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