Bun Bo Xa Ot
A popular Vietnamese noodle dish with fresh and pickled vegetables topped with steak.
Lemongrass Chili Oil
- 1 lb lemongrass
- 2 1/2 cups canola oil
- 3/4 cup garlic minced
- 1/2 cup shallot minced
- 1/2 cup red pepper flakes
- 3 tbsp fish sauce
- 3 tbsp granulated sugar
- 1/2 cup water
- 3/4 cup water
- 7 tbsp granulated sugar
- 1 garlic smashed
- 3 1/2 tbsp fish sauce
- 1 tbsp white distilled vinegar
- 1 lb hanger steak
- 1 tbsp rice bran oil
- 1 tspn kosher salt
- 1/2 lb daikon radish peeled and julienned
- 1/2 lb carrot peeled and julienned
- 1 cup granulated sugar
- 1/2 cup white distilled vinegar
- 1/4 cup water
- 1 tbsp kosher salt
- 14 oz rice vermicelli noodles cooked
- 1 small red leaf lettuce head julienned
- 1/2 cup fresh Thai basil
- 1/2 cup fresh mint leaf
- 1/2 cup crispy fried shallots
- 1/2 cup roasted peanuts
To make the lemongrass chili oil: Discard the top of the lemongrass stalks and peel off any tough layers. Thinly slice the remaining lemongrass stalk and process it in a food processor until finely minced.
Heat the oil over high heat in a wok and add the garlic and lemongrass and cook until the garlic is golden brown. Add the shallots and reduce the heat to low. Add the red pepper flakes. Cook about 2 minutes. Add the fish sauce, sugar, and water. Continue cooking and stirring occasionally for 2 hours. Remove the pot from the heat and let the chili oil cool, and refrigerate until ready to use.
To make the pickles: Place the julienned daikon and carrots in a large bowl.
Place a small pot over medium heat and combine the sugar, vinegar, water, garlic and salt and bring to a simmer. Stir until sugar dissolves.
Pour the pickling brine over the vegetables and let sit for at least 1 hour. Store in an air-tight container.
To make the nuoc cham: Place a small pot over medium heat and bring the water and sugar to a simmer. Add the garlic and stir until the sugar dissolves. Mix in the vinegar and fish sauce. Remove from heat and let cool. Store in an air-tight container.
To make the steak: Rub the steak with the rice bran oil and sprinkle salt on both sides.
Heat a large skillet over medium-high heat. For medium-rare, sear the steak for 6–10 minutes, turning the steak as needed to ensure even cooking. Remove the steak from the skillet and let rest for 10 minutes, then slice thinly against the grain.
To serve, place the rice noodles into a wide, shallow dish. Top with the lettuce, basil, mint, pickles, fried shallots, and peanuts. Then place the beef on top and spoon over some nuoc cham and lemongrass chili oil.