Lemongrass Beef Vermicelli Bowl / Bún Thịt Bò Xào Sa

Lemongrass Beef Vermicelli Bowl, also known as “Bun Thit Bo Xao Sa,” is a delightful Vietnamese dish bursting with flavors and textures. In this dish, tender strips of beef are marinated with aromatic lemongrass and various spices and then stir-fried until perfectly cooked. These flavorful beef strips are then served on a bed of vermicelli noodles, creating a harmonious balance of protein and carbs.

Accompanying the beef and noodles are an assortment of fresh ingredients, including crisp lettuce, cucumber slices, bean sprouts, pickled carrots, and daikon. These add vibrant colors and refreshing crunch and tanginess to each bite.

Bún Thịt Nướng – Is that you?!

This recipe is technically the more popular bún thịt nướng (grilled beef vermicelli bowl) that you probably already know and love. The only difference?
The cooking method. It’s wintertime here in Seattle, so it’s cold and rainy, and the last thing I want to do is grill outside in the elements.

This version is much easier and requires less prep since we’re not putting the meat on skewers. If your heart desires, you can definitely use this marinade for skewers, chicken, or pork, and it will all turn out delicious!

My preferred cut of meat here is sliced ribeye or New York due to the higher fat content compared to a chuck or round.

What sauces can I pair with the Lemongrass Beef Vermicelli Bowl?

I like adding a completely untraditional garlic cilantro aioli to my vermicelli bowls!
The other recipes you’ll need to include Nước chấm (fish sauce dipping sauce) and Đồ chua (pickled veggies).

Pro tip: I buy fresh lemongrass stalks in bulk, cut them into smaller pieces, and throw them in a food processor to blitz. Then I freeze them flat in Ziploc bags so that I can have fresh minced lemongrass handy whenever I need it!