How to make Bo Bun: Vietnamese Beef Noodles Salade - Morgane Recipes

grilled beef

🥗Healthier: grilled chicken

💰Cheaper: tofu

Tofu provides a plant-based option that is budget-friendly.

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in calories and carbs.

nuoc cham sauce

🥗Healthier: soy sauce

💰Cheaper: homemade vinegar dressing

Soy sauce is a gluten-free alternative, while homemade dressing is cost-effective.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and provide a similar crunch.

Cook rice vermicelli noodles in boiling water for 5 minutes, then drain and rinse under cold water. Let them drain for at least 1 hour.

Prepare the beef marinade by mincing beef into thin slices and using only the white part of the lemongrass, finely chopped.

Peel and quarter the onion, crush the garlic cloves, and cut them into large pieces.

Add ¼ tsp salt, 2 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp oil, and 2 tsp turmeric to the beef and mix well. Refrigerate the marinade.

Prepare the vegetables by peeling the carrot, grating it, and cutting the herbs (coriander, chives, mint) into large pieces.

Add bean sprouts and cut ¼ of the cucumber into small sticks, mixing all the vegetables together.

Coarsely crush the peanuts and finely mince the shallots.

Fry the crispy spring rolls in 50ml of oil in a wok over medium heat until golden, then remove them.

Fry the shallots in the same oil until golden, then remove them.

Stir-fry the marinated beef over high heat for 1 minute, stirring regularly.

Assemble the bowls by adding some vegetables, rice vermicelli, beef, 2 spring rolls cut into 3, 1 tablespoon of crushed peanuts, 2 tbsp of fried shallots, and 3 tbsp of dipping sauce. Mix together before eating.

Cooking Techniques

Equipment Needed

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Dietary

Allergens