Vietnamese Bun Bo with Grilled Beef



This recipe is modified from Dish ‘n’ the Kitchen.
I’ve always liked a good Bun Bo, grilled meat goes so well with the fresh vegetables and the Nuoc Cham. Perfect meal for a warm day.


Ingredients (makes 4)

Meat: (Marinade for about 1 hour)
Shabu Shabu/ Sukiyaki Beef Slices (1 pack, 400g)
3 garlic cloves, minced
3 tbsp fish sauce
2 tbsp sugar
1 tbsp fresh lime juice
1 red chili, minced (optional)

Salad:
1 large carrot, cut into matchsticks
1 Japanese cucumber, cut into matchsticks
4 cups bean sprouts
4 cups lettuce, cut into strips
Handful of fresh cilantro
4 big spoons of crushed roasted peanuts
Handful of fresh mint, cut into small strips
Hoisin sauce/ Hot sauce, to taste
600g fresh thick laksa bee hoon, boiled and drained

Nuoc Cham:
3 cloves of garlic, minced
1/3 cup brown sugar
1 cup boiling water
1/2 cup fish sauce
1/4 cup lime juice
2 tbsp rice vinegar
Handful of carrot matchsticks

Method:
Grill meat over a grill pan - get char marks
Keep the juices that flow to the bottom of pan

Assemble:
Place thick beehoon as base in a large bowl
Place vegetables over noodles and then the meat
Top with mint leaves, cilantro and crushed peanuts
Pour as much Nuoc Cham over
Add hoisin sauce/ hot sauce to taste



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