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
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
- Start by placing the rice vermicelli in a bowl, cover with boiling water and leave to sit for 5 minutes.
- 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.
- Chop the rump steak into bite size pieces and add to a bowl.
- Combine and leave the beef to marinade for 15 minutes.
- Drain the vermicelli, then cover with cold water and rest until draining it just before serving.
- Finely slice the onions and cucumber and place in a bowl with the mixed salad and herbs, mix gently to combine.
- Chop the chilies and garlic for the sauce.
- 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.
- Add the garlic and chilies and leave to rest.
- 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)
- Then add the beef and stir-fry until the meat browns.
- Add the fish sauce, stir and cook for 1-2 minutes more.
- Remove from heat and leave to rest for 3 – 5 minutes.
- Drain the vermicelli and split it evenly among the serving bowls.
- Then add the beef and salad mix.
- Top with chopped peanuts, mung bean sprouts and a generous dose of the sauce.
Et VOILA – Bun Bao Nam Bo:
Tomorrow I will be creating, sweet rice paper dessert rolls.
Thanks for reading,