Beef bò bún
Rice vermicelli with stir-fried beef, raw vegetables, herbs and peanuts.
Active time45 min
Cooking15 min
Total45 min
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Ingredients
- 200 g carrot
- 20 g lemongrass
- 2 limes
- 250 g cucumber
- 15 g fresh coriander
- 150 g lettuce
- 15 g mint
- 500 g rump steak
- 60 g roasted peanuts
- 80 ml water
- 20 ml sunflower oil
- 25 g sugar
- 300 g rice vermicelli
- 50 ml fish sauce
Preparation
Squeeze the limes. Mix the water, sugar, fish sauce and lime juice.
2 limes80 ml water25 g sugar50 ml fish sauce- mixing bowl
- citrus juicer
Peel and grate the carrots, then wash and chop the cucumber, lettuce and herbs. Roughly crush the peanuts.
200 g carrot250 g cucumber15 g fresh coriander150 g lettuce15 g mint60 g roasted peanuts- grater
- knife
Cook the vermicelli according to the packet instructions, then drain. For the rice vermicelli, allow 3 to 5 minutes as a guide; the cooking time and method on the packet take precedence over this timer.
300 g rice vermicelli- saucepan
- colander
Thinly slice the beef and the tender part of the lemongrass. Sear in the oil for 3 to 5 minutes, stirring.
20 g lemongrass500 g rump steak20 ml sunflower oil- frying pan
Divide the vermicelli, raw vegetables, meat and herbs between the bowls. Add the sauce and peanuts. This version is served without spring rolls.
- bowls
Allergens
- Fish
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration