Ingredients with Measurements:
- 1 pound beef, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon minced lemongrass
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon chili paste
- 1 tablespoon tamarind paste
- 1 cup water
- 1 package of bún (rice vermicelli noodles)
- 1 cup bean sprouts
- 1 cup shredded lettuce
- 1/2 cup chopped fresh herbs (cilantro, mint, and Thai basil)
- 1/4 cup chopped roasted peanuts
- Lime wedges for serving
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the bún according to package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the garlic, shallot, and lemongrass and stir-fry for 1-2 minutes until fragrant.
3. Add the beef and stir-fry until browned, about 3-4 minutes.
4. Add the fish sauce, sugar, chili paste, tamarind paste, and water. Stir to combine and bring to a boil.
5. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the beef is tender and the sauce has thickened.
6. To serve, divide the cooked bún among four bowls. Top with the beef mixture, bean sprouts, shredded lettuce, fresh herbs, and chopped peanuts.
7. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Sodium: 900mg
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Shrimp paste can be used instead of fish sauce.
- Brown sugar can be used instead of white sugar.
- Sriracha can be used instead of chili paste.
Variations:
- Add sliced onions and bell peppers to the beef mixture for extra flavor and texture.
- Use different types of fresh herbs, such as parsley or chives.
- Add sliced hard-boiled eggs to the top of the dish for extra protein.
Tips and tricks:
- Thinly slice the beef against the grain for the most tender results.
- Make sure to rinse the bún noodles with cold water after cooking to prevent them from sticking together.
- Adjust the amount of chili paste to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with the toppings arranged neatly on top.
Garnishes:
Chopped scallions, sliced jalapeños, or fried shallots.
Pairings:
Thai iced tea or a light beer.
Suggested side dishes:
Spring rolls or fried wontons.
Troubleshooting advice:
If the beef is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bún Mắm Bò Nấu Xào is a traditional Vietnamese dish that originated in the Mekong Delta region.
Flavor profiles:
Savory, sweet, spicy, tangy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Vietnamese