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Le Chaudron recipe
Bo bun vermicelles sautés
Bo bun (beef and rice noodle bowl)
⏱ 35 minServes 2Easy540 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)thinly sliced beef
200 g (7 oz)rice vermicelli
3 tbspfish sauce (nuoc mam)
2 clovesgarlic, chopped
1lime, juiced
6egg rolls (nem), cut into pieces
1bunch of fresh mint
- 300 g (11 oz) thinly sliced beef
- 200 g (7 oz) rice vermicelli
- 3 tbsp fish sauce (nuoc mam)
- 2 cloves garlic, chopped
- 1 lime, juiced
- 6 egg rolls (nem), cut into pieces
- 1 bunch of fresh mint
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the vermicelli in boiling water for 4 minutes and rinse under cold water.
- Mix the beef with the garlic and a little fish sauce and marinate for 10 minutes.
- Stir-fry in a very hot wok for 3 minutes.
- Make the sauce: mix the remaining fish sauce, lime juice, a little sugar and water.
- Divide the noodles among bowls and top with the beef, egg rolls and fresh herbs.
- Pour over the sauce just before serving and toss at the table.
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