Bo Bun - Vietnamese-Style Beef (314 cal.)TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 8 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:65.8 kcal
Proteins:2 g
Fats:3.4 g
Carbohydrate:8.5 g
Fibers:2.8 g
Sugar:3.5 g
Cholesterol:0 mg
Sodium:41.9 mg
Calcium:41.8 mg
Energy:72 kcal
Proteins:2.2 g
Fats:3.7 g
Carbohydrate:9.3 g
Fibers:3.1 g
Sugar:3.8 g
Cholesterol:0 mg
Sodium:45.8 mg
Calcium:45.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
package of rice vermicelli
2
thin sirloin steaks
1/2
cucumber
2
small carrots
1
can of bean sprouts
1
clove of garlic
juice of 1 lemon
3
sprigs of mint
3
sprigs of cilantro
30
ml
unsalted peanuts
2.5
ml
oil
15
ml
nuoc mam (fish sauce)
120
ml
nem sauce
pepper
METHOD
- Prepare the rice vermicelli according to the package directions.
- Cut the beef into strips.
- Peel the cucumber and slice thinly or cut into sticks.
- Peel and cut the carrots into thin julienne.
- Drain and rinse the bean sprouts.
- Peel and crush the garlic.
- Crush the peanuts with a pestle or the bottom of a heavy glass.
- Heat the oil in a skillet and stir fry the beef strips for 3 minutes. Add the pepper and nuoc mam.
- Place the rice vermicelli in a large bowl with the bean sprouts, carrots, cucumber and beef.
- Pour the nem sauce into a small bowl; add the lemon juice and garlic and mix.
- Pour the sauce over the mixture and toss gently.
- Divide the ingredients among small bowls, add the chopped herbs and crushed peanuts and serve immediately.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
You could add to each bowl 1 or 2 nems (spring rolls) reheated in the oven and cut into thirds, as well as 1 or 2 peeled shrimp.
