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Le Chaudron recipe
Bo bun vietnamien
Vietnamese beef noodle salad (bún bò)
⏱ 50 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)rice vermicelli
600 g (21 oz)thinly sliced beef
200 g (7 oz)carrots, julienned
1large cucumber, julienned
200 g (7 oz)bean sprouts
200 g (7 oz)lettucelettuce
1large bunch of fresh mint
1large bunch of fresh cilantro
1large bunch of Thai basil
150 g (5 oz)roasted peanuts, chopped
8Vietnamese spring rollscooked
5 clovesgarlic
3cm (1½ in) fresh ginger
5 tbspfish saucenước mắm
4 tbspsoy sauce
3 tbspsugar
3 tbsplime juice
4 tbsppeanut oil
1 tbsptoasted sesame oil
2red Thai chilies
1 tspfreshly ground pepper
- 400 g (14 oz) rice vermicelli
- 600 g (21 oz) thinly sliced beef
- 200 g (7 oz) carrots, julienned
- 1 large cucumber, julienned
- 200 g (7 oz) bean sprouts
- 200 g (7 oz) lettuce lettuce
- 1 large bunch of fresh mint
- 1 large bunch of fresh cilantro
- 1 large bunch of Thai basil
- 150 g (5 oz) roasted peanuts, chopped
- 8 Vietnamese spring rolls cooked
- 5 cloves garlic
- 3 cm (1½ in) fresh ginger
- 5 tbsp fish sauce nước mắm
- 4 tbsp soy sauce
- 3 tbsp sugar
- 3 tbsp lime juice
- 4 tbsp peanut oil
- 1 tbsp toasted sesame oil
- 2 red Thai chilies
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In the large bowl, mix 3 chopped garlic cloves, 1 tbsp of grated ginger, 2 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tbsp of sugar and pepper.
- Toss the beef in the marinade and refrigerate for 30 minutes.
- For the nước chấm dressing, mix 5 tbsp of fish sauce, 3 tbsp of lime juice, 2 tbsp of sugar, the 2 remaining garlic cloves (chopped), the sliced chilies and 100 ml (½ cup) of water until dissolved.
- Prep the vegetables: julienne the 200 g (7 oz) of carrots on a mandoline, julienne the cucumber (seeds removed), shred the lettuce and pick the herbs.
- Cook the 400 g (14 oz) of vermicelli according to the package (usually 3 minutes in boiling salted water). Rinse under cold water and drain well.
- Heat 3 tbsp of peanut oil in the large wok over VERY high heat until just smoking and stir-fry the beef for 3 minutes until browned.
- Fry the 8 spring rolls in an oiled skillet for 5 minutes per side until crisp. Drain and halve.
- Build 4 large bowls: lettuce, noodles, carrot and cucumber, bean sprouts, herbs, hot beef and 2 spring-roll halves each. Sprinkle with peanuts and serve the dressing on the side.
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