August 21, 2004
Bun Bo Xao
Since our Vietnamese Restaurant closed, I decided the only way I was going to get my Vermicelli beef noodles was to make them myself, so I did.
Click below for the recipe. I hope it makes sense. I cook this by feel, not from a recipe, so I kinda estimated. Tastes good though. :-)
All this can be done ahead:
First, you want to begin marinating the beef. I marinated 1 pound of chopped beef in:
one zested clove of garlic
1/4 soy sauce
3 tbsps. oyster sauce
2 tbsps. sugar
pinch of black pepper.
Next, make this classic Vietnamese sauce that gets poured over your salad after it's been assembled. Make sure you mix it well.
3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
½ cup warm water
2½ tablespoons fish sauce
1 zested clove of garlic
chili oil to taste
carrot threads (carrot matchsticks cut even thinner is possible)
Ok, when you're ready to begin dinner (since the above things can be made ahead), begin soaking rice vermicelli noodles in hot water. Soak for about 30 minutes.
In the meantime, stir fry your marinated beef and one onion.
Julienne romane lettuce and cucumbers and put at the bottom of a deep bowl. Put hot noodles on top to wilt lettuce. Next, add the beef and onion stir-fry on top. Lastly, sprinkle with finely shooped peanuts and pour the dipping sauce on top. You may want to add additional hot sauce for more spice!
Mix and enjoy!
That does sound like a good plan. One day you won't have to make it yourself. Trust me!
Posted by: Stef at August 22, 2004 12:48 AM