A variety of fresh greens, including mint, bring out the typical in Vietnamese soups: freshness. Pickled veggies and peanuts complement the flavour and texture of the soup- they are sweet, salty and crunchy.
Bún bò Nam Bộ is a traditional Vietnamese rice noodle dish with beef. In Asia it is served as a salad, but the recipe below is an adaptation of this beef and noodle dish to a soup. Bún bò Nam Bộ is spicy, salty, sour and sweet, all at the same time. The beef's main flavour is lemon grass and garlic. Vermicelli noodles are firm, slippery and mild.
- For ladling broth: 1 Knorr beef bouillon cube & 2 cups water
- 2 packages vermicelli noodles
- 16 thin slices of beef tenderloin
- 5 tbsp. raw peanuts
- 6-7 lettuce leaves
- 1 bunch mint leaves
- 1 bunch coriander
- 1/2 carrot to grate
- 1/2 cucumber to slice
- 1 handful of bean sprouts
- 5-6 shallots sliced in rings
- 2 garlic cloves sliced
- 2 tbsp. soybean oil
- 3 tbsp. soy sauce
- 1 tsp. sugar
- black pepper, salt
- 20 drops lime juice/lemon juice
- Follow package directions and cook rice vermicelli noodles. Set aside to cool.
- Bring 2 cups water to a boil and add bouillon cube. Turn off, cover, and set aside.
- Cut 16 thin slices of beef tenderloin across the grain.
- Roast 5 tablespoons of raw peanuts.
- Shred or chop 6 lettuce leaves and toss with some mint and coriander. Place in a plate or large bowl as a bed of herbed salad.
- Place around the salad small amounts of grated carrot, sliced cucumber, red chili slices, bean sprouts, chopped purple Perilla (if available) to have different contrasting color groups.
- Place the cooked vermicelli noodles in a small bowl and flip over on top of the salad.
- Fry 6 shallots sliced in rings and 2 garlic cloves sliced with 2 tablespoons soybean oil over medium heat until lightly brown. Set garlics and shallots aside.
- Saute beef slices in the shallot-flavored oil over high heat. Then lay on top of the rice vermicelli.
- Deglaze the pan with 3 ladles of the Knorr beef broth. Quickly reduce by half.
- Add 3 tablespoons of soy sauce, 1 teaspoon of sugar, 2 pinches of black pepper, and 2 pinches of salt. Turn off heat and squeeze 20 drops of lime or lemon juice.
- Pour half of the reduction while it’s still hot on top of the first plated beef/vermicelli; pour the remaining reduction on the second plate.
- Sprinkle with fried shallots/garlic and 2-3 tablespoons freshly roasted chopped peanuts.
- Garnish with coriander or mint. Serve immediately!