Black bowl of grilled glazed meat with chopped peanuts, shredded lettuce, carrot and mint, beside a small bowl of chilli dipping sauce — Photo: Philip Mallis · CC BY-SA 2.0 · Wikimedia Commons

Vietnamese · Lunch · Dinner

Vietnamese Lemongrass Beef with Rice Vermicelli

Name: Vietnamese Lemongrass Beef with Rice Vermicelli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 450 g (1 lb) lean beef sirloin, thinly sliced; 3 stalks lemongrass, tender inner part finely minced; 4 cloves garlic, minced (for the beef); 2 medium shallots, finely chopped; 1 tsp fish sauce (for the beef); 1 tsp sugar (for the beef); 1/2 tsp ground black pepper; 1 1/2 tbsp canola oil; 1 medium yellow onion, thinly sliced; 240 g dried rice vermicelli; 1 small head leaf lettuce, shredded; 1 medium cucumber, cut into matchsticks; 2 cups bean sprouts; 1 medium carrot, julienned; 1 cup loosely packed fresh mint leaves; 1/2 cup loosely packed Thai basil leaves; 1/2 cup loosely packed fresh cilantro; 1/4 cup unsalted roasted peanuts, roughly chopped; 3 tbsp lime juice (for the dressing); 1 1/2 tbsp fish sauce (for the dressing); 1 1/2 tbsp sugar (for the dressing); 1/2 cup warm water (for the dressing); 1 clove garlic, minced (for the dressing); 1 small red chilli, thinly sliced

Bún bò xào

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Tender strips of lemongrass and garlic beef, seared hot and piled onto cool rice noodles with crisp lettuce, cucumber, bean sprouts and a heap of fresh herbs. A bright lime and fish sauce dressing and a scatter of roasted peanuts bring it all together.

Prep: 30 min
Cook: 15 min
Total: 45 min
Serves: 4

Easy
Dairy Free

28%

Per serving569kcal28% of a 2,000 kcal day

35gProtein

74gCarbs

15gFat

5gFiber

Calories come from: Carbs 51% · Fat 24% · Protein 25%

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Ingredients

For 4 servings

450 g (1 lb)lean beef sirloin, thinly sliced
3 stalks45 glemongrass, tender inner part finely minced
4 cloves12 ggarlic, minced (for the beef)
2 medium40 gshallots, finely chopped
1 tsp6 gfish sauce (for the beef)
1 tspsugar (for the beef)
1/2 tspground black pepper
1 1/2 tbsp20 gcanola oil
1 medium110 gyellow onion, thinly sliced
240 gdried rice vermicelli
1 small head150 gleaf lettuce, shredded
1 medium200 gcucumber, cut into matchsticks
2 cups200 gbean sprouts
1 medium60 gcarrot, julienned
1 cup loosely packed15 gfresh mint leaves
1/2 cup loosely packed10 gThai basil leaves
1/2 cup loosely packed10 gfresh cilantro
1/4 cup40 gunsalted roasted peanuts, roughly chopped
3 tbsp45 glime juice (for the dressing)
1 1/2 tbsp27 gfish sauce (for the dressing)
1 1/2 tbsp19 gsugar (for the dressing)
1/2 cup120 gwarm water (for the dressing)
1 clovegarlic, minced (for the dressing)
1 small7 gred chilli, thinly sliced (optional)

Steps

1
In a bowl, mix the beef with the lemongrass, 4 cloves of garlic, shallots, 1 tsp fish sauce, 1 tsp sugar and the black pepper. Leave to marinate for 15 minutes.
2
For the dressing, stir the 1 1/2 tbsp sugar into the warm water until dissolved.
3
Add the lime juice, 1 1/2 tbsp fish sauce, 1 clove of garlic and the chilli (if using) to the dressing and set aside.
4
Bring a large pot of water to the boil and cook the rice vermicelli for 4-5 minutes until just tender.
5
Drain the noodles, rinse under cold water and leave to drain well.
6
Divide the lettuce, cucumber, bean sprouts and carrot between four bowls and top with the noodles.
7
Heat half the oil in a wok or large frying pan over high heat and stir-fry the onion for 2 minutes until just softened, then tip onto a plate.
8
Add the remaining oil and the beef in a single layer, working in two batches if needed, and sear for 1-2 minutes per side until browned and cooked to your liking (63 °C / 145 °F for medium).
9
Return the onion to the pan and toss with the beef for 30 seconds.
10
Spoon the hot beef and onion over the noodles.
11
Scatter over the mint, Thai basil, cilantro and peanuts.
12
Pour some of the dressing over each bowl just before eating and toss everything together.

Swaps, storage and make-ahead

Swaps

Swap the beef sirloin for thinly sliced boneless chicken thighs or pork shoulder, cooking until no pink remains (74 °C / 165 °F for chicken, 63 °C / 145 °F for pork).
For a vegetarian version, use pressed, sliced firm tofu instead of beef and replace both lots of fish sauce with soy sauce or a vegetarian fish sauce, choosing one labelled vegan if you need it fully plant-based.
If you need to avoid peanuts, top with toasted sesame seeds or crispy fried shallots instead.
Use extra cilantro and regular basil if Thai basil is hard to find.

Storage

Refrigerate leftovers within 2 hours, keeping the beef, noodles, raw vegetables and dressing in separate containers, and eat within 3 to 4 days (the dressing keeps about a week). Reheat the beef until steaming hot; this dish is best eaten fresh and should not be frozen, as the noodles and vegetables turn soggy.

Make ahead

Mix the dressing and prep the vegetables and herbs up to a day ahead, storing them covered in the fridge with the herbs wrapped in a damp paper towel. You can also marinate the beef in the fridge for up to 8 hours, then cook the noodles and beef just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishPeanuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (457 g)	Per 100 g
Calories	569 kcal	125 kcal
Protein	35.1 g	7.7 g
Carbohydrates	73.5 g	16.1 g
of which sugars	12.7 g	2.8 g
Fiber	5.2 g	1.1 g
Fat	15.3 g	3.3 g
of which saturated	3 g	0.7 g
Sodium	853 mg	187 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.