7 original recipes for salad with rice noodles and beef directly from Vietnam

Bun bo nam bo recipes are not only absolutely delicious, but also extremely healthy.

This salad is full of first-class ingredients and herbs that will put a smile on your face and taste great.

Move for a moment to Hanoi, where this dish is part of every citizen’s menu, at least once a week.

Enjoy your meal!

Beef salad with rice noodles

This unique Vietnamese bun bo nam bo salad recipe is packed with fresh herbs, flavorful beef, and a refreshing lime fish sauce. It takes only 30 minutes to prepare and you can enjoy it as a main dish or a side dish.

What will we need

For meat

1. 500 g of beef
2. 2 tablespoons of oyster sauce
3. A spoonful of fish sauce
4. A spoonful of garlic (minced)
5. A teaspoon of ginger (grated)
6. Pepper
7. Vegetable oil

For dressing

1. 3 tablespoons lime juice
2. 4 tablespoons of warm water
3. 2 teaspoons of sugar
4. 2 spoons of fish sauce
5. garlic (minced)

For serving

1. Rice noodle packaging
2. Lettuce
3. Carrot
4. Cucumber
5. Bean sprout
6. Coriander (chopped)
7. Mint
8. Fried shallots (or onions)
9. Roasted peanuts

Method

1. Cut the beef into thin slices
2. Mix oyster sauce, black pepper, garlic and ginger in a bowl
3. Place the meat slices in this mixture and leave to marinate for at least 30 minutes
4. Mix all the ingredients for the dressing and set aside
5. In the meantime, cook the rice noodles
6. We follow the instructions on the packaging
7. Let’s prepare the vegetables
8. Wash, peel and cut the lettuce, carrot and cucumber
9. Put the cooked noodles in serving bowls
10. Add chopped vegetables and herbs
11. In a pan heated to medium temperature, add oil
12. When the oil is melted, add the beef and cook for 30 seconds
13. Add the fish sauce and continue to fry, stirring constantly
14. The pan must not be overcrowded so that the meat does not start to cook
15. Place the fried beef in bowls with noodles
16. Drizzle it with the prepared dressing and serve

Original bun bo nam bo with beef

This rice noodle dish is very popular in Hanoi, try this recipe at home and transport yourself to Vietnam at least for a while.

What will we need

For meat

1. 600 g beef (sliced)
2. 2 spoons of sugar
3. Teaspoon of salt
4. 2 teaspoons of pepper
5. 2 tablespoons of oil
6. A teaspoon of fish sauce
7. A teaspoon of garlic (minced)

For the sauce

1. 500 ml of water
2. 125 g of sugar
3. 100 ml of fish sauce
4. 25 ml of apple cider vinegar
5. 3 teaspoons garlic (pressed)
6. 2 teaspoons of pepper
7. 3 chili peppers (finely chopped)

For the salad

1. 230 g peanuts (finely chopped)
2. 400 g bean sprouts
3. 1 kg of rice noodles
4. 300 g of lettuce
5. 70 g coriander (chopped)
6. 30 g of mint

Method

1. Mix sugar, salt, pepper, garlic, fish sauce and oil into the beef
2. Let the mixture marinate in this way for at least an hour, but preferably overnight
3. In the meantime, prepare the sauce and rice
4. Cook the rice in a pot of boiling water according to the instructions and set aside
5. Mix the sugar and water in a bowl and stir until the sugar dissolves
6. Then add fish sauce, apple cider vinegar, chili, garlic and pepper
7. Prepare all the vegetables for the salad
8. Cut the salad into small pieces
9. Bean sprouts are quickly steamed or blanched
10. Heat the oil in a pan to a medium temperature
11. Then add a spoonful of garlic
12. Cook the garlic until golden
13. Add the meat and let the mixture cook
14. Prepare a deep bowl for serving
15. Put the chopped coriander and mint at the bottom
16. Add the cooked noodles
17. Then layer the salad, peanut meat and coriander and mint again
18. Add fish sauce, the amount depends on our taste

Bun bo nam bo with mint and papaya

Again a slightly different and unconventional combination in this salad with rice noodles. Sweeten your life a little and include papaya in your diet.

What will we need

For meat

1. 500 g of beef (sirloin)
2. 2 tablespoons of oyster sauce
3. Teaspoon of salt
4. A pinch of sugar
5. 2 cloves garlic (chopped)
6. 4 teaspoons of lemon juice

For the salad

• 340 g of rice noodles
• Cucumber (sliced)
• Mint
• Coriander
• Basil
• Whole lettuce
• 4 tablespoons of peanuts
• Bean sprout
• Fried shallots

For the sauce

1. 3 spoons of fish sauce
2. 6 tablespoons of warm water
3. A spoonful of sugar
4. 2 tablespoons lime juice
5. Garlic clove (pressed)
6. 2 chili peppers (cut into small pieces)

For vegetables

• Carrot
• Papaya (can also be canned)
• 25 ml of white vinegar
• 50 g of sugar
• 125 ml warm water
• Salt

Method

1. Cut the beef into thin slices
2. In a bowl, mix the oyster sauce with salt, a pinch of sugar, chopped garlic and lemon juice
3. Add the chopped beef to this mixture and let it marinate for at least 30 minutes
4. In the meantime, cook the rice noodles according to the instructions on the package, then set aside
5. When the meat is loaded, heat the oil in a pan to a high temperature
6. Add the meat and fry it while stirring constantly
7. Meat can also be prepared in the oven
8. We turn it on at 180 degrees and then place the meat in the oven on a baking sheet lined with baking paper
9. There we grill it on one side for 20 minutes, then turn it over and continue grilling for another 10 minutes
10. In the meantime, we can prepare the sauce
11. Dissolve the sugar in warm water
12. Add fish sauce and lime juice
13. Mix and then add the garlic and chilli, set the sauce aside
14. For the vegetables, cut carrots and papaya and sprinkle them with a little salt
15. Let them rest for 30 minutes
16. We remove the excess water from them (if you have frozen or canned papaya, you just need to get rid of the water, there is no need to salt)
17. Dissolve the sugar in warm water and then cover it with white vinegar
18. We add vinegar little by little
19. Place the papaya and carrot in a sealable container
20. Add vinegar and sugar and cover
21. To prepare roasted peanuts, we either use a pan in which we dry-roast them at a high temperature or we place them in the oven and bake them
22. Peanuts are ready when their skins turn brown and start to peel
23. Either we use a kitchen towel to peel them, or we wait until they cool down and remove the skin with our fingers
24. Put the peanuts in a blender and grind them finely, but not completely into dust
25. To assemble the dish, we start with chopped lettuce
26. Then add cooked rice noodles, add chopped cucumber and mint
27. Add meat, carrot and papaya
28. Drizzle 2-4 tablespoons of the sauce over the salad and sprinkle with roasted peanuts

Vegan bun bo nam bo with soy meat

Thick round noodles are served in a vibrant, spicy and fragrant broth with fried tofu, vegan beef, sautéed mushrooms, onions and many other delicious ingredients. This Vietnamese dish is filling, tasty, and it’s also a completely healthy meal!

What will we need

For the broth

1. 2.5 liters of water
2. 2 carrots
3. Radish
4. 125 g pineapple (chopped)
5. 2 tablespoons of lemon juice
6. 100 g of mushrooms
7. Teaspoon of salt
8. A teaspoon of sugar
9. Coriander (chopped)
10. A teaspoon of mushroom seasoning
11. A teaspoon of vegan fish sauce
12. Turmeric
13. Cumin (ground)
14. Curry
15. Coriander (loose)

For the vegan version

1. 150g udon noodles (or your choice)
2. 10 vegan beef slices
3. 150 g fried tofu (cut into slices)
4. ½ onion (sliced)
5. 1 piece of vegan sausage

Method

1. Peel and cut carrots and radishes into thin slices
2. Add pineapple, lemon juice, mushrooms, salt, sugar, fish sauce, carrot and radish to a large pot
3. Cover with water
4. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it cook, uncovered
5. We cook the mixture like this for approximately 2 hours
6. About halfway through cooking, add mushroom seasoning and chopped coriander
7. Taste the broth, add salt or sweeten to taste
8. Meanwhile, in a small bowl, mix the satay sauce with a pinch of turmeric, cumin, curry and coriander
9. Place the vegan meat in water for at least 25 minutes
10. Then drain it and squeeze out the excess water
11. Transfer it to a bowl and season it with salt, sugar and pepper
12. Stir the meat so that it is coated in the mixture
13. Heat the oil in a large pan over medium heat
14. Once heated, add the vegan beef and sauté for 3-5 minutes until golden
15. Remove it from the heat and set it aside
16. Cook the rice noodles according to the instructions on the package
17. Then we drain them and divide them into serving bowls
18. Add a spoonful of sauce to each bowl
19. And pour in the hot broth
20. Top with chunks of vegan beef, tofu, sliced vegan sausage, onion, lime juice and fresh cilantro
21. We can also add mung bean sprouts

Pineapple bun bo nam bo with tofu

For vegans and vegetarians, this recipe is the number one choice. This Vietnamese dish is full of delicious vegetables and a great combination of spices that will leave your vegan friends in awe.

What will we need

For the broth

1. ½ pineapple (cut into large chunks)
2. Turnip (diced)
3. Radish (coarsely grated)
4. 3 carrots (coarsely grated)
5. 2 leeks
6. 4 tablespoons of lemon juice
7. 40 g of sugar
8. 2 liters of water
9. A spoonful of mushroom seasoning
10. Pinch of salt
11. Oil

For soup

1. 400 g hard tofu (cut into cubes)
2. ½ leek
3. 5 tablespoons of lemon juice
4. 100 g oyster mushrooms (chopped)
5. 2 spoons of chili
6. A teaspoon of mushroom seasoning

For decoration and flavoring

1. Basil
2. Mung bean sprouts
3. Chopped green cabbage
4. Chopped purple cabbage
5. Baby spinach
6. Spring onion
7. Coriander
8. Jalapeno slices

Method

1. Prepare the leek for the broth, which we wash, clean and cut the white part into cubes and set aside
2. Then add all the ingredients for the broth, except the mushroom seasoning, to a large pot
3. Bring the mixture to a boil
4. Then we reduce the temperature to a moderate degree and cook like this for about an hour
5. When the broth is ready, add the mushroom spices, stir and continue to cook at a low temperature
6. Heat the oil in a small pan and add the leeks and lemon juice and let them become fragrant
7. We add mushrooms, tofu, chili and season according to our preferences
8. When the mixture is ready, add it to our broth and cook for another 10-15 minutes so that the flavors blend
9. Cook the noodles according to the instructions and put them in a serving bowl
10. Pour hot broth over the noodles and garnish with herbs, cabbage, jalapeno, spring onion and bean sprouts

Bun bonam bo with pork

This recipe is truly a hidden Vietnamese gem. It’s a combination of light rice noodles with an extra strong broth that goes together beautifully. In addition, this recipe is dominated by two types of meat, namely beef and pork, which are supplemented with delicious herbs.

What will we need

For meat

1. 900 g pork shank
2. 450 g pork sausage (stuffed with garlic and pepper)
3. 450 g beef shank

For the broth

1. 1 liter of chicken broth
2. 5 tablespoons of lemon juice
3. Onion (halved)
4. A spoonful of salt
5. A spoonful of sugar
6. 3 spoons of fish sauce
7. A spoonful of oyster sauce

For seasoning

1. 2 tablespoons of oil
2. Shallot (sliced)
3. 2 tablespoons of garlic

Herbs and vegetables

1. Mint
2. Basil
3. Mung bean sprouts
4. Chili
5. Jalapeno
6. Lime (sliced)
7. Lettuce
8. Roasted peanuts

On the noodles

1. 250 g of rice noodles
2. 10 g chili
3. 25 ml of oil
4. 40 g onion powder
5. 25 g of garlic powder
6. A spoonful of lemon juice
7. A spoonful of fish sauce
8. A teaspoon of sugar
9. Pinch of salt

Method

1. Wash and clean the meat
2. Put it in a large pot and add water
3. There must be enough water to completely submerge the meat, and we bring it to a boil
4. When the water boils, the meat is cooked and thoroughly rinsed under running water
5. Then we return it to the pot and cover it with broth and enough water
6. Add lemon juice and onion, bring the mixture to a boil again
7. Then reduce the heat to medium high
8. Then we add spices like sugar, salt, and sauces
9. Let the meat cook
10. However, we are constantly checking it, pork should be ready in about an hour, while beef in 2-3 hours
11. When the meat is cooked and soft, take it out of the pot
12. Let the meat cool and then cut it
13. In the meantime, fry the shallots and garlic in a small pan
14. Then add them to the pot with the broth
15. Cook the noodles according to the instructions on the package and set them aside
16. Heat oil in a pan and add chilli, onion, garlic, fish sauce and heat
17. When the mixture begins to reduce, add the noodles and coat them in the chili mixture
18. If the mixture seems too dry, add oil
19. Then transfer the noodles to serving bowls
20. Add the salad, a spoonful of broth, meat, sausage and garnish the bowls with mint, jalapenos, mung sprouts and lime to your liking
21. Finally, sprinkle everything with roasted peanuts

Chicken bun bo nam bo

Maybe you got a taste for something refreshing, light and tasty. With this recipe for an original Vietnamese salad, you will fulfill all your dreams. Even though we find rice noodles and chicken in the salad, the salad should cool down a bit before serving. Especially in southern Vietnam, this salad is very popular and can be enjoyed as a side dish to various dishes or served on its own as a main course.

What will we need

1. 500 g of chicken
2. 2 onions
3. 500 g of rice noodles
4. 250 g mung bean sprouts
5. 100 g unsalted peanuts
6. A spoonful of fish sauce
7. Salt
8. Pepper
9. Lettuce
10. Bunch of spring onions
11. Fresh coriander
12. Sugar
13. Lemon juice
14. Vinegar

Method

1. Cut the chicken into thin slices
2. Heat the oil in a pan
3. When the oil is heated, add the onion and chopped garlic
4. Allow the mixture to become fragrant and then add the chicken
5. Stir and fry until done
6. After that, cook the rice noodles in water with salt and vinegar until soft
7. Drain the water and rinse the noodles in cold water
8. Dry-roast the unsalted peanuts in a pan and grind them into smaller pieces in a blender
9. Wash, clean and cut the lettuce into smaller pieces
10. Cut the spring onion into small rounds
11. And coarsely chop the coriander
12. For the sauce, dissolve the sugar in warm water
13. Add lemon juice, fish sauce and garlic
14. For a hot version, we also add chili
15. Mix everything together
16. To serve in bowls, first prepare the salad, then sprouts, noodles, meat, herbs and peanuts
17. Pour over the sauce and serve

Vietnamese cuisine is extremely diverse and attractive. Then especially when the rice noodles are cooked according to different recipes.

In the north, the most popular are the so-called Bún Riêu (crab paste noodle soup) and Bún Chả (grilled pork meatballs with noodles) or Mì Quảng (Quang-style noodles) and Bún bò Huế (Hue beef rice noodles) in the center of Vietnam are prepared in a way Bún bò xào Nam Bộ (Vietnamese beef and noodle salad) and this recipe are an essential part of Southern culture.

Because of its simplicity, this dish becomes slightly addictive. This is also why many travel guides list Vietnamese beef with noodle salad as one of the top 10 must-try dishes and specialties in Vietnam.

So cook this recipe for bun bo nam bo with us in the comfort of your home!