Banh Bung (Warm Noodle Salad with Beef)

recipe

Yield:

4 servings (serving size: 2 cups bean sprout mixture, 2/3 cup beef mixture, 1 cup rice vermicelli)

Recipe from

Cooking Light

Nutritional Information

Calories 360
Caloriesfromfat 34 %
Fat 13.7 g
Satfat 4.7 g
Monofat 4.8 g
Polyfat 2.6 g
Protein 27.1 g
Carbohydrate 34.3 g
Fiber 4.5 g
Cholesterol 53 mg
Iron 4.9 mg
Sodium 423 mg
Calcium 62 mg

Ingredients

1 (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

Preparation

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 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.