Bo Bun (Vietnam) Ingredients: For the long nuoc mam sauce: - 2 bowls of - sugar - 0.5 bowl of - vinegar - 4 bowls of - water - 1 bowl of - nuoc mam For the meat: - 1 tablespoon of - mild curry powder pepper salt - 1 sachet of - rice vermicelli ("bun" in exotic grocery stores) - 700 g of - very tender beef, at shear- 1 clove of - minced garlic - 3 tablespoons of - oyster sauce - 3 spoons of - soy - 1 teaspoon of - glutamate (indunthinkable in Asian cuisine, but use sparingly) For presentation: batavia coriander - 300 g of fresh soy, mint peanut (option) - 8 - spring rolls.
Utensils： 1 saucepan sets of saucepans- 1 Set 3 frying pans best frying pans- 1 salad bowl-
Total time:
35 min
Preparation:
30 min -
Cooking:
5 min
Phase 1
Cut the meat into very thin slices, and marinate in the fridge with the curry, garlic, glutamate and sauces, at least 30 mins.
Phase 2
Meanwhile prepare the sauce, if you often cook Asian, double the proportions and store it in a jar. You can add a touch of chili pepper (chili sauce) to flavor it. Boil all the ingredients and set aside.
Phase 3
For the vermicellis, boil a good pot of water. Immerse the vermicelli in it for 3 to 4 minutes. Drain and store them by the handful.
Phase 4
Brown the meat in a little oil, over very high heat and very briefly: the meat must be seared simply, to keep it tender.
Phase 5
Serve in large bowls preferably: start with the batavia, soy, then 3 or 4 handfuls of vermicelli per person, 2 spring rolls cut into small pieces per person, the meat. Decorate with chopped coriander, mint and a few crushed peanuts (optional). Drizzle with sauce and it's ready!
Utensils： 1 saucepan sets of saucepans- 1 Set 3 frying pans best frying pans- 1 salad bowl-
Total time:
35 min
Preparation:
30 min -
Cooking:
5 min
Phase 1
Cut the meat into very thin slices, and marinate in the fridge with the curry, garlic, glutamate and sauces, at least 30 mins.
Phase 2
Meanwhile prepare the sauce, if you often cook Asian, double the proportions and store it in a jar. You can add a touch of chili pepper (chili sauce) to flavor it. Boil all the ingredients and set aside.
Phase 3
For the vermicellis, boil a good pot of water. Immerse the vermicelli in it for 3 to 4 minutes. Drain and store them by the handful.
Phase 4
Brown the meat in a little oil, over very high heat and very briefly: the meat must be seared simply, to keep it tender.
Phase 5
Serve in large bowls preferably: start with the batavia, soy, then 3 or 4 handfuls of vermicelli per person, 2 spring rolls cut into small pieces per person, the meat. Decorate with chopped coriander, mint and a few crushed peanuts (optional). Drizzle with sauce and it's ready!