Grilled Beef Short Ribs Vermicelli Bowl / Bún Sườn Bò Nướng

Short Ribs are one of my all-time favorite cuts of beef! Growing up, I couldn’t have them often because they were pricier than other cuts of meat, but this Bun Suon Bo Nuong was such a special treat when we could afford it. This authentic Vietnamese dish features tender beef short ribs marinated in a savory blend of lemongrass, garlic, and fish sauce, grilled to perfection, and served over rice noodles, fresh herbs, and crisp vegetables. Perfect for a flavorful and healthy meal, this recipe is easy to follow and brings the vibrant flavors of Vietnam right to your kitchen.

What is Bun Suon Bo Nuong?

Bún Sườn Bò Nướng is a Vietnamese dish that translates to “Grilled Beef Ribs with Vermicelli Noodles.” Here’s a breakdown of the components and how they’re typically prepared:

Grilled Beef Ribs (Sườn Bò Nướng):

• The beef ribs are marinated with garlic, lemongrass, soy sauce, fish sauce, sugar, and honey for a slightly sweet and savory flavor.
• The ribs are grilled until tender and have a smoky, caramelized crust.

Vermicelli Noodles (Bún):

• These thin rice noodles are cooked until tender and then rinsed with cold water to prevent sticking. In my household, we actually prefer using banh hoi (fine woven vermicelli noodles)

Vegetables and Herbs:

• A variety of fresh herbs and vegetables, including lettuce, cucumbers, bean sprouts, mint, cilantro, and basil, are served with the dish. These add freshness and a crunchy texture to the dish.

Nuoc Cham:

• This is a Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili. It adds a tangy, salty, and slightly sweet flavor.

Garnishes:

• Common garnishes include crushed peanuts, fried shallots, and pickled carrots and daikon.

Preparing the lemongrass:

This recipe is super simple, and the trickiest element may be processing lemongrass stalks. If you’re unfamiliar with the ingredient, it is a long, fibrous plant with a unique, almost citrusy flavor and aroma. Cutting through the tough outer layer may be difficult, so I like using a food processor to mince it up instead.

You can process the lemongrass stalks ahead of time, and they store really well in the freezer. That way, you always have fresh minced lemongrass handy for any recipe, including Bun Bo Hue OR Banh Mi Thit Nuong!

• Step 1: Remove the tough outer layer
• Step 2: Cut off the tops and bottom portion of the stalks, leaving just the more tender inner stalks
• Step 3: Cut lemongrass into 1/2-inch sections, then throw in the food processor to mince finely. Cutting them before mincing helps ensure you don’t have long fibers
• Step 4: Store in a freezer bag flat for easy storage, and break off pieces when needed