"Simplicity is the ultimate sophistication" LdV

Sunday, 27 September 2015

BÚN BÒ NAM BÔ or BO BUN

BÚN BÒ NAM BÔ or BO BUN

My first attempt to eat with chopsticks was in front of a yummy Bo bun at a Vietnamese restaurant. I was a little girl and it had been very easy during the first mouthful : the salad and meat, fingers in the nose! But  things became difficult for the rice vermicelli.... I gave up rapidly to dig-in my dish with a fork, hummmm, bless. I nearly recreate the Bo Bun I ate at the lovely Kitchenette restaurant in the South of France (which does not exist anymore, what a shame...). I am certain you will adore it!!!

Wine pairing : Muscadet de Sèvre-et-Maine (White) from the Loire Valley.




BÚN BÒ NAM BÔ or BO BUN
A quick glance in your kitchen...

In your fridge
Rump steak (mature Aberdeen for me)
Cucumber
Carrots
Lemongrass
Lettuce
Mint
Coriander
Lemon

In your cupboard
Rice vermicelli
Garlic
Peanuts
Shallots
Soya sauce
Brown sugar
Nam pla
Chili

BÚN BÒ NAM BÔ or BO BUN
Serves 3-4

350g 11 oz of rump steak (diced) 
200g 7,0 oz of rice vermicelli 
2 garlic cloves (crushed) 
1 little cucumber (diced) 
5 carrots (grated or in batons) 
50g 1,7 oz of crushed peanuts 
2 shallots (diced) 
2 stalks of finely minced lemongrass 
80g 3 oz of lettuce (shredded) 
50g 1,7 oz of fresh mint 
50g 1,7 oz of fresh coriander
Sauce
4 tbsp. of soya sauce 
2 tbsp. of brown sugar 
2 tbsp. of nuoc nam (or nam pla) 
The juice of 1 lemon
1 chili (crushed)

Bring water to the boil. Add the vermicelli and cook them for 3 minutes ONLY. 
Drain and set them aside to cool down.
Meanwhile, toss all the vegetables together (cucumber, carrots, lettuce, mint, coriander, garlic, lemongrass, shallots) in a big bowl.
In a grill pan, cook the meat for a few minutes.
Prepare the sauce, combining the soya, sugar, nam pla, lemon and chili.
Add the vermicelli, the meat and the sauce to the big bowl. Combine well.
Drizzle with peanuts.
Enjoy!


BO BUN

Pour 3-4 personnes  
350g de rump steak en lanières 
200g de vermicelles de riz 
2 gousses d’ail hachées 
1 concombre en dés 
5 carottes râpées 
50g de cacahuètes hachées 
2 échalotes émincées 
80g de laitue 
50g de menthe 
50g de coriandre hachées 
2 cas de gingembre frais râpé
Sauce 
4 cas de soja 
2 cas de sucre roux 
2 cas de nuoc nam 
Le jus d’1 citron 
1 piment haché

Cuire les vermicelles de riz pendant 3 minutes SEULEMENT. Réservez.
Pendant ce temps, disposez dans un saladier les carottes, concombre, laitue, menthe, coriandre, ail, échalotes et gingembre.
Dans un wok, faire revenir la viande quelques minutes.
Préparez la sauce avec le soja, sucre, nuoc nam, piment et citron.
Ajoutez les vermicelles, la viande ainsi que la sauce dans le saladier.
Mélangez bien le tout. 
Saupoudrez de cacahuètes. 
Enjoy !

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