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BO Bun. Beef and Noodle Salad.

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
2-12 hours
Cooking Time:
15 min
Primary Ingredient:
Best Suited for: Winter barbie

This Vietnamese salad really delivers on flavour with an onion-y, lemongrass-y marinade and the hardly shy and retiring nuoc cham to finish.

Bo bun makes a great lunch dish accompanied by nothing more than an icy beer.

Goes Well With

Ingredients

  • 4
    tbsp
    Neutral Oil
  • 500
    g
    Beef Fillet
    trimmed of all fat and cut across the grain in thin slices
  • 2
    stalk(s)
    Fresh Lemongrass
    finely sliced
  • 1
    small
    Onion(s)
    or 3 red shallots, chopped
  • 2
    clove(s)
    Garlic
    chopped
  • 1
    tsp
    Salt
  • 3
    tbsp
    Fish Sauce
  • 1
    scant teaspoon
    Curry Powder
    preferably Vietnamese
  • 200
    g
    Dried Rice Vermicelli
  • 1
    whole
    Carrot(s)
    cut into fine matchsticks
  • 1
    whole
    Cucumber
    peeled, seeds discarded, cut into fine matchsticks
  • 200
    g
    Bean Sprouts
  • 1
    cup(s)
    Mint Leaves
  • 1
    cup(s)
    Coriander Leaves
  • 1
    cup(s)
    Perilla Leaves
  • 1/2
    Iceberg Lettuce
    washed, drained and shredded
  • 100
    g
    Peanuts
    roasted, lightly crushed
  • 1
    cup(s)
    Nuoc Cham

Directions

  • 1 Make a smooth paste with lemongrass, onion and garlic in a mortar and pestle or food processor then add other ingredients. Marinate the meat covered in the fridge for 2-12 hours.
  • 2 Cook the vermicelli in boiling water for about three minutes then drain under cold water and keep in a bowl of cold water.
  • 3 Heat the oil in a wok and fry the beef in batches or cook it on the flat grill of your BBQ. Transfer the beef to a bowl as it is cooked and reserve.
  • 4 Thoroughly drain the noodles and divide between four bowls. Top with lettuce, carrot, cucumber and fresh herbs then spoon over beef and any juices.
  • 5 Sprinkle over peanuts and spoon over nuoc cham or serve it separately.

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