20 minute Vietnamese Beef Noodle Salad (Bun Bo Xao)

Today we're making this quick and easy Vietnamese beef noodle salad! Comes together in just 20 minutes as long as you got your Vietnamese condiments like pickled carrots and dipping fish sauce (nuoc cham) ready to serve up with this delicious beef noodle salad!

📍INGREDIENTS
For the beef:
1 lb thinly sliced beef (I used striploin beef)
1 shallot
4 cloves garlic
3-4 Tbsp minced lemongrass
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 tsp sugar
1 tsp chicken bouillon
cracked black pepper to taste
1-2 Thai chilis

For the dipping fish sauce (Nước chấm). Yields 1 cup:
1/4 cup fish sauce
1/4 cup lime juice (or vinegar)
1/4 cup sugar
1/2 cup water
1-2 cloves garlic, minced
1-2 Thai bird's eye chilies, thinly sliced (adjust to spice preference)
2-3 tablespoons shredded / julienned carrots. (optional for added texture and color. You can also use pickled carrots)

For the pickled carrots:
1-2 carrots
For the brine:
1 Cup warm water
1 Cup sugar
1 Cup distilled vinegar
2 tsp salt