Vietnamese rice noodle salad (bun bo sao) recipe

Recipe for vietnamese rice noodle salad (bun bo sao) in our easy ethnic recipes collection. This salad is a meal in itself. The combination of hot and cold ingredients and the contrast between crunchy vegetables and soft noodles and meat make this a favorite dish throughout Vietnam, where it is eaten primarily in the summer.

Recipe ingredients

• 1, 7 ounces, package rice noodles
• 1/2 medium head lettuce, shredded, about 2 cups
• 1/2 cucumber, peeled and thinly sliced
• 2 carrots, peeled and shredded
• 2 tablespoons vegetable oil
• 1/2 onion, peeled and thinly sliced
• 1 pound pork loin or beef sirloin tip, thinly sliced
• 1 stem lemon grass, finely chopped, or 1 tablespoon dried lemon grass (*)
• 1 clove garlic, finely chopped
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 2 tablespoons fish sauce
• 1/2 cup chopped roasted peanuts

(*) Before using dried lemon grass, place it in a dish of hot water and allow it to soak for 30 minutes to an hour. Drain well and chop finely.

How to make vietnamese rice noodle salad (bun bo sao)

• Cook and drain noodles. When the noodles are cool, use a sharp knife or scissors to cut noodles into shorter lengths.
• Divide rice noodles among 4 small bowls. Divide lettuce, cucumber, and carrot and add to each bowl. Set aside.
• In a large skillet, heat oil over high heat for 1 minute. Add onion and cook, stirring frequently, for 2 to 3 minutes, or until tender.
• Add meat and stir. Add lemon grass, garlic, sugar, and pepper. Cook, stirring frequently, 3 to 5 minutes, or until meat is thoroughly cooked. Add fish sauce and stir well.
• Divide cooked meat mixture among the four bowls and sprinkle 2 tablespoons peanuts over each.
• Serve with nuoc cham.

Preparation time: 20 minutes
Cooking time: 30 to 35 minutes
Serves 4

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