🥗 Bún bò Nam Bộ
Bún bò Nam Bộ is a Vietnamese rice-vermicelli salad bowl: cool rice vermicelli topped with beef stir-fried with garlic, roasted peanuts and plenty of fresh herbs, dressed with a sweet-sour fish sauce and lime dressing. It is tangy, nutty and fresh, with warm meat over cold vermicelli. It is mixed at the table just before eating.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g rice vermicelli
- 400 g beef sirloin, thinly sliced
- 4 garlic cloves, minced
- 60 g roasted peanuts, crushed
- A large handful each of mint, Thai basil and lettuce
- 4 tbsp fish sauce, 2 tbsp sugar, juice of 2 limes, 120 ml water
- 1 tbsp oil
Method
- Cook the vermicelli, rinse in cold water and drain well.
- Stir the fish sauce, sugar, lime juice and water into a dressing.
- Stir-fry the beef with garlic in very hot oil for 2 minutes.
- Fill bowls with lettuce, herbs and vermicelli; top with the beef and peanuts.
- Spoon over the dressing and mix before eating.
How to make it lighter
- Use 1 tbsp of peanuts per bowl — about 8 g, enough for crunch.
- Swap part of the vermicelli for shredded lettuce and cucumber.
- Make the dressing with less sugar and more lime.
History
Despite its name, which means 'southern-style beef vermicelli', the dish is usually said to have been created in Hanoi, in northern Vietnam. It is a popular lunch in Hanoi and is now found throughout the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →