Banh Bung (Warm Noodle Salad with Beef)

Banh Bung (Warm Noodle Salad with Beef)
Banh Bung (Warm Noodle Salad with Beef)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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

Directions

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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