Bún Bò Xào / Bún Bò Nam Bộ is my go-to when I want something fast but tasty. Juicy lemongrass beef, fresh herbs, soft noodles, all kissed with sweet-tangy fish sauce. Less than 30 min, yet it feels like a dish made with hours of love.
Bún Bò Xào vs. Bún Bò Nam Bộ
Both are lively Vietnamese rice noodle salads with stir-fried beef—fresh, flavorful, and a street-food favorite. The names get used interchangeably, and honestly, they taste pretty similar.
There’s also a close cousin, Bún Thịt Xào, which swaps beef for pork. Same idea, just a different protein—still super tasty.
In France, you might see Bò Bún on menus. It’s the French-Vietnamese take, brought by immigrants after the Indochina War. Slightly adapted, but still true to its roots.
And don’t mix it up with Bún Bò Huế—despite the name, that’s a spicy beef noodle soup from Huế, with a bold broth and lemongrass aroma, not a salad.
Refreshing Vietnamese rice noodle salads for summer
Bún Thịt Nướng – Rice noodle salad with Vietnamese grilled pork
Bún Gà Nướng – Rice noodle salad with lemongrass chicken
Bún Chả Giò – Rice noodle salad with crispy Vietnamese egg rolls
Bún Chả – Northern-style smoky grilled pork patties with rice noodles
Phở Trộn – Cold pho noodles tossed with chicken, herbs, veggies, and a light soy dressing
Ingredients
Beef Marinade
Beef – Pick your favorite: top round, flank, sirloin, strip, or rib-eye. Slice thin against the grain for that tender, melt-in-your-mouth texture.
Lemongrass – Vietnamese kitchens swear by it. From Suon Nuong (grilled pork chops) to Ca Ri Ga (chicken curry), it adds that signature fragrant punch.
Onion & Garlic – For aroma that makes your kitchen smell irresistible.
Cornstarch – My mom’s secret for silky, tender beef. Tapioca or potato starch works too.
Seasonings – Soy sauce, oyster sauce, a bit of sugar, and oil tie it all together beautifully.
Vietnamese lemongrass chili sauce (Sa Tế)– Optional, but if you have some, toss it in. It gives the beef a flavorful, spicy kick.
Other Ingredients
Thin Rice Noodles – The bún that’s the base of Bún Bò Xào.
Mung Bean Sprouts – Totally optional, but I love the crunch, so I usually toss them in with the beef.
Veggies – Lettuce and cucumber for that fresh, crisp bite.
Rau Thơm (Vietnamese Herbs) – Mint, cilantro, or anything else you have on hand.
Nước Chấm – Sweet-tangy fish sauce with sugar, garlic, chili, and a splash of lime or vinegar.
Mỡ Hành & Đồ Chua – Scallion oil and pickled carrots/daikon; optional but really take the bowl up a notch.
Crispy Fried Shallots – Optional, but such a flavor bomb. Available in jars at most Asian markets.
Roasted Peanuts – Crunchy, nutty, and optional—but I never skip them.
Instructions
Step 1: Marinate the Beef
- Slice beef thinly against the grain.
- Toss with soy sauce, oyster sauce, sugar, cornstarch, garlic, minced lemongrass, and a bit of cooking oil.
- Let rest for 15 minutes.
Step 2: Prepare the Other Components
- Prepare the pickled carrots and daikon at least 30 minutes before serving to let the flavors develop.
- Cook the rice noodles according to package instructions.
- Wash and prep vegetables: thinly slice lettuce, julienne cucumber, and rinse bean sprouts and herbs.
- Make the fish sauce dressing: mix all ingredients and set aside.
- Make scallion oil (Mỡ Hành): place chopped scallions, sugar, and salt in a heatproof bowl. Heat oil until almost smoking, carefully pour over scallions, stir, and let cool.
Step 3: Stir-Fry the Beef
- Heat a pan over medium-high heat with a bit of oil. Sauté onion until soft and shiny.
- Add marinated beef, let it sear undisturbed for 20–30 seconds, then stir-fry.
- Toss in mung bean sprouts at the end, stir-fry briefly until just cooked.
Step 4: Assemble the Bowl
- Layer rice noodles, lettuce, cucumber, herbs, and stir-fried beef in a bowl.
- Top with roasted peanuts, pickled carrots & daikon, scallion oil, and crispy fried shallots.
- Drizzle with Nước Chấm to taste and serve immediately.
Expert Tips
Prep Everything First – Have all your noodles, veggies, and sauces ready. The beef tastes best hot, straight from the pan.
Don’t Overcrowd the Pan – Stir-fry in small batches (about 300g / 2/3 lb) so the beef sears instead of steams.
Quick Cooking Only – Overcooking = dry beef. A fast stir-fry keeps it tender and juicy.
Versatile Dish – This lemongrass beef isn’t just for noodles—try it over steamed rice for another simple, delicious meal.
More Tasty Vietnamese recipes with beef (beyond Phở)
Bún Bò Xào / Bún Bò Nam Bộ (Vietnamese beef vermicelli bowl)
Ingredients
Fish Sauce Dressing
- 3 tbsp fish sauce
- 3 tbsp sugar
- 6 tbsp hot water
- 1 tsp rice vinegar (5%)
- Minced garlic
- Minced chili
Marinated Lemongrass Beef
- 0.7 pound beef (top round steak, flank steak, sirloin, strip, and rib-eye cuts) (320g)
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- ½ tbsp cornstarch
- 1 tbsp cooking oil
- 1 stalk lemongrass (finely chopped)
- 1 tbsp minced garlic
- 1 onion (thinly sliced)
- 1 cup mung bean sprouts (100g)
Serving
- Dry or fresh rice vermicelli
- Lettuce
- Cucumber
- Herbs (mint, cilantro…)
- Vietnamese Scallion Oil (Mỡ hành) (optional)
- Vietnamese Pickled Carrot and Daikon (Đồ chua) (optional)
- Fried Shallots (optional)
- Roasted Peanuts (optional)
Instructions
Marinate the Beef
- Slice beef thinly against the grain. Marinate beef with soy sauce, oyster sauce, sugar, cornstarch, garlic, lemongrass, and a little oil for at least 15 minutes.
Prep Noodles & Veggies
- Make the pickled carrots and daikon at least 30 minutes ahead so the flavors have time to meld.
- Cook rice noodles as per package instructions.
- Wash and prep veggies: shred lettuce, julienne cucumber, rinse bean sprouts and herbs.
- Whisk together fish sauce dressing and set aside.
- For scallion oil (Mỡ Hành): combine chopped scallions, sugar, and salt in a heatproof bowl. Heat oil until almost smoking, pour over scallions, stir, and cool.
Cook the Beef
- Heat oil in a pan over medium-high heat, sauté onions until soft.
- Add marinated beef, sear 20–30 seconds, then stir-fry briefly.
- Toss in mung bean sprouts at the end, stir-fry just until cooked.
Build Your Bowl
- Place noodles in a bowl, top with lettuce, cucumber, herbs, and beef.
- Add roasted peanuts, pickled carrots & daikon, scallion oil, and fried shallots.
- Finish with a drizzle of Nước Chấm and serve immediately.
