Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Bun bo nam bo

Vietnamese 20 Mins Prep · 60 Mins Cook

STIR-FRY BEEF: Mix 300g of thinly sliced beef tenderloin with 2 sliced lemongrass stalks (2x19g), 2 finely minced garlic cloves (2x5g), 2 tbsp soy sauce, 1/2 tbsp sesame oil, 2 tbsp oyster sauce and freshly ground black pepper (0.36g) and allow to marinate for 30 minutes.
Heat up a thick skillet over high flame and add 2 tbsp cooking oil.
Stir-fry the beef over high heat very quickly so that the meat is still juicy and tender. Add some freshly grounded black pepper and put it aside.
NUOC CHAM SAUCE: Stir 4 tbsp sugar into 8 tbsp of water and stir until it completely dissolves.
Juice 2 lemons, mince 2 cloves of garlic (2x5g) and 1 red chilli pepper.
Slowly stir in the juice from the two lemons to the sugar and water mix. Taste while stirring to ensure a perfect sweet and sour balance.
Pour in 4 tbsp of fish sauce and taste to achieve desired flavours. Stir in the minced garlic and red chilli pepper (6g).
BUN BOWL: Julienne 200g of cucumber and 200g of carrots. Cook and drain 600g of bare noodles and crush 100g of peanuts. Chop a bunch of mint (30g), basil (20g) and coriander (55g) into small pieces.
Add 150g of strained bare noodles in each bowl and layer with the stir-fry beef, cucumber, carrots, herbs and beansprouts on top.
Sprinkle the crushed peanuts over the bowl and serve with a bowl of nuoc cham.