Dinner · Vietnamese · 20 min
Bun Thit Bo Xao (Vietnamese Beef and Lemongrass Rice Noodle Bowl)
- Calories
- 907
- Protein
- 58g
- Carbs
- 98g
- Fat
- 27g
Ingredients
- 60 g rice noodles
- 175.9 g ground beef
- 5 tbsp lemongrass
- 10 clove garlic
- 0.2 tbsp canola oil
- 3.2944 tbsp fish sauce
- 5 tsp honey
- 750 g Swiss chard
- 15 each scallion
- 1 tbsp fresh lime juice
- 2 tbsp water
- 0.25 tsp salt
Method
- 011. Bring a pot of water to a boil. Cook the dry rice noodles for 5 to 6 minutes until tender. Drain, rinse under cold water, and place into a wide serving bowl.
- 022. Whisk together the fresh lime juice, water, fish sauce, honey, and salt in a small bowl until dissolved to make the dressing.
- 033. Heat canola oil in a wok or large skillet over high heat. Add the minced lemongrass and half of the minced garlic, stirring for 30 seconds until fragrant.
- 044. Add the ground beef to the wok, breaking it up with a spatula. Stir-fry for 5 to 6 minutes until cooked through and internal temperature reaches 160°F (71°C).
- 055. Stir in the remaining minced garlic, chopped Swiss chard, and two-thirds of the sliced scallions. Toss for 1 to 2 minutes until the chard is wilted.
- 066. Pour the dressed beef and sautéed greens over the rice noodles, drizzle with the sauce, and top with the remaining fresh scallions.
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