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Banh Bung (Warm Noodle Salad with Beef)


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  • 3/4 pound beef tenderloin
  • 1 tablespoon oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 8 ounces uncooked fine rice vermicelli or spaghetti
  • 1/2 cup light coconut milk
  • 1 teaspoon vegetable oil
  • Cooking spray
  • 1 cup thinly sliced yellow onion separated into rings
  • 4 cups bean sprouts
  • 2 cups julienne-cut peeled cucumber
  • 1 cup thinly sliced green cabbage
  • 1 cup julienne-cut carrot
  • 20 basil leaves
  • 2/3 cup Lime-Vinegar Sauce


Servings 1


Step 1

Trim fat from beef. Cut across grain into thin slices; set aside.

Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.

Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.

Heat oil in a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.

Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.

Serving Size: 2 cups bean sprout mixture, 2/3 cup beef mixture, 1 cup rice vermicelli mixture, and about 2 1/2 tablespoons Lime-Vinegar Sauce


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