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Vietnamese Bò Bún

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 5MIN
Cuisine

Ingredients

Garlic: 3 cloves, finely chopped

Ginger: 1 1/2 cm, fresh, finely chopped

Lemongrass: 1 spring, finely chopped

Fish sauce: 2 tbsp

Palm sugar: 1 tsp

Beef: 600 g, fillet,ready-to-cook, cut into thin strips

Lettuce: 12 leaves, e. g. cos lettuce

Bean sprouts: 150 g

Carrots: 2, finely sliced or grated

Cucumber: 1/2, finely sliced or grated

Rice noodles: 300 g

Wheat germ oil: 2 tbsp

Onion: 1 large, sliced

Thai Basil: 2 tbsp, roughly chopped

Mint: 2 tbsp leaves, roughly chopped

Peanuts: 2 tbsp, roughly chopped

How to make Vietnamese bò bún recipe, a traditional soup prepared with rice noodles (bún) and beef (bò). Check out the ingredients and the step-by-step recipe.

Method
01.

To prepare the Vietnamese bò bún recipe first mix together the garlic, ginger, lemongrass, fish sauce, sugar and ground black pepper an marinate the meat in it for around 25 min.

02.

Place the lettuce leaves in bowls and blanche the bean sprouts in boiling salt water for 1 min.

Drain well.

03.

Mix together the bean sprouts, carrots and cucumber and arrange them on the lettuce leaves.

04.

Cook the noodles in boiling salt water for two minutes, quench and drain well.

05.

Heat the oil in a wok and fry the onion. Push the onion to the side of the wok, add some more oil if necessary and fry the meat on all sides on a high heat.

06.

Mix together the meat and the onions with the herbs then take some of the onion-meat mixture and some of the noodles and arrange on top of the salad.

07.

Serve the Vietnamese bò bún recipe sprinkled with the peanuts.

Origins of the recipe

The bò bún originates in Huế in central Vietnam, a city that became the country’s capital in 1802. Associated with the cooking style of the royal court, the cuisine of Huế has a reputation for being spicy. 

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