Bun bo nam bo

INGREDIENTS

6 tablespoons Water, warm ; Nuoc cđê mê sauce 1 cup Water, warm ; Do chua (pickled vegetables)

BEEF:

1. Slice beef across the grain into thin pieces.

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2. Marinate beef and let sit for 30 minutes.

3. Stir fry using sunflower or canola oil with stove sầu on high heat until meat is no longer red. Once meat is no longer red, urn off stove

OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray and grill it for đôi mươi minutes. After trăng tròn minutes, take them out and turn to another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray & grill it for trăng tròn minutes. After 20 minutes, take them out và turn khổng lồ another side, you can grill them for 10 minutes more.

NUOC CHAM SAUCE:

1. Dissolve sầu sugar with warm water.

2. Add fish sauce và lime juice.

3. Add garlic & chili.

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(OR:

4 tablespoons Demerara or granulated light brown sugar

3 tablespoons rice vinegar

4 tablespoons lime juice, from 2 large limes

4 tablespoons best unique fish sauce, such as Red Boat

2 garlic cloves, minced

1 1-inch length ginger, peeled và minced)

PICKLED VEGETABLES:

1. Sprinkle the julienned carrot và papaya with a few pinches of salternative text. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have sầu to sprinkle them with salternative text. Just squeeze out the water).

2. Dissolve sugar with warm water. Then pour in trắng vinegar. Start with one cup. Fill gradually the rest in if necessary.

3. Use a glass jar to contain the pickle. The brine should cover all the carrot & papaya. Cover tightly.

ROASTED PEANUTS:

For the roasted peanut, I tkết thúc lớn roast them on a pan instead of putting in the oven lớn be quick. You can put the fire to lớn medium or more. Finish when the skin turn brown & start to lớn loosening from the peanut. Use a kitchen towel lớn remove the skin. Or just wait when the peanuts are cool down khổng lồ remove sầu the skin by your fingers. Then crush it a little in a blender. Or a simple way khổng lồ bởi it is to put in a bag. Then you can use a wine bottle lớn roll over the peanuts for a few times. I use this method khổng lồ work with hazelnut & almond as well. Using the oven takes a long time since you have to lớn wait for it to warm up. Using a bottle khổng lồ crush the nuts is good (unless you want it to be like powder) because a lot of nuts have oil, which then makes then blender sticky. Also, you have sầu khổng lồ clean the tool afterwards.

OVERALL DISH:

Lay out the butter lettuce on a big bowl. Then the rice vermicelli. Throw in sliced cucumber & mints. Then add the beef, the pickled carrot & papaya. Use 2-4 tbsp of the dipping sauce (depends on how much you put in the bowl). Top with crushed peanuts. Mix them all together and enjoy it!


Bun Bo Nam Bo1 pound Beef filet (skirt steak/sirloin) 2 tablespoon Oyster sauce Marinade for beef1 - 1 50% teaspoon Salt Marinade for beef1/4 teaspoon Sugar (Demerara/granulated light brown) Marinade for beef2 cloves Garlic, chopped Marinade for beef4 stalks Lemongrass (3 tablespoons, tender centers only) Marinade for beef12 ounces Rice vermicelli noodles 1 Cucumber, thinly sliced 1 package Mint 1 package Fresh Coriander 1 package Cilantro 1 package Basil 1 package Perilla/shiso leaves 1 Butter lettuce 3 tablespoons Fish sauce (nuoc mam Phu Quoc/Nitrogen 30-50º) Nuoc cham mê sauce50% - 1 Lime Nuoc cđê mê sauce6 tablespoons Water, warm Nuoc csay mê sauce1 tablespoon Sugar (Demerara/granulated light brown) Nuoc csi mê sauce1 clove Garlic, chopped Nuoc cmê mẩn sauce1-2 Tnhị chili, sliced Nuoc csi sauce1 Carrot Do chua (pickled vegetables)1 Papaya Do chua (pickled vegetables)1 - 1 1/4 cups White vinegar Do chua (pickled vegetables)50% cup Sugar Do chua (pickled vegetables)1 cup Water, warm Do chua (pickled vegetables) Salternative text 4 tablespoons Peanuts Beansprouts Fried shallots BEEF:1. Slice beef across the grain into thin pieces.2. Marinate beef và let sit for 30 minutes.3. Stir fry using sunflower or canola oil with stove sầu on high heat until meat is no longer red. Once meat is no longer red, urn off stove sầu OR: Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray & grill it for đôi mươi minutes. After 20 minutes, take them out và turn khổng lồ another side, you can grill them for 10 minutes more.Turn on the oven at 170-180 C degrees (325-350 F). After half an hour, putting the beef in a tray và grill it for 20 minutes. After 20 minutes, take them out và turn lớn another side, you can grill them for 10 minutes more.NUOC CHAM SAUCE:1. Dissolve sầu sugar with warm water. 2. Add fish sauce & lime juice. 3. Add garlic and chili.(OR: 4 tablespoons Demerara or granulated light brown sugar3 tablespoons rice vinegar4 tablespoons lime juice, from 2 large limes4 tablespoons best chất lượng fish sauce, such as Red Boat2 garlic cloves, minced1 1-inch length ginger, peeled & minced)PICKLED VEGETABLES:1. Sprinkle the julienned carrot và papaya with a few pinches of salternative text. Let them sit for half an hour. They will produce some water. Squeeze them till they are dry. (If you are using frozen papaya, you don’t have sầu to sprinkle them with salternative text. Just squeeze out the water). 2. Dissolve sugar with warm water. Then pour in White vinegar. Start with one cup. Fill gradually the rest in if necessary. 3. Use a glass jar khổng lồ contain the pickle. The brine should cover all the carrot and papaya. Cover tightly.ROASTED PEANUTS:For the roasted peanut, I tkết thúc to lớn roast them on a pan instead of putting in the oven to lớn be quick. You can put the fire to medium or more. Finish when the skin turn brown & start to lớn loosening from the peanut. Use a kitchen towel to lớn remove the skin. Or just wait when the peanuts are cool down to remove sầu the skin by your fingers. Then crush it a little in a blender. Or a simple way to lớn bởi it is to lớn put in a bag. Then you can use a wine bottle lớn roll over the peanuts for a few times. I use this method to work with hazelnut and almond as well. Using the oven takes a long time since you have lớn wait for it to warm up. Using a bottle to lớn crush the nuts is good (unless you want it to be lượt thích powder) because a lot of nuts have sầu oil, which then makes then blender sticky. Also, you have sầu khổng lồ clean the tool afterwards.OVERALL DISH:Lay out the butter lettuce on a big bowl. Then the rice vermicelli. Throw in sliced cucumber & mints. Then add the beef, the pickled carrot and papaya. Use 2-4 tbsp of the dipping sauce (depends on how much you put in the bowl). Top with crushed peanuts. Mix them all together và enjoy it!
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.

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Serving Size:1 Serving (2582g)
Recipe Makes: Servings
Calories:1831
Calories from Fat:277 (15%)
Amt Per Serving % DV
Total Fat30.8g 41 %
Saturated Fat4.4g 22 %
Monounsaturated Fat14g
Polyunsanturated Fat10.2g
Cholesterol0mg 0 %
Sodium29058.8mg 1002 %
Potassium35trăng tròn.6mg 93 %
Total Carbohydrate375.6g 110 %
Dietary Fiber40g 160 %
Sugars, other335.7g
Protein31.9g 46 %
Powered by: USDA Nutrition Database

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) và may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.


Chuyên mục: Ẩm thực