Name: Bun bo nam bo with beef and lime dressing
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 portions
Ingredients: 125 g beef hindquarter; 0.75 clove garlic; 0.25 pcs lemongrass; 0.5 tablespoon fish sauce; 0.25 tablespoon soy sauce; 0.25 teaspoon sugar; black pepper; oil; 75 g rice noodles; 0.25 head romaine lettuce; 0.5 pcs carrot; 0.25 pcs cucumber; 1 pc spring onion; 0.25 handful coriander; 0.25 handful mint; 15 g peanuts; oil; 0.375 l water; 1 tablespoon fish sauce; 0.5 pcs lime; 0.5 tablespoon sugar; 0.5 clove garlic; 0.25 pcs chilli peppers; 1 tablespoon water

Step by step process

Beef

1
Place the beef round in the freezer for 20 minutes to firm up, then slice it across the grain into the thinnest possible slices.
TIP:
If you want to slice meat really thinly, put it in the freezer for 15 to 30 minutes so it firms up slightly. Then slice it across the grain with a sharp knife. After a short cooking time, the meat will be more tender and will not toughen.
2
Finely chop the garlic, mince the tender lower part of the lemongrass very finely, and mix it with fish sauce, soy sauce, sugar, and pepper.
3
Add the beef to the prepared marinade, coat it thoroughly, and let it rest for at least 15 minutes so the flavors can absorb well into the thin slices.

Noodles and vegetables

4
Cook the rice noodles according to the package instructions until just tender, drain them in a colander, briefly rinse with cold water, and let them drain well.
TIP:
Cook or soak rice noodles only until softened, according to the type and package instructions, no longer. After draining, briefly rinse them with cold water to stop the softening process and wash away excess starch, then let them drain well.
5
Tear the lettuce into smaller pieces, cut the carrot into thin matchsticks, the cucumber into fine strips, and the spring onion into thin diagonal slices.
6
Briefly toast the peanuts in a dry pan until fragrant, then let them cool and roughly chop them.

Dressing

7
In a bowl, stir together the fish sauce, fresh lime juice, sugar, and water until the sugar has completely dissolved and the dressing is balanced between salty and sour.
8
Add the finely chopped garlic and, if desired, seeded chili to make the dressing spicy without overpowering the other ingredients.

Frying and assembly

9
Heat a little oil in a wok or wide frying pan over high heat and sear the beef in small batches very briefly, about 1 to 2 minutes, so it stays juicy and does not steam in its own juices.
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 rice noodles among four bowls, then arrange the lettuce, carrot, cucumber, spring onion, cilantro, and mint on top, and finish with the hot seared beef.
11
Pour some of the dressing over each portion, sprinkle with peanuts, and serve immediately so the contrast of hot beef, cold noodles, and crunchy vegetables stays at its best.

More tips:

If you slice the beef very thinly and fry it in smaller batches, it will stay tender and not turn tough.

If you want the flavor to be as close as possible to the Vietnamese original, do not skip the fresh mint or cilantro. they are what give the bowl its characteristic freshness.

Aromatic Recipes Colorful & Visual Recipes Fresh & Light Recipes Bowl Recipes