Bun Bo Nam Bo

Ingredients for 4 servings:

• 1 pack of rice noodles
• 500 g beef (rump steak or similar)
• 2 large onions
• 10 tbsp fish sauce
• 3 tbsp brown sugar
• 2 limes
• 150 ml water
• Iceberg lettuce, approx. 1/3 head
• 2 handfuls of bean sprouts
• 1 large chili pepper(s), mild
• 3 carrots
• 1 bunch of spring onions
• 1 bunch of coriander
• 1 clove(s) garlic
• 150 g peanuts
• 1 tbsp oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 51 minutes

Vietnamese beef and rice noodle salad

It’s best to cut the beef into small, very thin slices the day before. Mix 2 tablespoons of fish sauce with 1 tablespoon of brown sugar and marinate the meat with it. Cook the rice noodles. It’s important to rinse them with plenty of cold water after cooking. Roast the peanuts without oil and set aside. Mix 150 ml of water with 8 tablespoons of fish sauce, 2 tablespoons of brown sugar, the juice of both limes, the crushed garlic clove, and half a carrot, sliced ​​very thinly, to make a sauce. Finely chop the iceberg lettuce, spring onions, coriander, chili, and the remaining 2 1/2 carrots and mix together. Slice 2 onions. Heat the oil in a large pan or wok and fry the beef strips until very hot and briefly. Remove the meat as soon as it’s cooked and set aside for a moment. In the same pan, fry the onion wedges until very hot and briefly. Remove from the heat, add the meat strips and the bean sprouts, and mix everything together. Arrange some rice noodles on a plate, then top with some of the salad mix, the meat, onion, and sprout mixture, the peanuts, and the sauce. This dish is super refreshing and a lovely meal on warm summer days, but it’s also delicious any time of year.