Bo Bun from The Ethnic Paris Cookbook Recipe

Bo Bun from The Ethnic Paris Cookbook

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Ingredients

Beef and Noodles
1 pound boneless steak, sliced into 2-inch strips
2 cloves garlic, finely minced
1 scallion, sliced
1 teaspoon finely minced lemongrass
2 tablespoons nuoc mam
½ teaspoon sugar
8 ounces rice vermicelli
2 tablespoons vegetable oil
1 onion, sliced into thin rings

Salad and Garnishes
2 cups fresh mung bean sprouts
2 cups shredded red or green lettuce leaves
1 cucumber, peeled, seeded, and cut into julienne strips
1 carrot, peeled and shredded
handful each of fresh mint, coriander, and Asian basil
2 tablespoons roasted peanuts, crushed

Nuoc Cham
1 bird's eye chili
1 clove of garlic
2 tablespoons of sugar
¼ cup lime juice
¼ cup nuoc mam
¼ cup warm water
1 tablespoon thinly shredded carrot (optional)

How to make Bo Bun from The Ethnic Paris Cookbook


1. Combine the sliced beef, minced garlic, lemongrass, nuoc mam, and sugar in a bowl and marinate 30 minutes.

2. To cook the rice vermicelli, bring a large of water to a rolling boil. Add the noodles and cook 3 to 5 minutes, giving the pot a stire from time to time. The noodles are done when soft and white but still firm. Drain and rinse in cold water until cool. (The vermicelli can be cooked in advance and kept at room temperature for several hours.)

3. Right before serving, heat the vegetable oil in a large skillet or a wok and saute the sliced onion until translucent. Add the marinated beef and quickly stir-fry to brown, about 1 minute. Remove from heat.

4. To serve, the different elements of the dish can be arranged on a platter and guests can create their individual portions: To assemble, first place some of the bean sprouts, lettuce, cucumber, and carrots in the bottom of each bowl, then add a handful of herbs and cool vermicelli noodles. Top the whole thing off with slices of the caramelized beef and garnish with a sprinkle of crushed peanuts before drizzling over the Nuoc Cham sauce.
  • telliecoin
    telliecoin says

    this sounds very interesting.. but this dish.. seems so asian? pardon me for sounding like a total idiot..

  • Tia
    Tia says

    telliecoin--this is a vietnamese dish called "bun thit nuong," which is usually done with with pork and sometimes with beef. it is called the ethnic paris cookbook because vietnam was a former colony of france, which resulted in a substantial ethnic vietnamese population living in paris. so this is an "ethnic" dish in paris. you can see a sample of how it is done in vietnam here: http://static.flickr.com/64/202454686_af7099ead8.jpg

  • thedelicious
    thedelicious says

    yeap - totally a vietnamese (maybe all southeast asian?) dish. i've only recently learned to appreciate it...

  • telliecoin
    telliecoin says

    tia - ah thanx for the explanation! it's always good to learn new things!

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