60% of the World’s population can eat this, so why don’t you? Day 8

Old Quarter

Welcome to Asia, a buzzing metropolis of flavour, pollution and 60% of the world’s population.

Today marks the start of week 2 of our “Eat around the World – at home” 30 day challenge. Our first port of call is the historically tumultuous and scooter loving country of Vietnam.

While we were in Vietnam, I was amazed at the freshness of the food. Fruit and Vegetables are the core ingredient of most dishes, with generous lashings of lemongrass and garlic which pack a punch.

I will be attempting to replicate a Vietnamese favourite – Bun Bao Nam Bo. This dish combines marinated beef with lemongrass, cold rice vermicelli and plenty of green leafy herbs and vegetables to add a punch of flavour. It was our favourite lunch time or dinner meal while we were travelling through Vietnam.

Bun Bao Nam Bo

Bun Bao Nam Bo

Serves 4 – 6 (depending on your appetite)


500 – 600g Rump Steak
2 tsp of oil
2 tsp of finely chopped lemon grass
2 cloves of garlic chopped finely
2 Tbsp of fish sauce
300g Rice Vermicelli Noodles
1 Onion – thinly sliced
3/4 of a cucumber thinly sliced
200g Mixed salad
20g Fresh Basil
20g Fresh Mint
20g Fresh Coriander


50g Mung Bean Sprouts
30 -50g of crushed peanuts


2 Tbsp Vinegar
2 Tbsp Fish Sauce
3 Tbsp of Sugar
10 Tbsp of Cold Water
1/2 chopped red chilli or dry red chilli
2 cloves of garlic finely chopped


Core ingredients


  1. Start by placing the rice vermicelli in a bowl, cover with boiling water and leave to sit for 5 minutes.
  2. While the vermicelli is resting, chop the first two cloves of garlic and the lemongrass finely. Add these to a bowl along with 2 teaspoons of oil.
  3. Chop the rump steak into bite size pieces and add to a bowl.
  4. Combine and leave the beef to marinade for 15 minutes.
  5. Drain the vermicelli, then cover with cold water and rest until draining it just before serving.
  6. Finely slice the onions and cucumber and place in a bowl with the mixed salad and herbs, mix gently to combine.
  7. Chop the chilies and garlic for the sauce.
  8. Then mix the fish sauce, vinegar, sugar and cold water in a bowl.
    Taste to check the acidity of the sauce, it should taste a little sweet and salty. If it is too sweet, add some more fish sauce or if too salty add some more sugar and a little vinegar.
  9. Add the garlic and chilies and leave to rest.
  10. Heat a pan with the other oil over a medium to high heat.
    (The pan is hot enough when the oil starts to smoke slightly)
  11. Then add the beef and stir-fry until the meat browns.
  12. Add the fish sauce, stir and cook for 1-2 minutes more.
  13. Remove from heat and leave to rest for 3 – 5 minutes.
  14. Drain the vermicelli and split it evenly among the serving bowls.
  15. Then add the beef and salad mix.
  16. Top with chopped peanuts, mung bean sprouts and a generous dose of the sauce.

Et VOILA – Bun Bao Nam Bo:

The finished product

Tomorrow I will be creating, sweet rice paper dessert rolls.

Thanks for reading,

Ginga Musings.

3 Comments Add yours

  1. Am heading to Vietnam in October and cannot wait to eat this! And pho! And pork rolls! And rice paper rolls! Am salivating just thinking about it.. thanks for the recipe!

    1. gingamusings says:

      Lucky you! Thanks for the comment 🙂

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