Скачать или смотреть Bún Bò Xào • Vietnamese Sautéed Beef Noodle Bowl

📖 RECIPE: https://mmbonappetit.com/bun-bo-xao/

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CHAPTERS
0:00 - Introduction
2:09 - Prep beef marinate
7:29 - Cook bún noodles
7:38 - Prep the rest of the ingredients
10:24 - Make fried shallot
11:14 - Prep peanuts, lettuce, and herbs
13:58 - Make the sauce
16:35 - Sautée beef
17:14 - Assemble and taste
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When you want a quick and healthy Vietnamese meal without compromising flavor, this sautéed beef dry noodle bowl is the solution.

It is known as Bún bò xào, which translates to Bún noodles with sautéed beef, or Bún bò Nam bộ- Southern beef bún noodles to differentiate it from Bún bò Huế- the noodle soup dish from the central region.

Fun fact, a version of this dish is incredibly well-known in Paris by the name “Bò bún” and is found in virtually every Vietnamese restaurant. I don’t know the reason why the word order is switched in the name here, but that was a funny cultural surprise moment when I first came to France.

All you need to do is let the sliced beef marinate while you cook the bún noodles and prep the toppings & herbs. When everything is ready, the beef sautés in under 5 minutes and you are ready to dig in!

Although it is simple, this dish has an amazing mix of different textures and flavors, a hallmark of Vietnamese cuisine. The tender ‘lemongrassy’ beef and noodles are complemented by the crunch from roasted peanuts, fried shallots, and fresh veggies. A sweet/savory/acidic Vietnamese fish sauce-based sauce is poured over the top and ties everything together perfectly.

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🍚 🧈 INGREDIENTS

• 250 g beef (tenderloin is best)
• 180 g dry bún (rice vermicelli) noodles

• 2 stalks lemongrass (or 5g/2.5 tbsp minced)
• 10 g garlic
• 20 g shallot
• 1 tbsp fish sauce
• 1 tsp bouillon
• 1 tsp granulated white sugar
• 1⁄2 tsp ground black pepper

• 50 g carrot
• 65 g cucumber
• 45 g roasted unsalted peanuts
• 1 shallot (or pre-made fried shallot)
• 1⁄2 head lettuce
• Herbs (cilantro, Vietnamese/Thai basil, mint)

• 2 tbsp fish sauce
• 1 tbsp granulated white sugar
• 1⁄2 tbsp rice/white vinegar or lime juice
• 175 ml water
• 5 g garlic
• 1 bird’s eye chili (adjust to taste)

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👩‍🍳 👨‍🍳 DIRECTIONS

Marinate beef

1. Peel off 1 or 2 tough outer layers of lemongrass stalks and trim off root end. Chop into small pieces, then mince or add to a food processor/blender until you get a fine texture.

2. Mince the garlic and shallot from the Beef marinade section.

3. Thinly slice beef and add to a bowl with all the ingredients in the Beef marinade section. Mix well, then let sit while you prepare the rest.

Prep noodles & toppings

1. Bring a large pot of water to boil, add in dry bún noodles, and reduce heat to medium high. Cook according to package instructions, stirring occasionally, until tender.
Strain and run cold water over noodles to stop the cooking and prevent sticking.

2. Peel and julienne carrots.

3. Cut cucumbers into thin 5 cm long match sticks.

4. Thinly slice shallot.
Add shallot and oil to a cold sauce pan.
Turn heat to medium (5/10).
Fry the shallot, stirring continuously for about 4 minutes, until you start seeing the first bits turn golden.
Reduce heat to low (2/10) and continue frying until most of the shallot has turned lightly golden. NOTE: pull the shallot earlier than you think you should, it can burn quickly.
Pour over a strainer placed over a bowl.
Pour shallot on a paper towel-lined plate. Set aside for assembly.

5. Roughly crush peanuts in a mortar and pestle, or chop with a knife.

6. Slice/shred lettuce into small strips. Optional: save a few whole leaves for garnish.

7. Chop herbs.

Make sauce

1. Mince garlic and bird’s eye chili.

2. In a bowl, combine the sugar, fish sauce, vinegar/lime juice, and water. Stir/whisk until the sugar fully dissolves.

3. Add the minced garlic and chili.

Cook beef and assemble

1. Heat a tablespoon of vegetable oil in a pan on medium high. When oil is warm, pour in the beef & marinade. Sauté, stirring quickly, until beef is no longer pink. This should only take about 3 minutes.

2. Add noodles, cucumber, carrots, lettuce, and herbs to bowls.

3. Add beef on top of the bowls, sprinkle peanuts and crispy fried shallots on top, pour in the sauce, and enjoy!