This recipe for Bò Xào Nấm Trộn Bún brings the vibrant flavours of Vietnam straight to your kitchen. Combining marinated stir-fried beef, savoury mushrooms, and aromatic herbs, this dish is a perfect harmony of sweet, salty, tangy, and umami. Served over tender rice vermicelli, it’s a satisfying meal that celebrates the essence of Vietnamese cuisine.
What makes this dish truly special is its versatility and freshness. The combination of tender beef and earthy mushrooms creates a hearty base, while the fresh herbs and lime juice add bright and zesty notes. The delicate rice noodles soak up the delicious flavours, making every bite a delightful balance of textures and tastes. Whether you’re serving it as a quick weeknight dinner or impressing guests with an authentic Asian-inspired feast, this recipe is as visually appealing as it is delicious. Plus, it’s easy to adapt to your preferences, allowing you to explore the vibrant culinary heritage of Vietnam in your own way.
Ingredients
For the Beef and Marinade:
- 500 gram stir-fry beef (thinly sliced)
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 cloves garlic
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon red chili flakes (optional, to taste)
- 1/4 cup carrots (julienned)
- 1/2 cup spring onions (chopped)
For the Mushrooms:
- 2 cups mushrooms (sliced)
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
For the Noodles and Garnish:
- 450 grams rice vermicelli noodles
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves (optional)
- 1/4 cup coriander (chopped)
- 1/4 cup peanuts (chopped)
- 1/4 cup basil leaves
- lime wedges (optional, for serving)
Instructions
- In a large bowl, combine the sliced beef with soy sauce, fish sauce, lime juice, garlic, brown sugar, black pepper, and red pepper flakes (if using). Toss well, cover, and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and garlic, cooking until tender and golden brown, about 5-7 minutes. Stir in soy sauce, fish sauce, oyster sauce, and honey. Cook for an additional minute to meld the flavours. Remove from heat and set aside.
- In the same skillet, add the marinated beef and cook over medium-high heat for 2-3 minutes per side or until browned and cooked through. Toss in the julienned carrots and spring onions, cooking for 1-2 minutes until slightly softened.
- Cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- Divide the cooked noodles among four serving bowls. Top each with portions of the beef and mushrooms, garnished with the bean sprouts, mint leaves, coriander, basil, and chopped peanuts.
- Serve immediately with lime wedges on the side for squeezing over the noodles to brighten the flavours.
Nutritional Information
- Per serving
- Energy: 891 kcal / 3724 kJ
- Fat: 34 g
- Protein: 34 g
- Carbs: 108 g
