As I said in my posts about Vietnamese food (you can click HERE for part 1 and HERE for part 2), I’m always proud of our country’s cuisine. I always dream of having a chance to taste every single Vietnamese dish, discover how they taste and try to realize them in the exact way. I wanna go to each region, taste their traditional dishes and feel the most authentic flavor of these dishes. Aww, what a dream… ^^
Today, I’ll present you a brand new Vietnamese dish: Vietnamese Bun Bo. What I love about this dish is it contains lots of vegetables with diverse flavors: the freshness of the green oak lettuce and other Vietnamese leaves, the sweetness of the bean sprouts, carrot and cucumber and the well balanced dressing (Nuoc Cham). Trust me, you will never get tired of this dish, and it will definitely be a perfect choice if you’re bored with your casual meals xD
Let’s move on to the recipe:
500 grams rice vermicelli noodles
250 grams beef, thinly sliced
1 stick lemongrass, trimmed and chopped
1 carrot, thinly sliced
1 cucumber, split lengthways and thinly sliced
200 grams bean sprouts
2 green oak lettuces, leaves separated and cut into small pieces
1/4 cup coriander leaves
10-15 Vietnamese mint leaves, washed
1/3 cup coarsely chopped unsalted roasted peanuts
3 cloves garlic, finely chopped
3-4 red shallots, thinly sliced
3 tbs granulated white sugar
3 tbs rice vinegar
5 tbs fish sauce
150 ml fresh water
Salt, pepper, oil
1. In a bowl, mix the beef with the chopped lemongrass. Season with salt and pepper.
2. In a separate bowl, put in the carrot and cucumber. Add 1 tbs of sugar and 1 tbs of rice vinegar, stir well until combined. Set aside for 20-30 mins.
3. Lightly wash the bean spouts, then boil with a pinch of salt, drain and set aside.
4. Heat a pan over medium high heat, add the oil and the chopped garlic, stir well until the garlic turns lightly yellow. Put in the beef, quickly stir fry, taste and season if needed. In another pan, add 1 tbs of oil and the sliced red shallots, lightly stir until the red shallots turn lightly brown and become crunchy.
5. For the dressing, in the bowl you mixed carrot, cucumber with sugar and rice vinegar, put in the remaining ingredients: sugar, rice vinegar, fish sauce, fresh water and pepper. Taste and season.
6. Serve the rice vermicelli noodles with stir-fried beef, bean sprouts, green oak lettuce, coriander leaves, Vietnamese leaves, chopped roasted peanuts, sliced red shallots and dressing.
I hope that all of you will enjoy this dish just like I did. Good luck and see ya in the next post 🙂
❤ Trang Quynh