Vietnamese Bo Bun (Beef & Rice Noodle Salad) Vietnamese Bo Bun (Beef & Rice Noodle Salad)

Photography: Roger Proulx | Food Styling: Michelle Diamond

  • Total time 30 minutes
  • Portion size 4 servings





In skillet, bring water, sugar, fish sauce and vinegar to a boil. Remove from heat and set aside.


In large bowl, whisk together curry powder, garlic, oyster and soy sauces. Add beef, turning to coat. Cover and refrigerate for 15 minutes.

Heat oil in large skillet over high heat. Cook beef until medium-rare, about 6 minutes.

Meanwhile, in large pot of salted boiling water, cook vermicelli according to package directions. Drain; divide noodles among four bowls. Top with beef, carrots and bean sprouts. Sprinkle herbs and peanuts over top (if using). Drizzle with dressing and serve with spring rolls (if using) on the side.

Test Kitchen Tip: Bo Bun is a staple of many Vietnamese restaurants. It is typically made up of marinated beef, rice noodles, julienned vegetables and bean sprouts. Fried spring rolls (or nem) are often part of the equation as well.

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 2,500 mg
  • Protein 50 g
  • Calories 720
  • Total fat 19 g
  • Cholesterol 100 mg
  • Saturated fat 5 g
  • Total carbohydrate 88 g
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Lunch & Dinner

Vietnamese Bo Bun (Beef & Rice Noodle Salad)