Banh Cuon Xao Bo (Vietnamese Rolled Rice Noodles Stir-Fry with Beef)
For about 2 servings, you'll need:
A double batch of my Ultimate Stir-Fry Sauce
1-lb package of plain banh cuon (Vietnamese rolled rice noodles), cut into 2-inch sections
1/4 lb beef cut into strips or other meat of your choice
1 small onion, cut into strips
Cut the beef into strips. Make a double batch of the stir-fry sauce and add it to the beef to use as a marinade.
You can find fresh banh cuon in rolled noodles at most Asian grocery stores for a few dollars. These don't need to be boiled, but if you don't have this where you are, substitute with wide rice noodles or a short pasta such as penne or bowties. Obviously, you'll need to boil them first to soften.
Cut into 2-inch sections. Set aside.
Cut onion into strips.
In a pan on medium-high heat, drizzle a bit of oil and saute onions until golden and just softened. The onion will cook more once the beef is added.
Then add the beef, sans liquid, but don't stir-fry. Let the meat develop a nice char before turning.
Add the rice noodles and the leftover marinade. Toss to make sure the sauce has coated the noodles.
Enjoy!
Some recipes where you can use my ultimate stir-fry sauce include:
Banh Bot Chien (Vietnamese Fried Rice Flour Cake)
Banh Cuon Xao Thap Cam (Vietnamese Combination Rolled Rice Noodle Stir-Fry)
Banh Uot Xao Bo (Vietnamese Wet Rice Noodle Sheet Stir-fry with Beef), Bok Choy, Broccoli, Bean Sprouts, and Spinach
Chinese Beef and Broccoli Stir-Fry
Mi Xao Don Chay (Vietnamese Vegetarian Crispy Chow Mein)
Mi Xao Don Thit Bo (Vietnamese Crispy Chow Mein with Beef)
Pad See-Ew (Thai Rice Noodles with Soy Sauce, Broccoli, Chicken, and Eggs)
Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef)
Yaki Udon (Japanese Stir-Fried Udon Noodles)
*****
1 year ago today, Iceberg rose.
2 years ago today, banh mi xa xiu (Vietnamese barbecued pork sandwich).
This looks and sounds wonderful. I'll have to try your Ultimate Stir Fry Sauce; the combination of sauces sound delicious.
ReplyDeleteI'm so glad you posted this. I've never seen this dish, but I have seen those packaged noodles before in the store, and I always wondered what people did with them - now I know one possibility. Thanks!
ReplyDeleteit's funny how i never thought of cutting the strips like that. AT home, I usually just eat the noodles with sesame oil, sweet soya sauce and a good dash of chilli! Steaming hot of course. This is certainly a new way of using this type of noodle with beef!
ReplyDeleteHi Wandering Chopsticks!
ReplyDeleteI'm a food-obsessed Chinese from Canada and I have been literally drooling onto my keyboard at work from reading your blog! I can't recall how I happen to stumble upon your blog, but have been on it religiously for the past week (and only made it as far back as Jan 2008)!
Your blog has taught me a great deal about Vietnamese cuisine and I cannot wait to try out all 100 must-try foods! I look forward to more mouth-watering posts! ^_^
Sijeleng,
ReplyDeleteHaha! It's called playing around with the bottles in my pantry. :P
Jonathan,
Most people just top them with fried shallots and pour fish sauce on top. I made this up!
Daphne,
I usually just eat mine with diluted fish sauce and lil' sis eats hers plain with soy sauce.
Julie,
Hi! I can't believe you're going back and reading all my old posts. That's serious dedication! Welcome!
This looks delish! I love banh cuon and easy recipes :-)
ReplyDeleteNikki,
ReplyDeleteYou know me, 15 minutes is too much time to spend cooking. Hahaha! Riiight. It's the extremes. Long Vietnamese soups or quickie meals.