Comments on: A Very Authentic Countryside Bún Bò Xả Ớt – Vietnamese Lemongrass Beef Recipe

By: Andrea

Andrea — Fri, 14 Feb 2025 18:49:13 +0000

At first I was worried to see 3 TBS of fish sauce to one pound of meat, but realized 2 TBS are for the dipping sauce.

I’m trying to go lower sodium so I think I’ll try 3/4 TBS fish sauce instead of 1 TBS for the meat next time.

I don’t think it even needs oyster sauce, I’m not even sure if my Viet mother uses it – although most recipes do.

Lovely recipe and great instructions!

By: Jennifer H

Jennifer H — Fri, 09 Aug 2024 17:14:20 +0000

This was fabulous! The flavors were on point! I only omitted the fried shallots, but otherwise followed the recipe as written, substituting home grown red jalapenos, which were extremely spicy! Easy to throw together since I prepped all items earlier in the day.
I love your website-some of my best recipes come from it!

By: Mike

Mike — Fri, 29 Mar 2024 13:36:40 +0000

In reply to Hannah. Hi Hannah, you could do this with any cut of beef. I usually just go for whatever's on sale.

By: Hannah

Hannah — Wed, 27 Mar 2024 11:47:41 +0000

could this be done as a slow beef aka pulled beef with a different cut of beef?
ingredients sound delicious

By: Julie Baumlisberger

Julie Baumlisberger — Fri, 20 Oct 2023 14:34:29 +0000

I made this for dinner last night, using beef, and followed the recipe exactly. First time I used the mortal and pestle that was gifted to me some 20 years ago! I also made the pickled cucumber slices, and the same with radishes, added bean sprouts to the sauteed shallots…

Absolutely delicious! I grew up with European cuisine, and have embraced learning other cultures’ dishes. This recipe is a keeper, thank you for all the detailed instructions, as well as sharing your family traditions.

Much gratitude from Canada!

By: Stephanie

Stephanie — Sun, 15 Oct 2023 17:03:36 +0000

In reply to Alix. you can keep it for a week or two, especially if you were careful about cross contamination :)

By: Alix

Alix — Sun, 15 Oct 2023 10:55:47 +0000

I made this dish last week and can’t stop thinking about it! I had to omit the chillies as the kids can’t handle any heat and they rarely like trying new food, but it was a huge success! I’m just wondering how long I can store any extra of the fish sauce for in the fridge? Will it spoil if not used within a couple of weeks?

By: J

Wed, 14 Jun 2023 15:05:10 +0000

This is a winner! I have made this a dozen times and will continue to do so. The marinade/meat freezes well. Enjoy it with asparagus – just toss in a bunch of sliced asparagus – quite often.

By: Nicole

Nicole — Mon, 15 May 2023 11:55:02 +0000

Just returned from Vietnam, this recipe is delightful and reminds me of my travels. Will definitely be a regular in my house

By: Jeff Smith

Jeff Smith — Wed, 01 Mar 2023 08:02:04 +0000

Very tasty recipe. I used rump roast and cut it very very thin (3-4mm). Become a bit too crispy for preference of the family. Next time I think I may use chuck roast and cut it thicker, make a bit more sauce so it has more liquid and more lemon grass. I should also just cook it over charcoal. This will be an iterative process. Thank you for the recipe and the inspiration!