In the warm summer time you wish yourself something refreshing, tasty and extraordinary. With Bún bò Nam Bộ you have arrived at the right address because this salad is served cold. Even if rice noodles and beef are included, the salad should cool down a little before serving. Especially in South Vietnam this salad is very popular and can be enjoyed as a side dish to various dishes or served separately. How you want to handle it is up to you.
You don’t have to plan much time for Bún bò Nam Bộ. This is because you can prepare a lot of things beforehand. For example, the sauce can be kept in the fridge for several days. The meat can also be prepared in no time at all. The South Vietnamese Bún bò Nam Bộ needs about 15 minutes in total. Most of the time you only have to chop, dice or chop various ingredients. Our portion is tailored for four people. We have assumed that the Bún bò Nam Bộ will be served as a main course or starter. However, if you only want it as a side dish to another dish, you can reduce the portion size. In this respect, our recipe is sufficient for up to six people. You will be surprised by the calories, because Bún bò Nam Bộ is particularly low in calories. If you want to save even more fat, leave the peanuts out.
Bún bò Nam Bộ
Ingredients
- 500 g lean meat
- 2 onions
- 500 g rice noodles (vermicelli)
- 250 g mung bean sprouts
- 100 g unsalted peanuts
- fish sauce
- salt
- pepper
- 1 lettuce
- 1 bunch spring onion
- fresh coriander
- Húng láng
- sugar
- lemon juice
- vinegary
Instructions
-
Cut the lean beef into thin slices. Now put some oil in a pan and fry the chopped onions and the diced garlic clove. Then add the beef and toss until it is no longer pink. If the slices are too thick, add some flour. This will not make the meat tough. As soon as it turns brownish, take it out.
-
Cook the rice noodles with a little salt and vinegar in water until soft. Then drain off the water and rinse the pasta thoroughly with cold water. This will prevent them from sticking together and from continuing to boil.
-
Clean the mung bean sprouts, wash them and place them briefly in a pot of boiling water. This will blanch the sprouts. As soon as the water boils again, remove the sprouts immediately and scare them off with cold water. This will prevent the sprouts from cooking again.
-
Roast the unsalted peanuts and crush them in a mortar. Now clean some lettuce leaves and divide them. Then wash the spring onion and cut it completely into small rings. Cut the coriander and húng láng coarsely.
-
Now prepare the Nước mắm dấm sauce. In addition in warm water relatively much sugar dissolve. Add lemon juice or vinegar, fish sauce and garlic. If necessary, you can also add chilli peppers. Mix everything well and try whether a good taste harmony developed.
-
Put everything separately in a bowl or a plate. Spread this on the table. Each guest now receives a large bowl and should successively add the salad leaves, the sprouts, rice thread noodles, the meat, the herbs and then the peanuts to his bowl. Spread a spoon with sauce over it. Mix everything with spoons or chopsticks. If you do not want lettuce, you can also use thinly sliced cucumber sticks. It is also possible, of course, to prepare Bún bò Nam Bộ and simply spread it on bowls.