AB Direct - Steers

Live: ---
Rail: ---

AB Direct - Heifers

Live: ---
Rail: ---

US Trade- Steers

Live: ---
Rail: ---

US Trade - Heifers

Live: ---
Rail: ---

Canadian Dollar

(Bernice Hill/Dish 'n' the Kitchen)
September 19, 2021 Inspiration

Recipe: Grilled Vietnamese beef vermicelli bowl

Grilled Vietnamese Beef Vermicelli Bowl, or Bún Bò Xào, is everyone’s favourite Vietnamese noodle salad…at home! Perfectly marinated, then grilled Vietnamese beef is a delicious topping to fresh vegetables and vermicelli noodles. 

While it may seem like there are a lot of ingredients in this dish, each component has a role to play in the overall flavour explosion.

Grilling the marinated meat is very quick while slicing the carrots may take just a bit longer. Once you have all the components ready to go, it’s very easy to assemble each bowl. 

Vietnamese food is so fresh and delicious, from perfectly marinated Lemongrass Grilled Pork Chops to Fresh Shrimp Salad Rolls, I love it all! 

Prep Time:

1 h 30 min

Cook Time:

10 min

Total Time:

1 h 40 min




  • 1 lb beef sirloin; thinly sliced


  • 2 garlic cloves; minced
  • 4 tbsp fish sauce
  • 2 tbsp sugar
  • 1 tbsp fresh lime juice
  • 1 red Thai Chili; finely minced


  • 1 large carrot; cut into matchsticks
  • 1/2 cucumber; peeled, seeded, and cut into batons
  • 4 cups mung bean sprouts; washed
  • 4 cups shredded lettuce
  • handful fresh cilantro
  • 1/4 cup crushed roasted peanuts
  • handful fresh mint; chiffonade
  • hoisin and hot sauce to taste
  • 1 package thin vermicelli noodles; prepared as per package directions


  • 2 cloves garlic; minced
  • 1/4 cup brown sugar
  • 1 cup boiling water
  • 1/2 cup fish sauce
  • 1/4 cup lime juice
  • 2 tbsp rice wine vinegar
  • handful of carrot matchsticks



  1. In a medium bowl place minced garlic, fish sauce, sugar, lime juice, and minced red chili.
  2. Separate the beef slices and add to the marinade. Let sit for around an hour or so.


  1. Place garlic and sugar in a small bowl or 2 cup measuring cup. Mash them together into a paste.
  2. Add fish sauce, boiling water, lime juice, vinegar, and matchstick carrots. Let sit.


  1. Arrange vegetables in the bottom of four large bowls.
  2. Top vegetables with prepared vermicelli noodles.
  3. Heat a lightly oiled barbecue wok (the kind with the holes in it) on high barbecue setting.  Stir fry marinated beef in batches.
  4. Place cooked beef on top of vermicelli noodles and top with cilantro, mint, peanuts and Nuoc Cham. Add hoisin or hot sauce, if desired.


You can find the full post for this recipe, including more great photography, on Dish ‘n’ the Kitchen.

Share this on

About the Author

Bernice Hill
Bernice Hill is a Calgary-based foodblogger, writer, recipe developer, taster, and photographer. As a brand ambassador for Alberta Beef Producers, Bernice shares unique content with her community, to encourage and inspire anyone to cook with Alberta beef. Check out her blog, Dish 'n' the Kitchen, for great recipes, local food finds, and more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Top Stories

December 6, 2022 Trailblazers

Showcase your tenderloin with these simple tips

December 5, 2022 Checking in with ABP

Sheila Hillmer steps into role of ABP Vice Chair

December 5, 2022 Current Markets & Forecasts

Canfax Weekly Article | Report for the week of  December 5, 2022

Cattle Report

Updated: 06/12/2022


Live: ---
Rail: ---


Live: ---
Rail: ---

Choice Steers

Live: ---
Rail: ---

Choice Heifers

Live: ---
Rail: ---

Boner Cows

Over 500 lbs: US$ 145.25

Canadian Dollar

$73.18   0.38

Livestock Price Insurance Index

Expiry Fed Feeder Calf
27-Feb-23 192 226 -
27-Mar-23 196 228 -
24-Apr-23 202 232 -
22-May-23 204 240 -
19-Jun-23 208 250 -
17-Jul-23 204 - -
14-Aug-23 202 246 -
Last Updated on December 1, 2022