The Southern Vietnam beef noodle soup Bun Bo Nam Bo is also known as stirred beef vermicelli. The simplicity and elegance is what people describe about this dish. Instead of using sophisticated broth as Pho, sauce is used for Bun bo Nam Bo.
Besides, fresh raw accompanying vegetables, fried onion, roasted peanuts and bean sprouts are indispensable elements.
Beef used for the dish is well soaked in sugar, fish sauce and pepper and other seasonings. Only when customers order, beef will be stirred to keep its heat, tenderness and richness. The sauce simply consists of fish sauce, sugar, lemon, chili but how to combine these elements properly is the secret recipe of each restaurant, which makes the distinction of each Bun bo Nam Bo restaurant.
The freshness of vermicelli and vegetables, the richness of beef, the slight sourness and sweetness of the sauce and pea-nutty taste are an absolutely suitable choice of breakfast, especially in summer.
- In a mixing bowl, combine the beef, oyster sauce, half the minced garlic, minced lemongrass, salt, pepper, chicken stock and 1 tbsp vegetable oil. Mix well and let marinate for at least 15 minutes.
- In a heated wok, add 2 tbsp vegetable oil and the rest of the minced garlic and sauté till fragrant. Then add the marinated beef and stir-fry on high heat until the beef is no longer pink.
- Cook the rice vermicelli following the package instructions.
- To assemble the fish, place some fresh greens in the bowl, then a handful of rice vermicelli. Top with the stir-fried beef, pickled daikon and carrots (do chua), fried shallot and crushed peanuts. Pour some light dipping fish sauce over the noodle (like salad dressings). Stir well and serve.