Bún bò Nam Bộ (beef rice noodle salad with fried shallots)

A southern Vietnamese "dry" noodle bowl: lukewarm rice noodles, lemongrass-fried beef, crisp vegetables, plenty of peanuts and fried shallots, with a sweet-sour fish sauce dressing.

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Method

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1. Toss the beef with the fish sauce, sugar, lemongrass and half the garlic, and marinate for 20 minutes. ⏱ Timer: 20 min
2. For the sauce, mix the fish sauce, lime juice, sugar and water, and stir in the finely chopped garlic and chilli.
3. Boil the rice noodles, rinse with cold water, and drain.
4. Line the bottom of bowls with lettuce, cucumber, bean sprouts and herbs, top with the noodles.
5. Heat the oil in a wok over high heat, sauté the remaining garlic, then quickly fry the beef for 2-3 minutes. ⏱ Timer: 2 min
6. Place the hot beef with its juices on top of the noodles, sprinkle with peanuts and fried shallots.
7. Drizzle generously with the sauce, and mix together before eating.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The meat is much easier to slice thin when half-frozen.
• The sauce keeps for a week in the fridge; worth making a double batch.

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