What is Bo Bun?
Bo Bun, also known as Bún bò xào, is a Vietnamese noodle salad that deserves your full attention. This dish is much more than a simple salad; it’s a complete meal in itself, with a balanced combination of meat, starch, and vegetables. It’s a healthy Vietnamese version, with noodles, of the Korean bibimbap.
In the same vein, it has a distant cousin in the north called bun cha
At the heart of the bowl, you’ll find rice noodles (bún) served at room temperature, which form the base of this dish. They are accompanied by vegetables, often served cold, and tender pieces of beef (bò) that have been marinated in lemongrass and sautéed (xào) to perfection.
To top it all off, crispy spring rolls cut in half are added, along with fried onions, shallots, and garlic to give it crunch.
Crushed peanuts and a mix of fresh herbs like Thai basil, cilantro, and mint add an aromatic note. Don’t forget a generous dose of nuoc cham (nem sauce) that seasons the whole dish
Bo Bun, like banh xeo, is a thoughtful and harmonious dish that showcases the richness of Vietnamese cuisine. With its balance of textures and flavors, it proves to be not only nutritious but also extremely satisfying. It’s an excellent choice for those looking for a complete meal with a touch of culinary sophistication.
Is Bo Bun eaten cold or hot?
Bo Bun is generally served at room temperature, which creates a balance between the different components of the dish.
However, it’s common for the beef, being sautéed shortly before being added, to retain some warmth, while the marinated vegetables, often taken out of the refrigerator, may be slightly cold. This combination of temperatures contributes to the complexity and appeal of the dish as a whole.
Tips for making a successful homemade Bo Bun
The key to savoring a divinely delicious Bo Bun lies in the attention paid to preparing homemade ingredients: Vietnamese pickled vegetables “do chua”, whose freshness and balance between sweetness and acidity provide a captivating flavor base; carefully made spring rolls, whose crispiness and depth of flavor far surpass ready-to-eat versions.
Not to mention the nem sauce, a true elixir that, with its harmonious combination of sweetness, umami, and spiciness, acts as the beating heart of the dish, enveloping each component and uniting them in a symphony of flavors.
By opting for homemade ingredients, each bite of Bo Bun becomes an enriching experience that celebrates the authenticity and richness of Vietnamese cuisine.
The main ingredients of Bo Bun
Cooked spring rolls: Add crunch to the dish and complement the beef with their savory filling. They can be pork or chicken spring rolls
Rice vermicelli: These light noodles form the base of Bo Bun and wonderfully absorb the sauce and flavors of the other ingredients.
Lemongrass: Used in the marinade, it gives a fresh and lemony note to the meat.
Fish sauce: A key element of the marinade, it infuses the meat with a salty umami flavor.
Oyster sauce: Adds additional richness and complexity to the marinade.
Palm sugar: Balances the salty flavors of the marinade with a subtle sweetness.
Bean sprouts: Bring crunch and a fresh flavor to the toppings.
Mint leaves: Add an herbal freshness that balances the rich flavors of the dish.
Cilantro leaves: Complement the herbs by adding a spicy fresh note.
Vietnamese pickled vegetables (do chua): Introduce a pleasant acidity that balances the richness of the meat and sauces.
Fried onions (or shallots, or garlic): Provide a crispy texture and additional flavor to the dish.
Nuoc cham (nem sauce): This is the sauce that binds all the ingredients together, with a blend of sweet, salty, and sour flavors. It is generously poured over the noodles before adding the other ingredients.
Authentic Vietnamese Bo Bun
Ingredients
- 400 g thinly sliced beef
- 10 cooked spring rolls
- 200 g rice vermicelli dry weight
Marinade
- 5 stems of minced lemongrass see notes on how to prepare it
- 3 pods of crushed garlic cloves
- 2 tablespoon of fish sauce
- 2 tablespoon of oyster sauce
- 2 teaspoon palm sugar
Toppings
- 2 handles of bean sprouts
- 2 sprigs of mint leaves only
- 2 sprigs of cilantro leaves only
- 2 handles of Vietnamese pickled vegetables do chua
- 1 julienned cucumber
- 2 tablespoons of crushed peanuts
- 2 tablespoons of fried onions or shallots, or garlic
- 4 tablespoons of nuoc cham spring roll sauce
Procédé
- Cut the meat into strips
- Marinate the meat for 30 minutes
- Cook the vermicelli according to package instructions, cool and set aside
- If necessary, prepare the spring roll sauce according to my recipe as well as the Vietnamese pickled vegetables
- Crush the peanuts
- Sauté the meat over medium-high heat in a little oil until desired doneness. Don’t forget to remove the two garlic cloves beforehand
- In a bowl, add in this order: noodles, spring roll sauce, meat, and top with the rest of the toppings. Mix before eating
Notes
Don’t feel like making pickled vegetables? Just use grated carrot and cabbage