Zesty Lemongrass Beef Bun Cha Bowls

A vibrant and aromatic twist on the classic Hanoi-style bun cha, featuring charred, lemongrass-marinated beef skewers served over cold rice vermicelli, fresh herbs, and a savory-sweet nuoc cham dipping sauce with a hint of toasted chili.

40 min total Base: 2 servings 480 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Sirloin beef, thinly sliced, Fresh lemongrass, minced, Rice vermicelli noodles, Garlic, minced — quantities stay the same regardless of serving count.

Sirloin beef, thinly sliced

300 grams(fixed)

Fresh lemongrass, minced

2 stalks(fixed)

Fish sauce

3 tablespoons

Brown sugar

1 tablespoons

Rice vermicelli noodles

200 grams(fixed)

Fresh Thai basil and mint leaves

1 cup

Garlic, minced

2 cloves(fixed)

Instructions

Combine the minced lemongrass, garlic, fish sauce, sugar, and a teaspoon of neutral oil in a bowl to create the marinade.

Toss the sliced beef in the marinade and allow it to sit at room temperature for at least 15 minutes.

While the beef marinates, cook the vermicelli noodles in boiling water according to package instructions, then drain and rinse under cold water.

Prepare the nuoc cham dipping sauce by mixing warm water, lime juice, additional fish sauce, sugar, and minced chili to taste.

Heat a cast-iron grill pan or charcoal grill to medium-high heat.

Grill the beef slices for about 2-3 minutes per side until deeply charred and caramelized at the edges.

Assemble bowls by portioning the cold noodles, topping with the warm grilled beef, and arranging fresh herbs on the side.

Serve with individual side bowls of the nuoc cham sauce for dipping or drizzling over the entire dish.

💡 Chef's Tip

For the best char, make sure the beef slices are dry before they hit the grill. Adding a pinch of toasted rice powder to the marinade can add a subtle nutty crunch that elevates the texture.

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