Authentic Vietnamese Bo Bun
A delicious recipe for Bo Bun just like at the restaurant
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Pinner la recette
Servings: 2 people
Calories: 608kcal
Equipment
- 1 Wok
- 1 mortar
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 cloves of crushed garlic
- 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
For the lemongrass, make sure to remove the two or three tough outer layers before mincing it
Don't feel like making pickled vegetables? Just use grated carrot and cabbage
Don't feel like making pickled vegetables? Just use grated carrot and cabbage
Nutrition
Calories: 608kcal | Féculents: 85g | Protein: 47g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 114mg | Sodium: 3300mg | Potassium: 593mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 90mg | Calcium: 579mg | Iron: 5mg
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