Vietnamese rice noodle bowl (Bùn thit nuong)
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 dlfish sauce
- 4 tbspwater
- 2limes
- 3 tbspcoarse cane sugar
- 2garlic cloves
- 1red chilli
- 150 grice vermicelli
- water
- 4 stickslemongrass
- 2shallots
- 3garlic cloves
- 3 tbsppeanut oil
- 500 gbeef rump
- 3 tbspfish sauce
- 2baby lettuce
- ½cucumber
- 1carrot
- 70 gbean sprouts
- 1 bunchcoriander
- 1 bunchThai basil
- 4 tbsppeanuts
- 2 tbspfried onions
Instructions
Step 1
Sauce (nuoc mam cham)Step 2
Whisk together the fish sauce, water, lime juice and sugar. Stir in the garlic and chilli.Step 3
Rice vermicelliStep 4
Place the rice vermicelli in a bowl, pour boiling water over the top and leave to absorb for approx. 6 mins., pour away the liquid, rinse in cold water, drain.Step 5
BeefStep 6
Puree the lemongrass, shallots, garlic and 2 tsp of oil in a food processor or using a mortar and pestle, mix in the meat. Heat the remainder of the oil in a frying pan. Stir fry the meat in batches for approx. 2 mins. Pour in the fish sauce and cook for approx. 1 min.Step 7
BowlsStep 8
Serve the lettuce, vegetables and herbs in bowls. Top with the rice vermicelli and meat, pour the sauce over the top. Top with the peanuts and fried onions.