- Preparation time
- 45 mins
- Cooking time
- 120 mins
- Difficulty
- Moderate
- Serves
- 2 people
- Meal course
- Soups
- Posted by
- Posted on
- June 17, 2016
- 1/4 tsp
- Chili Pepper
- 2
- Star Anise
- 1 Tbs
- Miso Paste or Shrimp Paste
- 250 g
- Beef Bone
- 2 Liter
- Water
- 3 Tbs
- Peanuts
- 2 Tbs
- Pickled Asian Veggies (carrots, bean sprouts, red pepper etc)
- 1
- Shallot
- 1/4 tsp
- Black Pepper
- 1/4 tsp
- Salt
- 1 Tbs
- Lemon Grass
- 3 Cloves
- Garlic
- 3 Tbs
- Peanut Olive Oil
- 2 Tbs
- Oyster Sauce
- 250 g
- Beef
- 2 Tbs
- Fish Sauce
- 100 g
- Rice Vermicelli
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
- Wash the beef bone and place it in a large pot. Cover with water and bring to a boil.
- 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.
- Chop the shallot. Heat 1 Tbsp of peanut olive oil in a saucepan and add the shallot. Fry it for 2min. Set aside.
- 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).
- 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.
- Crush the peanuts in a pestle and mortar. Set aside.
- 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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