Banh Bung (Warm Noodle Salad with Beef)

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

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Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 34%
  • Fat: 13.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.6g
  • Protein: 27.1g
  • Carbohydrate: 34.3g
  • Fiber: 4.5g
  • Cholesterol: 53mg
  • Iron: 4.9mg
  • Sodium: 423mg
  • Calcium: 62mg


  • 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
  • 2/3 cup Lime-Vinegar Sauce


  1. Trim fat from beef. Cut across grain into thin slices; set aside.
  2. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
  3. 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.
  4. 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.
  5. 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.
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