Bo Bun (Viet Nam)

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Bo Bun (Viet Nam)

Bo Bun (Viet Nam)

Bo Bun (Viet Nam)
Bo Bun (Viet Nam)

Number of people

8 nems
For the meat:

700 g very tender beef, to be sheared

1 tablespoon sweet curry powder

1 clove garlic, minced

3 tablespoons oyster sauce

3 spoons of soya

1 teaspoon of glutamate (essential in Asian cuisine, but to be used sparingly)



1 bag of rice vermicelli ("bun" in exotic grocery stores)
For the nuoc mam elongated sauce:

4 bowls of water

2 bowls of sugar

1/2 bowl of vinegar

1 bowl of nuoc mam
For the presentation:


300 g fresh soya beans



Groundnut (optional)

Preparation: 30 min
Cooking time: 5 min

Step 1
Shear the meat into very thin slices, and marinate in the fridge with the curry, garlic, glutamate and sauces for at least 30 minutes.
Step 2
Meanwhile prepare the sauce, if you often cook Asian, double the proportions and keep it in a jar. You can add a touch of chili pepper (chili sauce) to flavor it. Boil all the ingredients and set aside.
Step 3
For vermicelli, boil a good pot of water. Dip the vermicelli in it for 3 to 4 minutes. Drain and store them by handle.
Step 4
Brown the meat in a little oil, over very high heat and very briefly: the meat must be simply searted to keep it tender.
Step 5
Serve in large bowls preferably: start with batavia, soya, then 3 or 4 handfuls of vermicelli per person, 2 small cut nems per person, meat. Garnish with chopped cilantro, mint and some crushed peanuts (optional). Drizzle with sauce and it's ready!
Author's note
Very fresh viet meal!

I add my grain of salt

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