Vietnamese Lemongrass Beef Recipe With Vermicelli Noodles

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This Vietnamese lemongrass beef recipe delivers bold, aromatic flavor in under 30 minutes. Thinly sliced sirloin is marinated in lemongrass, fish sauce, garlic, and sesame oil, then stir-fried over high heat until it gets a slight char.

Serve it over cool vermicelli noodles with fresh herbs and a tangy fish dipping sauce for a complete, restaurant-quality bowl at home.

Also known as Bun Bo Xa Ot, this Vietnamese lemongrass beef stir fry recipe is a weeknight winner. The marinade comes together in minutes, and the beef cooks fast. If you enjoy bold noodle dishes, you might also love these Buldak carbonara glass noodles for another quick dinner idea.

Why You’ll Love This Vietnamese Lemongrass Beef

Fast cook time — the beef is done in 4 to 7 minutes over high heat.
The lemongrass marinade is fragrant, savory, and just a little sweet.
The fish dipping sauce adds a bright, tangy contrast that pulls the whole bowl together.
Fresh lettuce, cucumber, mint, and cilantro keep every bite light and crisp.
Simple pantry-friendly ingredients with big, authentic flavor.

Vietnamese Lemongrass Beef with Vermicelli Noodles

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Prep Time 20

Cook Time 7

Total Time 27

Course Dinner, Main Course

Cuisine Vietnamese

Servings 4 servings

Equipment

Wok or large skillet
Mixing bowl
Small bowl
Pot
Colander
Knife
Cutting board
Tongs
Serving bowls

Ingredients

Lemongrass Beef

1 lb sirloin steak Slice thinly, about ⅛ inch thick; flank or skirt steak may be substituted.
1 tbsp sugar For the marinade.
3 cloves garlic Chopped.
2 tbsp lemongrass Minced very finely; use the tender pale inner stalk.
1 tbsp fish sauce For the marinade.
1 tbsp sesame oil For the marinade.
1 tbsp cooking oil For stir-frying.
½ onion Sliced.

Fish Dipping Sauce

6 tbsp water
2 tbsp sugar
1½ tbsp fresh lime juice Freshly squeezed.
1 tbsp fish sauce
½ tsp chili garlic sauce Adds mild heat.
1 clove garlic Minced; optional.
1 bird’s eye Thai chili Chopped; optional, for additional heat.

To Serve

cooked vermicelli noodles As needed; use as the base for the bowls.
lettuce Chopped, as needed.
cucumber Sliced, as needed.
fresh mint As needed.
fresh cilantro As needed.

Instructions

Thinly slice the sirloin steak to about ⅛-inch thickness and place it in a bowl.
Add 1 tablespoon sugar, the chopped garlic, minced lemongrass, 1 tablespoon fish sauce, and sesame oil. Mix thoroughly to coat the beef and let it marinate while you prepare the remaining ingredients.
Make the dipping sauce by combining the water, 2 tablespoons sugar, lime juice, 1 tablespoon fish sauce, and chili garlic sauce in a small bowl. Add the optional minced garlic and Thai chili, if using, and stir until the sugar dissolves.
Cook the vermicelli according to the package instructions. Drain and prepare the lettuce, cucumber, mint, and cilantro for serving.
Heat the cooking oil in a wok over high heat. Add the sliced onion and marinated beef.
Stir-fry for 4 to 7 minutes, until the beef is cooked through and lightly charred. Cook in batches if needed to avoid crowding the wok.
Divide vermicelli among serving bowls. Top with lettuce, cucumber, mint, cilantro, and the cooked lemongrass beef. Serve with fish dipping sauce on the side.

Notes

For easier thin slicing, place the steak in the freezer for 20 to 30 minutes first, then slice against the grain. Keep the wok very hot and avoid crowding it so the beef chars instead of steams. Let the beef marinate for at least 10 to 15 minutes while preparing the other ingredients, or marinate it covered in the refrigerator for up to 1 day. Store cooked beef separately from noodles and herbs in an airtight container for up to 3 days. Store dipping sauce in the refrigerator for up to 5 days and cooked vermicelli for up to 3 days. Reheat beef in a hot skillet or wok over medium-high heat for 2 to 3 minutes; avoid microwaving when possible to prevent tough beef.

Keyword Bun Bo Xa Ot, Lemongrass Beef, Vermicelli Noodles, Vietnamese Beef Noodle Bowl, Vietnamese Lemongrass Beef

What Ingredients Do You Need for Vietnamese Lemongrass Beef?

lemongrass beef vietnamese recipe ingredients

Here’s everything you need, organized by component.

Ingredient Group	Ingredient	Exact Amount	Purpose or Note
Lemongrass Beef	Sirloin steak	1 pound	Sliced thin for quick stir-frying
Lemongrass Beef	Sugar	1 tablespoon	Balances the fish sauce and helps with char
Lemongrass Beef	Garlic, chopped	3 cloves	Aromatic base for the marinade
Lemongrass Beef	Lemongrass, minced	2 tablespoons	The defining flavor of this dish
Lemongrass Beef	Fish sauce	1 tablespoon	Savory, umami depth
Lemongrass Beef	Sesame oil	1 tablespoon	Adds nuttiness to the marinade
Lemongrass Beef	Cooking oil	1 tablespoon	For stir-frying in the wok
Lemongrass Beef	Onions, sliced	1/2	Cooked with the beef for sweetness
Fish Dipping Sauce	Water	6 tablespoons	Dilutes and balances the sauce
Fish Dipping Sauce	Sugar	2 tablespoons	Sweetness to offset the fish sauce
Fish Dipping Sauce	Lime juice, freshly squeezed	1 1/2 tablespoons	Brightens and balances the sauce
Fish Dipping Sauce	Fish sauce	1 tablespoon	Savory, salty base
Fish Dipping Sauce	Chili garlic sauce	1/2 teaspoon	Adds heat and depth
Fish Dipping Sauce	Garlic, minced	1 clove	Optional; adds extra punch
Fish Dipping Sauce	Bird’s eye Thai chili, chopped	1	Optional; for extra heat
To Serve	Cooked vermicelli noodles	As needed	The base of the bowl
To Serve	Chopped lettuce	As needed	Freshness and crunch
To Serve	Sliced cucumbers	As needed	Cool contrast to the warm beef
To Serve	Mint	As needed	Classic Vietnamese herb garnish
To Serve	Cilantro	As needed	Bright, herby finish

Minced lemongrass is the star here — its citrusy, floral bite is what makes this a true Vietnamese beef recipe. Use the tender inner stalks for the best flavor and texture.

Fish sauce brings the deep savory backbone to both the marinade and the dipping sauce. Don’t be tempted to skip it — it’s what gives this dish its authentic character.

How to Make Vietnamese Lemongrass Beef Step by Step

how to make vietnamese lemongrass beef recipe

Prepare and Marinate the Beef

Thinly slice the sirloin steak to about 1/8-inch thickness. Place the sliced beef into a dish for marinating.
Add the sugar, chopped garlic, minced lemongrass, fish sauce, and sesame oil to the beef. Thoroughly combine and set aside while you prepare the rest of the ingredients.

Make the Fish Dipping Sauce

In a small bowl, combine all the ingredients for the fish dipping sauce: water, sugar, lime juice, fish sauce, and chili garlic sauce. Add optional minced garlic and chopped Thai chili if using. Stir until the sugar is fully dissolved.

Cook the Beef

Heat a wok over high heat with the cooking oil.
Add the sliced onions and marinated beef to the hot wok.
Stir-fry the beef for 4 to 7 minutes, or until fully cooked with a slight char.

Pro Tip: Keep the heat high and avoid crowding the wok — this is what gives the beef that slightly charred edge instead of steaming.

Assemble and Serve

Serve the cooked beef over vermicelli noodles with chopped lettuce, sliced cucumbers, mint, and cilantro. Eat with the fish dipping sauce on the side.

Tips, Variations, and Troubleshooting for This Lemongrass Beef Recipe

Pro Tips for Success

Slice the beef as thin as possible — about 1/8 inch. Partially freezing the steak for 20 to 30 minutes before slicing makes this much easier.

Use only the pale inner stalk of the lemongrass. The outer layers are fibrous and tough. Mince it finely so it distributes evenly through the marinade.

Let the beef marinate while you prep everything else. Even 10 to 15 minutes makes a noticeable difference in flavor.

A wok is ideal, but a large cast-iron or stainless skillet over high heat works well too. The key is a very hot surface.

Freshly squeezed lime juice in the dipping sauce makes a real difference. Bottled juice can taste flat by comparison.

Troubleshooting Common Problems

Problem: The beef is steaming rather than charring.

Solution: The pan likely isn’t hot enough, or there’s too much beef in the wok at once. Cook in two batches if needed, and make sure the oil is shimmering before adding the meat.

Problem: The dipping sauce tastes too salty or too sweet.

Solution: Taste the sauce before serving and adjust with a little more lime juice to brighten it, or a splash of water to mellow the salt.

Problem: The lemongrass is chewy in the finished dish.

Solution: Make sure the lemongrass is minced very finely — not just roughly chopped. The smaller the pieces, the better it blends into the marinade.

How to Store and Reheat Vietnamese Lemongrass Beef

vietnamese lemongrass beef stir fry recipe

Storage Method	Duration	Best Practice
Refrigerator (beef)	Up to 3 days	Store in an airtight container, separate from noodles and herbs
Refrigerator (dipping sauce)	Up to 5 days	Store covered in the fridge; stir before using
Refrigerator (vermicelli)	Up to 3 days	Keep in a sealed container; toss with a little oil to prevent sticking

To reheat the beef, use a hot skillet or wok over medium-high heat for 2 to 3 minutes. This helps restore some of the char and keeps the texture from turning rubbery.

Avoid microwaving the beef if you can — it tends to overcook quickly. The noodles can be warmed with a splash of hot water or briefly microwaved.

Leftover beef also works well tucked into lettuce wraps, served over steamed rice, or added to a quick noodle soup broth.

Frequently Asked Questions

Can I use a different cut of beef for this recipe?

Sirloin works well because it stays tender when sliced thin and cooked quickly over high heat. Flank steak or skirt steak are reasonable alternatives — slice them thinly against the grain for the best texture.

Where can I find lemongrass?

Fresh lemongrass is available at most Asian grocery stores and many larger supermarkets in the produce section. You can also find frozen minced lemongrass in the freezer aisle, which works well in this marinade.

Can I make the marinade ahead of time?

Yes. You can mix the marinade and slice the beef up to a day in advance. Keep the marinated beef covered in the refrigerator until you’re ready to cook.

Is this recipe spicy?

The base recipe has mild heat from the chili garlic sauce. The optional bird’s eye Thai chili and extra minced garlic in the dipping sauce add more kick. Leave those out if you prefer a milder bowl.

What can I serve with Vietnamese lemongrass beef besides vermicelli noodles?

Steamed jasmine rice or a simple green salad also work well as a base. The beef and dipping sauce pair nicely with any fresh, neutral accompaniment.

Try This Recipe and Let Us Know What You Think

This Vietnamese lemongrass beef recipe is one of those bowls you’ll keep coming back to — fast, fresh, and full of flavor. Give it a try this week and see how quickly it comes together.

If you make it, leave an honest comment or rating below. It really helps others find the recipe, and we love hearing how it turned out in your kitchen.

Save it to Pinterest so you can find it again, and share it with anyone who loves a good noodle bowl. For more easy dinner inspiration, check out these Samyang Buldak noodles carbonara and these crowd-pleasing brisket recipes for your next meal.

Vietnamese lemongrass beef recipe (Bun Bo Xa Ot) — thinly sliced sirloin marinated in lemongrass, fish sauce, and sesame oil, stir-fried to a slight char, and served over cool vermicelli noodles with fresh herbs and a tangy dipping sauce. Save this one for your weeknight rotation.