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Vietnamese Grilled Lemongrass Beef Noodle Salad

>> Nov 27, 2008

(Bún Bò nướng)

This one-dish salad has the advantage of being both delectable and easy to make. You can prepare and assemble everything ahead of time, making this a perfect company meal. Partially freezing the beef firms it and makes for easier slicing. If you wish, you can substitute chicken breast for the beef.

Ingredients : Serves 6

225 g Rice vermicelli (yields 4 1/2 cups)

450 g Beef sirloin, flank steak or top round

1 Medium yellow onion, peeled and finely chopped

3 cloves Garlic, peeled

2 stalks Lemongrass, finely chopped

1 teaspoon Salt

½ teaspoon Freshly ground black pepper

½ teaspoon Curry powder, optional

1 tablespoon Fish sauce

12 Bamboo skewers

200 g Shredded lettuce

1 Cucumber, peeled and shredded

225 g Bean sprouts

40 g Fresh mint leaves

40 g Coriander (coarsely chopped)

150 g Shredded carrot

3 tablespoons Oil

100 g Crushed roasted peanuts

1 cup mixed fish sauce

Method :

• Soak the noodles in cold water for 20 minutes. In a large covered saucepan, bring water to the boil and add the noodles. Cook in boiling water for 2 minutes, rinse under cold water, drain and set aside.

• Slice the beef into strips 5 x 2 1/2 x 1/3 cm (1 x 2 x 1/8 in) and place the strips in a non-reactive container.

• To make the marinade paste, pound the onion, garlic and lemongrass with a mortar and pestle or with a food processor until coarse. Add in the salt, black pepper, curry powder if desired, and fish sauce. Stir mixture over the beef and marinate for 1 hour.

• Meanwhile, start the barbecue fire and soak the bamboo skewers in water,

• Arrange the lettuce leaves, cucumber, bean sprouts, mint leaves, fresh coriander and shredded carrot on a serving platter.

• When you are ready to eat, thread the meat strips onto the bamboo skewers

Cook over medium-hot coals, 1 to 2 minutes per side, taking care not to burn the meat. Remove the skewers from the fire, and arrange the skewers on the serving platter.

• To serve, place a portion of noodles in a large soup bowl. Then place the beef, lettuce, cucumber, bean sprouts, mint leaves, fresh coriander, carrot and 1 teaspoon crushed peanuts on top of the noodles. Dress the ingredients with 2 tablespoons mixed fishsauce, or more to taste. Toss the ingredients together and serve. Repeat the process for each serving

mixed fishsauce


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