Hi guys! If you love fresh, vibrant, and flavorful meals, then you’re going to be obsessed with Bún Thịt Nướng – Vietnamese Grilled Beef Noodle Salad. This dish is a perfect combination of tender grilled beef, crisp veggies, and soft vermicelli noodles, all drizzled with a tangy nước chấm (fish sauce) dressing. It’s super refreshing, yet hearty enough to satisfy your cravings. It’s one of my favorite dishes to make for my little family!
Now this is inspired by my mom‘s version of it. This is her signature dish. Growing up my mom made this often every summer because we would go camping and this was the perfect dish to bring to camp! It’s super easy to prep beforehand and all you need to do is grill the meat and put the little noodle salad together!
I think the cool part about this dish is that it’s so customizable and universal. You can add more or less of any toppings, and you can omit the noodles and go straight to veggies if you are on a diet or have restrictions. So everyone can kinda have their own bowl suited to their own taste.
Of course this dish would not be complete without some Nước chấm! You can find the recipe for the sauce link right here!
As always the recipe is below, see you next time!
A Summer FAVORITE: Bún Thịt Nướng (Vietnamese Grilled Beef Noodles)
Course: RecipesCuisine: asian, vietnameseDifficulty: easy4
servings30
minutes20
minutesIngredients
- For the Beef Marinade:
1 lb beef (ribeye, sirloin, or flank steak, thinly sliced)
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons lemongrass, finely minced
3 cloves garlic, minced
1 tablespoon shallots, minced
1 tablespoon honey
1 tablespoon vegetable oil
1/2 teaspoon black pepper
- For the Noodles and Salad:
8 oz vermicelli rice noodles
1 cucumber, julienned
1 carrot, julienned
1/4 cup roasted peanuts, crushed
Lettuce leaves, chopped
- For the Nước Chấm (Dipping Sauce):
1/4 cup fish sauce
1/4 cup lime juice
2-3 tablespoons sugar (to taste)
1/4 cup water
1 garlic clove, minced
1-2 bird’s eye chilies, thinly sliced (optional)
2 tablespoons shredded carrots (for garnish)
Directions
- Marinate the Beef:
In a large bowl, combine fish sauce, soy sauce, sugar, minced lemongrass, garlic, shallots, honey, vegetable oil, and black pepper.
Add the thinly sliced beef to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour, but ideally, let it marinate for 2-3 hours.
Soak skewers in water for 30 mins and skewer beef onto each stick. - Prepare the Noodles and Veggies:
Cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process, then set aside.
Prepare the cucumber, carrot, and lettuce by slicing them into thin, bite-sized pieces. - Make the Nước Chấm (Dipping Sauce):
In a small bowl, mix together fish sauce, lime juice, sugar, and water until the sugar is fully dissolved.
Add minced garlic, sliced chilies, and shredded carrots for garnish. Adjust the taste as needed, adding more sugar, lime juice, or fish sauce to balance the flavors. - Grill the Beef:
Preheat your grill or grill pan over medium-high heat.
Grill the marinated beef slices for 2-3 minutes on each side, or until they’re nicely charred and cooked to your desired doneness. You can also broil the beef in the oven if a grill isn’t available. - Assemble the Bún Thịt Nướng:
In a large bowl or individual serving bowls, add a generous portion of the cooked vermicelli noodles.
Top with the grilled beef, julienned cucumber, carrot, bean sprouts, fresh herbs, and chopped lettuce.
Sprinkle with crushed roasted peanuts and Nước Chấm (Dipping Sauce).
