In season当季Vietnamese越南
Vietnamese Beef Vermicelli Salad (Bún Bò Xào)越式香茅牛肉拌米粉
Warm lemongrass beef over rice vermicelli, crisp vegetables and herbs. Purchased fried shallots and roasted peanuts keep it practical; no raw sprouts are used.温香茅牛肉盖米粉脆菜香草，市售葱酥熟花生省事，不加生豆芽。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Separate thin beef slices; mince garlic and tender lemongrass white centres. Prepare clean bowls, a pot, colander and a separate raw-meat board. Wash vegetables and herbs, then cut them during the short marinade below.薄牛肉片分开，蒜嫩香茅白芯切细；备净碗锅漏篮及独立生肉板，菜香草洗净，腌肉时再切。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Dry thin rice vermicelli (bun), not glass noodles干细米粉bun（非绿豆粉丝）4 oz盎司
- Raw tender beef sirloin, sliced thinly across the grain生嫩西冷牛肉（逆纹薄切）10 oz盎司
- Garlic大蒜3 cloves瓣
- Fresh lemongrass, tender lower stalk鲜香茅嫩下段1 stalk根
- Oyster sauce, contains shellfish蚝油（含贝类）2 tsp小勺
- Fish sauce鱼露4 tsp小勺
- Ground black pepper黑胡椒粉0.125 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）2 tsp小勺
- Freshly squeezed lime juice鲜榨青柠汁2 tbsp大勺
- Sugar白糖2 tsp小勺
- Fresh green leaf lettuce鲜绿叶生菜3 oz盎司
- Carrot胡萝卜2 oz盎司
- English cucumber英国长黄瓜4 oz盎司
- Fresh mint leaves鲜薄荷叶2 tbsp大勺
- Fresh cilantro鲜香菜2 tbsp大勺
- Unsalted already-roasted peanuts已烤熟无盐花生2 tbsp大勺
- Purchased ready-fried shallots市售即食炸红葱酥1 tbsp大勺
Method做法
Toss the beef with the oyster sauce, pepper, and half the garlic, then refrigerate for 10–15 minutes. While that sits, cook the rice vermicelli according to the package, give it a quick rinse, and drain well. Shred the lettuce, carrot, and cucumber, and chop the herbs on a clean board.
牛肉拌上蚝油、胡椒和一半的蒜，放冰箱冷藏10–15分钟。趁这功夫按包装说明煮米粉，快冲一下沥干。生菜、胡萝卜、黄瓜切丝，香草在干净的案板上切碎。
The noodles are tender, drained, and not sitting in water.粉丝熟软，已经沥干，没有泡在余水里。
Common mistake & quick fix容易错在哪，怎么补救
Follow the package for this noodle type; taste a cooled strand. Drain well so the sauce or broth is not diluted.按这种面的包装时间煮，取一根吹凉试口感；沥干，别把酱或汤冲淡。
Measure out the fish sauce and set aside 1 tsp for the beef. Whisk the rest with the lime juice, sugar, remaining garlic, and 3 tbsp drinking water. Divide the drained noodles, vegetables, and herbs between the serving bowls.
量好鱼露，留1小匙炒肉用。剩下的和青柠汁、糖、剩下的蒜、3大匙饮用水搅匀。沥干的米粉、蔬菜和香草分装到碗里。
The sugar is dissolved and the bowls are ready before the beef cooks.糖溶、炒肉前碗已备好。
Common mistake & quick fix容易错在哪，怎么补救
Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。
Warm the oil, then stir the lemongrass for 1 minute. Add the beef in a single layer with the reserved fish sauce and cook for 3–4 minutes to 145°F (63°C), then move it to a clean plate and rest off the heat for 3 minutes. Work in small batches, adding time if needed.
油烧热，香茅下锅炒1分钟。牛肉铺成一层，加预留的鱼露，炒3–4分钟到145°F (63°C)，盛到干净盘子里离火静置3分钟。分小批炒，不够熟就多炒一会儿。
The beef is cooked through and the bowls stay free of raw marinade.肉熟、碗内无生腌汁。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Top the bowls with the rested beef, fried shallots, and roasted peanuts. Add the dressing a little at a time and toss right before eating. Serve promptly — this is not a raw-beef salad.
碗里放上静置好的牛肉、葱酥和熟花生。汁一点一点加，吃之前拌匀。拌好就吃，这不是生牛肉沙拉。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Fresh lemongrass, tender lower stalk鲜香茅嫩下段Citrusy stalk for soups and marinades. Pick firm, pale stalks; use the bottom 4 in, smash before simmering or mince very fine.柠檬香的茎，用于汤和腌料。挑硬挺浅色的；只用下部约10厘米，炖前拍裂或剁极细。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Ground black pepper黑胡椒粉Freshly ground black pepper tastes far brighter than pre-ground; it's the key to Vietnamese shaking beef.现磨黑胡椒比预磨的香得多，是越南牛肉粒的关键。
- Sugar白糖
A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
- Fresh green leaf lettuce鲜绿叶生菜
Butter or green-leaf lettuce wraps rolls and cools spicy bites. Wash, spin dry and store with a paper towel.奶油生菜或绿叶生菜可以卷食、解辣。洗净甩干，用厨房纸包着冷藏。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Cookware厨具
Pot, colander, wide skillet, bowls, knife, separate raw-meat board, measuring tools and food thermometer锅、漏篮、宽平底锅、碗、刀、独立生肉板、量具与食品温度计
Make it a balanced meal营养搭配建议
This bowl already includes protein, starch and vegetables. Linked soup or greens are optional extras; do not add another large rice portion.此碗已有蛋白主食蔬菜，汤或青菜链接可选另做，不再加大份饭。
Vietnamese Tomato Egg Drop Soup (Canh Trứng Cà Chua)越式番茄蛋花汤
Chinese Garlic-Vinegar Spinach Salad蒜香凉拌菠菜Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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