simplicity and bold taste make it accessible for home cooks while delivering restaurant-quality results.
A Taste of Vietnamese Heritage
Inspired by the rustic cooking of Vietnam’s coastal villages, this recipe captures the essence of family gatherings and festive meals. The fragrant lemongrass and subtle heat of chili create a dish that’s both nostalgic and modern.
Versatile and Fun
Serve it as a refreshing noodle bowl, a hearty rice plate, or as the star of a DIY salad roll party. The interactive nature of rolling your own salad rolls makes it a hit for gatherings!
Essential Ingredients
To create an authentic Bún Bò Xả Ớt, gather these key ingredients:
- Beef (1 lb, flank or skirt steak): Thinly sliced for quick cooking and maximum flavor absorption.
- Lemongrass (2 stalks, finely minced): Provides the signature citrusy aroma.
- Thai chilies (1-2, adjust to taste): Adds a pleasant heat (substitute with milder chilies if preferred).
- Garlic (3 cloves, minced): Enhances savory depth.
- Shallot (1, finely chopped): Adds sweetness and aroma.
- Fish sauce (2 tbsp): Brings umami richness.
- Soy sauce (1 tbsp): Complements the fish sauce for balance.
- Sugar (1 tbsp): Balances the savory and spicy notes.
- Vegetable oil (2 tbsp): For marinating and cooking.
- Vermicelli noodles (8 oz): The classic base for the noodle bowl.
- Toppings: Fresh herbs (mint, cilantro, Thai basil), shredded lettuce, cucumber, pickled carrots, and crushed peanuts.
- Nước chấm (dipping sauce): Made with fish sauce, lime juice, sugar, garlic, and chili.
Pro Tip: For the best flavor, use fresh lemongrass and high-quality fish sauce. If lemongrass is unavailable, a small amount of lemongrass paste can work, but fresh is ideal.
Kitchen Tools Needed
- Mortar and pestle (optional, for authentic flavor): To crush lemongrass and chilies.
- Sharp knife and cutting board: For slicing beef thinly.
- Non-stick skillet or grill pan: For cooking the beef.
- Medium pot: For boiling vermicelli noodles.
- Mixing bowl: For marinating the beef.
- Tongs: For flipping beef during cooking.
Choosing the Right Beef
The cut of beef is key to achieving the perfect texture. Flank steak or skirt steak are affordable and flavorful options that hold up well to marinating and quick cooking. For a premium version, try ribeye for extra tenderness.
- Tip: Chill the beef in the freezer for 15-20 minutes before slicing to make thin cuts easier. Aim for slices 1/8-inch thick or less. Ask your butcher to slice it thinly if possible.
Bún Bò Xả Ớt Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1 lb flank or skirt steak, thinly sliced
- 2 stalks lemongrass, outer layers removed, finely minced
- 1-2 Thai chilies, finely chopped (adjust to taste)
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp vegetable oil, divided
- 8 oz vermicelli rice noodles
- Fresh herbs (mint, cilantro, Thai basil)
- Shredded lettuce, cucumber slices, pickled carrots
- Crushed peanuts, for garnish
- Nước chấm: 1/4 cup fish sauce, 1/4 cup lime juice, 2 tbsp sugar, 1 clove garlic (minced), 1 Thai chili (sliced), 1/4 cup water
Instructions
- Marinate the beef: In a mortar and pestle (or food processor), crush lemongrass, chilies, garlic, and shallot into a coarse paste. Mix with fish sauce, soy sauce, sugar, and 1 tbsp oil. Add beef slices, toss to coat, and marinate for 20-30 minutes at room temperature.
- Cook the noodles: Boil vermicelli noodles according to package instructions (about 4-5 minutes). Drain, rinse with cold water, and set aside.
- Cook the beef: Heat 1 tbsp oil in a non-stick skillet or grill pan over medium-high heat. Add beef in a single layer, cooking for 1-2 minutes per side until charred and cooked through. Work in batches to avoid overcrowding.
- Prepare nước chấm: Whisk together fish sauce, lime juice, sugar, garlic, chili, and water until sugar dissolves.
- Assemble the bowls: Divide noodles among four bowls. Top with lettuce, cucumber, pickled carrots, and fresh herbs. Add beef and sprinkle with crushed peanuts. Serve with nước chấm on the side.
Notes
- For a spicier dish, increase the number of Thai chilies or add chili oil to the marinade.
- If grilling, use a hot grill for authentic charred flavor. A tabletop grill works great for a DIY salad roll party.
- For salad rolls, serve beef with rice paper, noodles, herbs, and veggies for wrapping at the table.
Cooking Methods
- Grilling: For authentic smoky flavor, grill beef over hot coals or a gas grill for 1-2 minutes per side.
- Frying: A non-stick skillet provides excellent charring and easy cleanup. Cast iron also works but may require more oil.
- Tabletop Grill: For a fun, interactive meal, cook beef on a tabletop grill and wrap in rice paper with fresh herbs.
Serving Suggestions
- Noodle Bowl: Serve over vermicelli with fresh herbs, veggies, and nước chấm for a refreshing meal.
- Rice Plate: Pair with jasmine rice and a fried egg for a heartier option.
- Salad Rolls: Set up a DIY station with rice paper, beef, noodles, lettuce, and herbs for a fun, hands-on dining experience.
Tips for Success
- Use a Mortar and Pestle: Crushing lemongrass and chilies releases their oils, enhancing flavor. Chopping works but is less intense.
- Adjust Spice Level: Swap Thai chilies for milder peppers (like red bell peppers) for less heat.
- Don’t Overcook Beef: Thin slices cook quickly, so watch closely to keep them tender.
- Prep Ahead: Marinate beef and prepare nước chấm up to a day in advance for faster assembly.
Storage and Reheating
- Refrigerate: Store cooked beef and noodles separately in airtight containers for up to 3 days.
- Freeze: Freeze marinated, uncooked beef for up to 2 months. Thaw in the fridge before cooking.
- Reheat: Warm beef in a skillet over medium heat with a splash of oil to prevent drying.
Conclusion
Bún Bò Xả Ớt is more than a meal—it’s a taste of Vietnam’s countryside, brimming with smoky, sweet, and spicy flavors. This modernized yet authentic recipe makes it easy to bring this beloved dish to your kitchen. Whether served as a vibrant noodle bowl or wrapped in fresh salad rolls, it’s a dish that celebrates tradition and togetherness. Fire up the grill, gather your loved ones, and savor the magic of Vietnamese cuisine!
FAQ
What is Bún Bò Xả Ớt?
It’s a Vietnamese dish featuring thinly sliced beef marinated with lemongrass and chili, typically served over vermicelli noodles or in salad rolls.
What cut of beef is best for this recipe?
Flank or skirt steak is ideal for affordability and flavor. Ribeye works for a premium option. Slice thinly for best results.
Can I make this dish less spicy?
Yes, reduce or omit Thai chilies and use milder peppers like red bell peppers.
Can I make this vegetarian?
Substitute beef with tofu or mushrooms, marinated and cooked the same way.
What’s the best way to cook the beef?
Grilling over coals or a gas grill gives authentic smoky flavor, but a non-stick skillet works well for ease.
How do I store leftovers?
Refrigerate beef and noodles separately for up to 3 days. Freeze marinated beef for up to 2 months.
Can I serve this in salad rolls?
Yes, set up a DIY station with rice paper, beef, noodles, and fresh herbs for a fun, interactive meal.
