Vietnamese Bo Bun with Spring Rolls
Bo Bun is a popular Vietnamese dish that combines fresh and flavorful ingredients into a delicious and satisfying meal. This dish typically consists of rice vermicelli noodles topped with a variety of ingredients such as grilled marinated beef, fresh herbs (like mint and cilantro), lettuce, bean sprouts, cucumber, and pickled vegetables (usually carrots and daikon radish).The star of the dish is often the spring rolls, which are either fried (called cha gio) or fresh (known as goi cuon). These rolls add a delightful texture contrast to the dish. The entire ensemble is then dressed with a light and tangy Vietnamese dipping sauce called nuoc cham, made from fish sauce, lime juice, sugar, garlic, and chili.Bo Bun is a harmonious blend of savory, sweet, and tangy flavors, along with a mix of crunchy and soft textures, making it a beloved choice in Vietnamese cuisine.
Ingredients
- 14 oz Flank Steak
- 8 Spring Rolls
- 2 Cloves Garlic
- 5 tbsp Nuoc Mam Sauce
- 3 tbsp Lime Juice
- 5 tbsp Honey
- 2 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 3 tbsp Rice Vinegar
- 1 Stalk Lemongrass
- 1 White Onion
- 1 Small Mild Red Chili
- 14 oz Asian Noodles
- 2 Carrots
- 8 in Cucumber
- 4 tsp Fried Onions
- 4 Sprigs Fresh Mint
- 2 tbsp Neutral Oil such as grapeseed
- Pepper
Instructions
- Remove the base of the lemongrass. After peeling off the tough outer layers, thinly slice the first third of the stalk.
- Slice the beef into strips.
- Wash the chili, cut it in half lengthwise, remove the seeds, and chop the flesh.
- Press the garlic cloves to extract the pulp.
- In a bowl, mix the beef strips with garlic, lemongrass, 1 tbsp nuoc mam sauce, 1 tbsp lime juice, 1 tbsp honey, 1 tbsp soy sauce, and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
- Cook the Asian noodles according to the package instructions. Drain them.
- Peel the carrots, remove the ends, and grate them.
- Wash the cucumber section, cut it in half, then slice into sticks.
- In a bowl, mix 4 tbsp nuoc mam sauce with 4 tbsp honey, 3 tbsp rice vinegar, 2 tbsp lime juice, 1 tbsp soy sauce, 2 tbsp sesame oil, and a bit of water.
- Peel the white onion and slice it thinly.
- In a large skillet, sauté the onion in the neutral oil with a pinch of salt over medium-high heat for 5 minutes, stirring regularly.
- Add the marinated beef and continue cooking for 3 to 4 minutes, stirring.
- Cut the spring rolls into regular pieces.
- Arrange the ingredients harmoniously in 3 bowls.
- Drizzle everything with the vinaigrette. Garnish with fried onions.
- Decorate with chopped mint leaves.
Video
Notes
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