Bun Bo Nam Bo
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 6 mins |
| Total Time | 51 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet rice noodles
- 500 g beef (steak or similar)
- 2 large onions
- 10 tablespoon fish sauce
- 3 tablespoon sugar, brown
- 2 lime (s)
- 150 ml water
- Iceberg lettuce, about 1/3 head
- 2 handfuls bean sprouts
- 1 large chilli pepper (s), mild
- 3 carrot (s)
- 1 bunch spring onion (s)
- 1 bunch coriander
- 1 clove garlic
- 150 g peanuts
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- It is 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 is important to rinse it off 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 the two limes, the crushed clove of garlic and half a carrot, cut into very thin slices, to form a sauce.
- Chop the iceberg lettuce, spring onions, coriander, chilli and the remaining 2 1/2 carrots and mix together.
- Cut 2 onions into wedges.
- Heat the oil in a large pan or in a wok and fry the beef strips very hot and briefly. Remove the meat as soon as it is good and set it aside for a moment. In the same pan, fry the onion wedges hot and short. Remove from the heat, add the strips of meat and bean sprouts and mix everything together.
- Arrange a few rice noodles on a plate, spread some of the salad mixture, the meat-onion-sprouts mixture, the peanuts and the sauce over them.
- This dish is super refreshing and a nice meal on warm summer days, but also tastes great in any other time of the year.
- Good Appetite!
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