Bun bo nam bo
Bun Bo Nam Bo is a very mouth-watering vermicelli noodle dish served with stir-fried marinated beef, shortly known as stir-fried beef noodles. This popular food item has been introduced well from north to south Vietnam and is best well known in the capital Hanoi.
Why do people like Bun bo nam bo
Bun Bo Nam Bo is sometimes considered as a noodle salad because it is essentially a fascinating mix of healthy materials with very little fat or oil involved. All those ingredients together maintain the balance of the dish, green, fresh and sweet taste which is so perfect for hot summer days.
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Ingredients that go into Bun bo nam bo
- 1 pound Beef filet (skirt steak/sirloin)
- 2 tablespoon Oyster sauce ; Marinade for beef
- 1 - 1 1/2 teaspoon Salt ; Marinade for beef
- 1/4 teaspoon Sugar (Demerara/granulated light brown) ; Marinade for beef
- 2 cloves Garlic, chopped ; Marinade for beef
- 4 stalks Lemongrass (3 tablespoons, tender centers only) ; Marinade for beef
- 12 ounces Rice vermicelli noodles
- 1 Cucumber, thinly sliced
- 1 package Mint
- 1 package Fresh Coriander
- 1 package Cilantro
- 1 package Basil
- 1 package Perilla/shiso leaves
- 1 Butter lettuce
- 3 tablespoons Fish sauce (nuoc mam Phu Quoc/Nitrogen 30-50º) ; Nuoc cham sauce
- 1/2 - 1 Lime ; Nuoc cham sauce
- 6 tablespoons Water, warm ; Nuoc cham sauce
- 1 tablespoon Sugar (Demerara/granulated light brown) ; Nuoc cham sauce
- 1 clove Garlic, chopped ; Nuoc cham sauce
- 1-2 Thai chili, sliced ; Nuoc cham sauce
- 1 Carrot ; Do chua (pickled vegetables)
- 1 Papaya ; Do chua (pickled vegetables)
- 1 - 1 1/4 cups White vinegar ; Do chua (pickled vegetables)
- 1/2 cup Sugar ; Do chua (pickled vegetables)
- 1 cup Water, warm ; Do chua (pickled vegetables)
- Salt
- 4 tablespoons Peanuts
- Bean sprouts
- Fried shallots
How to cook Bun bo nam bo
1. Slice beef across the grain into thin pieces.
2. Marinate beef and let sit for 30 minutes.
3. Stir fry using sunflower or canola oil with stove on high heat until meat is no longer red. Once meat is no longer red, urn off stove
OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for 20 minutes. After 20 minutes, take them out and turn to another side, you can grill them for 10 minutes more.
NUOC CHAM SAUCE:
1. Dissolve sugar with warm water.
2. Add fish sauce and lime juice.
3. Add garlic and chili.
(OR:
4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced)
PICKLED VEGETABLES:
1. Sprinkle the julienned carrot and papaya with a few pinches of salt. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have to sprinkle them with salt. Just squeeze out the water).
2. Dissolve sugar with warm water. Then pour in white vinegar. Start with one cup. Fill gradually the rest in if necessary.
3. Use a glass jar to contain the pickle. The brine should cover all the carrot and papaya. Cover tightly.
ROASTED PEANUTS:
For the roasted peanut, I tend to roast them on a pan instead of putting in the oven to be quick. You can put the fire to medium or more. Finish when the skin turn brown and start to loosening from the peanut. Use a kitchen towel to remove the skin. Or just wait when the peanuts are cool down to remove the skin by your fingers. Then crush it a little in a blender. Or a simple way to do it is to put in a bag. Then you can use a wine bottle to roll over the peanuts for a few times. I use this method to work with hazelnut and almond as well. Using the oven takes a long time since you have to wait for it to warm up. Using a bottle to crush the nuts is good (unless you want it to be like powder) because a lot of nuts have oil, which then makes then blender sticky. Also, you have to clean the tool afterwards.
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What can Bun bo nam bo be served together with
Bun Bo Hue is served with a bunch of green leaves such as lettuce, bean sprouts, chopped-up banana flowers, Vietnamese basil, mint, and fish mint. These veggies and herbs are typical; however, depending on the region, you may find some other varieties, such as morning glory or chopped cabbage.
Other popular Vietnamese food
Besides Bun bo nam bo, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
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