A quick and refreshing Vietnamese rice noodle dish named “Bun Bo Nam Bo” or “bun bo xao” is packed with fresh herbs, flavorful beef, and refreshing lime fish sauce dressing. Simple as it may sound, it is easy to make, and you can enjoy it either as a main or side dish.
Prep Time
20 mins
Cook Time
10 mins
Ingredients - 500 gr beef
- 2 stalks fresh lemongrass, finely chopped
- 1kg Fresh or dry Rice Vermicelli noodles
- lettuce or micro greens
- 1 carrot, julienned
- 1 cucumber, julienned
- bean sprouts
- Cilantro, roughly chopped
- Mint
- Basil leaves
- crushed roasted peanuts
- fried shallots
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon grated ginger
- ½ teaspoon sugar
- black pepper
- Cooking oil
- 3 tablespoon lime juice
- ½ cup of boiled water
- Rice vinegar
- Salt, to season
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Instructions - Cut the sirloin across the grain into slices. Mix with the fish sauce, garlic and lemongrass, sugar in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften 5 to 10 minutes, then drain and rinse with cold water. Leave in colander at room temperature.
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add 200 ml fish sauce, garlic, chili and 1/2 cup water and stir together, to taste.
- Wash and dry lettuce leaves and bean spouts , cilantro, mint and basil.
- Wash and julienne carrot, mixed with some ices so that carrot can be crunchy.
- In a bowl, mix carrot and cucumber with 1 tablespoon sugar, 1 teaspoon vinegar and leave aside for 20-30 minutes
- Heat the oil in a wok over high heat. When wok is nearly smoking, add minced garlic, then quickly add beef stir-fry until lightly browned and just cooked, about 2 minutes.
- To serve, fill each bowl halfway with rice noodles. Top with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with nuoc cham sauce on the side, so that each person can dress their bowl according to taste.
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