Try this Bun Bo Nam Bo recipe, or contribute your own.

Still searching for what to cook ?

Name: Bun Bo Nam Bo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Vietnamese
Ingredients: 1 pound Beef filet (skirt steak/sirloin); 2 tablespoon Oyster sauce Marinade for beef; 1 - 1 1/2 teaspoon Salt Marinade for beef; 1/4 teaspoon Sugar (Demerara/granulated light brown) Marinade for beef; 2 cloves Garlic, chopped Marinade for beef; 4 stalks Lemongrass (3 tablespoons, tender centers only) Marinade for beef; 12 ounces Rice vermicelli noodles; 1 Cucumber, thinly sliced; 1 package Mint; 1 package Fresh Coriander; 1 package Cilantro; 1 package Basil; 1 package Perilla/shiso leaves; 1 Butter lettuce; 3 tablespoons Fish sauce (nuoc mam Phu Quoc/Nitrogen 30-50º) Nuoc cham sauce; 1/2 - 1 Lime Nuoc cham sauce; 6 tablespoons Water, warm Nuoc cham sauce; 1 tablespoon Sugar (Demerara/granulated light brown) Nuoc cham sauce; 1 clove Garlic, chopped Nuoc cham sauce; 1-2 Thai chili, sliced Nuoc cham sauce; 1 Carrot Do chua (pickled vegetables); 1 Papaya Do chua (pickled vegetables); 1 - 1 1/4 cups White vinegar Do chua (pickled vegetables); 1/2 cup Sugar Do chua (pickled vegetables); 1 cup Water, warm Do chua (pickled vegetables); Salt; 4 tablespoons Peanuts; Beansprouts; Fried shallots

Find the most delicious recipes here

INGREDIENTS

1 pound Beef filet (skirt steak/sirloin)
2 tablespoon Oyster sauce ; Marinade for beef
1 - 1 1/2 teaspoon Salt ; Marinade for beef
1/4 teaspoon Sugar (Demerara/granulated light brown) ; Marinade for beef
2 cloves Garlic, chopped ; Marinade for beef
4 stalks Lemongrass (3 tablespoons, tender centers only) ; Marinade for beef
12 ounces Rice vermicelli noodles
1 Cucumber, thinly sliced
1 package Mint
1 package Fresh Coriander
1 package Cilantro
1 package Basil
1 package Perilla/shiso leaves
1 Butter lettuce
3 tablespoons Fish sauce (nuoc mam Phu Quoc/Nitrogen 30-50º) ; Nuoc cham sauce
1/2 - 1 Lime ; Nuoc cham sauce
6 tablespoons Water, warm ; Nuoc cham sauce
1 tablespoon Sugar (Demerara/granulated light brown) ; Nuoc cham sauce
1 clove Garlic, chopped ; Nuoc cham sauce
1-2 Thai chili, sliced ; Nuoc cham sauce
1 Carrot ; Do chua (pickled vegetables)
1 Papaya ; Do chua (pickled vegetables)
1 - 1 1/4 cups White vinegar ; Do chua (pickled vegetables)
1/2 cup Sugar ; Do chua (pickled vegetables)
1 cup Water, warm ; Do chua (pickled vegetables)
Salt
4 tablespoons Peanuts
Beansprouts
Fried shallots

Servings

INSTRUCTIONS

BEEF:

1. Slice beef across the grain into thin pieces.

2. Marinate beef and let sit for 30 minutes.

3. Stir fry using sunflower or canola oil with stove on high heat until meat is no longer red. Once meat is no longer red, urn off stove

OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.

NUOC CHAM SAUCE:

1. Dissolve sugar with warm water.

2. Add fish sauce and lime juice.

3. Add garlic and chili.

(OR:

4 tablespoons Demerara or granulated light brown sugar

3 tablespoons rice vinegar

4 tablespoons lime juice, from 2 large limes

4 tablespoons best quality fish sauce, such as Red Boat

2 garlic cloves, minced

1 1-inch length ginger, peeled and minced)

PICKLED VEGETABLES:

1. Sprinkle the julienned carrot and papaya with a few pinches of salt. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have to sprinkle them with salt. Just squeeze out the water).

2. Dissolve sugar with warm water. Then pour in white vinegar. Start with one cup. Fill gradually the rest in if necessary.

3. Use a glass jar to contain the pickle. The brine should cover all the carrot and papaya. Cover tightly.

ROASTED PEANUTS:

For the roasted peanut, I tend to roast them on a pan instead of putting in the oven to be quick. You can put the fire to medium or more. Finish when the skin turn brown and start to loosening from the peanut. Use a kitchen towel to remove the skin. Or just wait when the peanuts are cool down to remove the skin by your fingers. Then crush it a little in a blender. Or a simple way to do it is to put in a bag. Then you can use a wine bottle to roll over the peanuts for a few times. I use this method to work with hazelnut and almond as well. Using the oven takes a long time since you have to wait for it to warm up. Using a bottle to crush the nuts is good (unless you want it to be like powder) because a lot of nuts have oil, which then makes then blender sticky. Also, you have to clean the tool afterwards.

OVERALL DISH:

Lay out the butter lettuce on a big bowl. Then the rice vermicelli. Throw in sliced cucumber and mints. Then add the beef, the pickled carrot and papaya. Use 2-4 tbsp of the dipping sauce (depends on how much you put in the bowl). Top with crushed peanuts. Mix them all together and enjoy it!

NOTES

Alert editor

Bun Bo Nam Bo

1 pound Beef filet (skirt steak/sirloin)
2 tablespoon Oyster sauce Marinade for beef
1 - 1 1/2 teaspoon Salt Marinade for beef
1/4 teaspoon Sugar (Demerara/granulated light brown) Marinade for beef
2 cloves Garlic, chopped Marinade for beef
4 stalks Lemongrass (3 tablespoons, tender centers only) Marinade for beef
12 ounces Rice vermicelli noodles
1 Cucumber, thinly sliced
1 package Mint
1 package Fresh Coriander
1 package Cilantro
1 package Basil
1 package Perilla/shiso leaves
1 Butter lettuce
3 tablespoons Fish sauce (nuoc mam Phu Quoc/Nitrogen 30-50º) Nuoc cham sauce
1/2 - 1 Lime Nuoc cham sauce
6 tablespoons Water, warm Nuoc cham sauce
1 tablespoon Sugar (Demerara/granulated light brown) Nuoc cham sauce
1 clove Garlic, chopped Nuoc cham sauce
1-2 Thai chili, sliced Nuoc cham sauce
1 Carrot Do chua (pickled vegetables)
1 Papaya Do chua (pickled vegetables)
1 - 1 1/4 cups White vinegar Do chua (pickled vegetables)
1/2 cup Sugar Do chua (pickled vegetables)
1 cup Water, warm Do chua (pickled vegetables)
 Salt
4 tablespoons Peanuts
 Beansprouts
 Fried shallots

BEEF:
1. Slice beef across the grain into thin pieces.
2. Marinate beef and let sit for 30 minutes.
3. Stir fry using sunflower or canola oil with stove on high heat until meat is no longer red. Once meat is no longer red, urn off stove 
OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.

NUOC CHAM SAUCE:
1. Dissolve sugar with warm water. 
2. Add fish sauce and lime juice. 
3. Add garlic and chili.
(OR: 
4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced)

PICKLED VEGETABLES:
1. Sprinkle the julienned carrot and papaya with a few pinches of salt. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have to sprinkle them with salt. Just squeeze out the water). 
2. Dissolve sugar with warm water. Then pour in white vinegar. Start with one cup. Fill gradually the rest in if necessary. 
3. Use a glass jar to contain the pickle. The brine should cover all the carrot and papaya. Cover tightly.

ROASTED PEANUTS:
For the roasted peanut, I tend to roast them on a pan instead of putting in the oven to be quick. You can put the fire to medium or more. Finish when the skin turn brown and start to loosening from the peanut. Use a kitchen towel to remove the skin. Or just wait when the peanuts are cool down to remove the skin by your fingers. Then crush it a little in a blender. Or a simple way to do it is to put in a bag. Then you can use a wine bottle to roll over the peanuts for a few times. I use this method to work with hazelnut and almond as well. Using the oven takes a long time since you have to wait for it to warm up. Using a bottle to crush the nuts is good (unless you want it to be like powder) because a lot of nuts have oil, which then makes then blender sticky. Also, you have to clean the tool afterwards.

OVERALL DISH:
Lay out the butter lettuce on a big bowl. Then the rice vermicelli. Throw in sliced cucumber and mints. Then add the beef, the pickled carrot and papaya. Use 2-4 tbsp of the dipping sauce (depends on how much you put in the bowl). Top with crushed peanuts. Mix them all together and enjoy it!

Add Photo

laddr

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2582g)
Recipe Makes: Servings

Calories: 1831
Calories from Fat: 277 (15%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 10.2g
Cholesterol 0mg		0 %
Sodium 29058.8mg		1002 %
Potassium 3520.6mg		93 %
Total Carbohydrate 375.6g		110 %
	Dietary Fiber 40g	160 %
	Sugars, other 335.7g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1831

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe