Vietnamese Beef Soup Bún bò Nam Bộ

Preparation time
45 mins
Cooking time
120 mins
2 people
Meal course
Posted by
Posted on
1/4 tsp
Chili Pepper
Star Anise
1 Tbs
Miso Paste or Shrimp Paste
250 g
Beef Bone
2 Liter
3 Tbs
2 Tbs
Pickled Asian Veggies (carrots, bean sprouts, red pepper etc)
1/4 tsp
Black Pepper
1/4 tsp
1 Tbs
Lemon Grass
3 Cloves
3 Tbs
Peanut Olive Oil
2 Tbs
Oyster Sauce
250 g
2 Tbs
Fish Sauce
100 g
Rice Vermicelli
1/4 tsp Chili Pepper2 Star Anise1 Tbs Miso Paste or Shrimp Paste250 g Beef Bone2 Liter Water3 Tbs Peanuts2 Tbs Pickled Asian Veggies (carrots, bean sprouts, red pepper etc)1 Shallot1/4 tsp Black Pepper1/4 tsp Salt1 Tbs Lemon Grass3 Cloves Garlic3 Tbs Peanut Olive Oil2 Tbs Oyster Sauce250 g Beef2 Tbs Fish Sauce100 g Rice Vermicelli
Vietnamese Beef Soup Bún bò Nam Bộ

Bún bò Nam Bộ is a traditional Vietnamese rice noodle dish with beef. In Asia it is served as a salad, but the recipe below is an adaptation of this beef and noodle dish to a soup. Bún bò Nam Bộ is spicy, salty, sour and sweet, all at the same time. The beef’s main flavour is lemongrass and garlic. Vermicelli noodles are firm, slippery and mild.

A variety of fresh greens, including mint, bring out the typical in Vietnamese soups: freshness. Pickled veggies and peanuts complement the flavour and texture of the soup- they are sweet, salty and crunchy.


But enough talk. Let’s just cook it 🙂

If you like this recipe be sure to Yum It.Yum

  1. Wash the beef bone and place it in a large pot. Cover with water and bring to a boil.
  2. Remove the bone and pour the water out. Clean the pot well and rinse the bone under running water. Pour 2l of water into the cleaned pot and add back the bone together with all the soup ingredients: a miso or a shrimp paste, fish sauce, star anise and chili pepper. Simmer the soup on a low heat for at least an hour.
  3. Chop the shallot. Heat 1 Tbsp of peanut olive oil in a saucepan and add the shallot. Fry it for 2min. Set aside.
  4. Wash all the fresh green you are using (minimum 2 different ones), pickled veggies and the shallot. Tear off any leaves from a stack you are using (eg. from the mint).
  5. Prepare the rice vermicelli according to a description on the package. Usually, you bring the water to boil, add the rice vermicelli and keep cooking for 3 minutes. When the vermicelli is cooked, rinse it under cold water.
  6. Crush the peanuts in a pestle and mortar. Set aside.
  7. Prepare large bowls for the soup. Put the rice vermicelli first. Then add all the fresh green, beef, pickled veggies, shallot and peanuts. Fill the bowls with the soup.

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