Bo Bun - Vietnamese-Style Beef (314 cal.) Recipe
Bo Bun - Vietnamese-Style Beef (314 cal.)
Flavors of Vietnam
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Cooking time: 8 minutes

Difficulty: Easy
Chef's Note

You could add to each bowl 1 or 2 nems (spring rolls) reheated in the oven and cut into thirds, as well as 1 or 2 peeled shrimp.

For 4 servings

- 1 package of rice vermicelli
- 2 thin sirloin steaks
- 1/2 cucumber
- 2 small carrots
- 1 can of bean sprouts
- 1 clove of garlic
- juice of 1 lemon
- 3 sprigs of mint
- 3 sprigs of cilantro
- 2 Tbsp. unsalted peanuts
- 1/2 tsp. oil
- 1 Tbsp. nuoc mam (fish sauce)
- 8 Tbsp. nem sauce
- pepper
  1. Prepare the rice vermicelli according to the package directions.
  2. Cut the beef into strips.
  3. Peel the cucumber and slice thinly or cut into sticks.
  4. Peel and cut the carrots into thin julienne.
  5. Drain and rinse the bean sprouts.
  6. Peel and crush the garlic.
  7. Crush the peanuts with a pestle or the bottom of a heavy glass.
  8. Heat the oil in a skillet and stir fry the beef strips for 3 minutes. Add the pepper and nuoc mam.
  9. Place the rice vermicelli in a large bowl with the bean sprouts, carrots, cucumber and beef.
  10. Pour the nem sauce into a small bowl; add the lemon juice and garlic and mix.
  11. Pour the sauce over the mixture and toss gently.
  12. Divide the ingredients among small bowls, add the chopped herbs and crushed peanuts and serve immediately.
More recipe ideas

Recipe and image in cooperation with Suzi Wan. The brand includes: rice vermicelli, bean sprouts, nuoc mam and nem sauce.

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