Steak Bun

Steak Bun

8 Reviews
From: EatingWell Magazine, July/August 2010

“Bun” is a Vietnamese noodle dish typically made with cold rice noodles, lots of crunchy vegetables and thinly sliced beef or pork all tossed in a sweet and tangy sauce. It's perfect for a hot summer night. Serve with sliced mango and iced mint green tea.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon canola oil
  • 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
  • 6 ounces wide rice noodles
  • 1/2 cup rice vinegar
  • 2 tablespoons fish sauce (see Note)
  • 2 tablespoons sugar, or to taste
  • 4 cups shredded napa cabbage
  • 1 1/2 cups shredded carrot
  • 1 cup thinly sliced radishes
  • 1 cup slivered fresh basil and/or mint
  • 1/2 cup finely chopped unsalted roasted peanuts

Preparation

  • Active

  • Ready In

  1. Heat oil in a large skillet, preferably cast-iron, over medium-high heat until shimmering. Reduce heat to medium, add steak and cook, turning once, 3 to 5 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Cook rice noodles until just tender, 6 to 8 minutes or according to the package directions. Drain the noodles and rinse under cold water.
  3. Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Slice the steak into thin matchsticks. Add the steak and any accumulated juice to the bowl along with the noodles, cabbage, carrot, radishes, basil and/or mint and peanuts; toss to combine. Serve immediately.
  • Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 343 calories; 12 g fat(2 g sat); 4 g fiber; 39 g carbohydrates; 21 g protein; 59 mcg folate; 39 mg cholesterol; 9 g sugars; 5448 IU vitamin A; 14 mg vitamin C; 64 mg calcium; 2 mg iron; 751 mg sodium; 539 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 1 1/2 starch, 2 vegetable, 2 lean meat, 1 1/2 fat

Reviews 8

July 20, 2015
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By: FRIDGE7D
REALLY good! This recipe is a keeper. Made it just like the recipe says. I love it when a recipe is exactly what I wanted. Pros: Good Flavor.
September 25, 2010
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By: EatingWell User
Quite good. Don't shred Napa cabbage in your food processor with the shredding disk-it vaporizes it. I will use a box grater or knife next time. Really easy and nice flavor. Not as good without the peanuts. It might benefit from some serrano chiles or hot pepper flakes too.
September 09, 2010
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By: Mitchell Hellman
Good recipe, but in the future I will use more basil and less mint (or maybe no mint at all). I made it with more mint than basil, and the mint somewhat overpowered the more delicate flavor elements.
August 26, 2010
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By: EatingWell User
Delicious & easy to make! Wish my kids liked it more, though :)
August 23, 2010
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By: EatingWell User
Definitely a recipe I will make on a regular basis, rotating ingredients with what is on hand. The only change from the recipe is that I would add some heat, with red pepper in the dressing or tossing in a fresh hot pepper. It's good chopping practice too.
July 08, 2010
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By: EatingWell User
I've eaten this dish many times in Vietnamese restaurants and always wondered how to make the sauce. It's great with napa because it doesn't get soggy as fast as lettuce. The only problem is that I want to keep eating it even after I'm not hungry any more.
June 29, 2010
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By: pamelayaeger
My husband and I made this recipe together. There was quite a bit of prep, but it was well worth it. We both loved it all the flavors. We would defintley make it again. Yummy!
June 29, 2010
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By: pamelayaeger
My husband and I worked together making this receipe. There is quite a bit of prep, but it was well worth it. We loved all the flavors, it was yummy! I did serve it with the mango strips on the side. We would defintley make it again.