Garlic: 3 cloves, finely chopped
Ginger: 1 1/2 cm, fresh, finely chopped
Lemongrass: 1 spring, finely chopped
Fish sauce: 2 tbsp
Palm sugar: 1 tsp
Beef: 600 g, fillet,ready-to-cook, cut into thin strips
Lettuce: 12 leaves, e. g. cos lettuce
Bean sprouts: 150 g
Carrots: 2, finely sliced or grated
Cucumber: 1/2, finely sliced or grated
Rice noodles: 300 g
Wheat germ oil: 2 tbsp
Onion: 1 large, sliced
Thai Basil: 2 tbsp, roughly chopped
Mint: 2 tbsp leaves, roughly chopped
Peanuts: 2 tbsp, roughly chopped
How to make Vietnamese bò bún recipe, a traditional soup prepared with rice noodles (bún) and beef (bò). Check out the ingredients and the step-by-step recipe.
To prepare the Vietnamese bò bún recipe first mix together the garlic, ginger, lemongrass, fish sauce, sugar and ground black pepper an marinate the meat in it for around 25 min.
Place the lettuce leaves in bowls and blanche the bean sprouts in boiling salt water for 1 min.
Drain well.
Mix together the bean sprouts, carrots and cucumber and arrange them on the lettuce leaves.
Cook the noodles in boiling salt water for two minutes, quench and drain well.
Heat the oil in a wok and fry the onion. Push the onion to the side of the wok, add some more oil if necessary and fry the meat on all sides on a high heat.
Mix together the meat and the onions with the herbs then take some of the onion-meat mixture and some of the noodles and arrange on top of the salad.
Serve the Vietnamese bò bún recipe sprinkled with the peanuts.
The bò bún originates in Huế in central Vietnam, a city that became the country’s capital in 1802. Associated with the cooking style of the royal court, the cuisine of Huế has a reputation for being spicy.
