Name: Vietnamese Beef Noodle Bowl - Bún bò Nam Bộ
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 portions
Ingredients: 500 g beef ribeye; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 1 tablespoon cane sugar; 2 cloves garlic; 2 tablespoons rapeseed oil; 0.5 teaspoon black pepper; 300 g rice noodles; 1 head iceberg lettuce; 2 pcs carrot; 1 pc cucumber; 4 pcs spring onion; 1 handful coriander; 1 handful mint; 80 g peanuts; 4 tablespoons fish sauce; 2 pcs lime; 2 tablespoons cane sugar; 4 tablespoons water; 1 clove garlic; 1 pc chilli peppers

Step by step process

Marinating the Beef

1
Slice the beef sirloin thinly against the grain. For these Vietnamese noodle bowls, thin beef is everything. Only thinly sliced meat stays tender after a quick sear.
TIP:
For quick-cooking dishes, slice the meat against the muscle fibers, not along them. After cooking, it will be more tender and easier to eat. If you chill it briefly before slicing, it will also be easier to cut into thin slices or strips.
2
In a bowl, mix the fish sauce, soy sauce, cane sugar, crushed garlic, canola oil and black pepper.
3
Add the beef to the marinade, coat it thoroughly and let it rest for at least 20 minutes at room temperature.

Rice Noodles and Vegetables

4
Cook the rice noodles according to the package instructions just until tender, then rinse them under cold water and drain well.
TIP:
Cook or soak rice noodles only until softened, but not for too long. After draining, rinse them with cold water so they do not overcook and stick together less. Before serving, let them drain well so they do not dilute the sauce or dressing.
5
Tear the iceberg lettuce into smaller pieces, coarsely grate the carrot, cut the cucumber into thin matchsticks and slice the spring onion diagonally.
6
Roughly chop the cilantro, mint and peanuts so they spread evenly over the bowl when serving.

Dressing

7
In a small bowl, stir together the fish sauce, lime juice, cane sugar, water, crushed garlic and finely chopped chili pepper.
8
Stir until the sugar fully dissolves. The dressing should taste balanced: salty, sour and sweet at once.

Serving

9
Heat a wok over high heat and quickly sear the beef in batches for about 3 to 4 minutes so it steams as little as possible.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
10
Divide the noodles, iceberg lettuce, carrot, cucumber and spring onion among bowls, then top with the beef, herbs and peanuts.
11
Just before serving, drizzle each portion with the dressing. Toss gently at the table so the flavors come together.