Hanoi Street Food on the Treasure Coast

Try Chef Emman Christoper Eugenio's recipe for bun bo xao, a zesty stir-fry of marinated beef with rice noodles

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Chef Emman Christoper Eugenio of Emman’s Asian Gourmet shares his recipe for bun bo xao
Bun bo xao

Chef Emman Christoper Eugenio of Emman’s Asian Gourmet shares his recipe for bun bo xao, a zesty stir-fry of marinated beef paired with rice noodles—an introduction to Vietnamese cooking for the uninitiated. 

Ingredients

Dipping Sauce

4 tbsp. granulated brown sugar

3 tbsp. white vinegar

4 tbsp. lime juice

4 tbsp. fish sauce

2 garlic cloves, minced

1 medium-hot red chili, chopped

1 hot red or green bird chili pepper, thinly sliced

Stir Fry

12 oz. rice vermicelli noodles

1 lb. flank steak, thinly sliced

2 tbsp. oyster sauce

1 tbsp. granulated brown sugar

3 garlic cloves, minced

3 tbsp. lemongrass, finely chopped

1 head of lettuce

2 tbsp. vegetable oil

4 scallions, slivered

1 medium carrot, julienned

1 small cucumber, julienned

1 daikon radish, julienned 

3 cups mixed cilantro sprigs, culantro, mint leaves, basil leaves 

4 tbsp. crushed roasted peanuts

4 tbsp. fried shallots

Small handful bean sprouts 

Preparation

Combine sugar, rice vinegar, and lime juice in a bowl and stir. Add fish sauce, garlic, ginger, chiles, and half a cup of water and stir, then let sit for 15 minutes for flavors to meld. Bring a large pot of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften, then drain and rinse with cold water. Leave in a colander at room temperature. Combine beef, oyster sauce, sugar, garlic, and lemongrass in a bowl; let sit for 15 minutes. Line a serving bowl with a few lettuce leaves and top with noodles. Heat oil in a wok or cast-iron skillet over high heat. When wok is nearly smoking, add beef and stir-fry until lightly browned and just cooked, about two minutes. Top noodles with cooked beef, scallions, carrot, cucumber, and daikon. Sprinkle with herbs, crushed peanuts, fried shallots, and sprouts. Drizzle with dipping sauce and pass remaining sauce at table.

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