Bún bò Nam Bô

Last Updated on August 16, 2024

Bún bò Nam Bô is a salad served as a main course in Vietnam. Thanks to various gastronomic shows and Czech bloggers, it has become very popular among Czechs who like to try something new and exotic. We also tried it and we loved it!

Ingredients:

Range for 4-5 servings: For noodles: 300 g of rice noodles 1 tbsp vinegar 1.2-2 l water Vegetable Recipes: 1 piece of iceberg lettuce 2 pieces thinly sliced carrots 2 handfuls of mung sprouts 2 handfuls of unroasted crushed shelled peanuts 2 handfuls of pre-fried onions 1-2 handfuls of cilantro and mint Butter: 400-500 g fake sirloin (beef roll) 2 tbsp fish sauce 1 tbsp sunflower oil 2-3 pcs garlic cloves 2 pcs lemongrass stems (can be omitted)

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preferably freshly ground pepper For the sauce: 350 ml water 2.5 tbsp cane sugar 2.5 tbsp fish sauce 2 tbsp vinegar 1 tbsp rice vinegar 2 pcs garlic cloves chilli peppers

Procedure:

Slice the meat into thin strips, finely chop the white lemongrass centres, thinly slice the peeled garlic cloves, mix the meat with the lemongrass and garlic, drizzle with fish sauce, oil, season with pepper, mix, cover with cling film and put in the fridge to rest

.Roast the peanuts in a dry pan, then let them cool slightly, using a bag and a pestle crush them, likewise, in a dry pan, roast the pre-fried onions, just for a moment, just enough to make them flourish

Place the noodles in lightly salted boiling water, drizzle in a few drops of vinegar and cook for 5 minutes, or according to the instructions on the packet, then rinse under cold running water and put them, thoroughly drained, into a pot and cover

Tear or finely chop the washed iceberg lettuce, add the mung bean sprouts, rinsed and chopped herbs and thinly sliced cleaned carrots to the salad bowl, mix everything together

Prepare the sauce; put the peeled, chopped garlic, de-seeded, finely chopped chillies in a bowl, add the fish sauce, sugar and both vinegars, pour hot water over everything, stir until the sugar dissolves

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Just before serving, fry the marinated meat in a dry frying pan on all sides, taste, add salt if necessary, but usually it is not necessary due to the marinating

Divide the prepared salad, noodles, peanuts, onions and pieces of meat into bowls, slightly pour the sauce over the dish and serve, put the ingredients we have left in bowls and serve separately, who likes what they can add.

Recommendation:

Most of the ingredients can be bought in large supermarkets or in Sapa.