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Vietnamese · Dinner

Bun Bo Nam Bo

Non-vegEasy

Diet: Non-veg · High-protein

Bun Bo Nam Bo is a Vietnamese dish. Slice beef across the grain before stir-frying.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bun Bo Nam Bo. The photograph includes bean sprouts not included in this recipe.
The photograph includes bean sprouts not included in this recipe. Representative photograph of Bun Bo Nam Bo. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Beef

Noodles

Salad

Dressing

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Noodles · About 8 min

  1. Prepare 300 g rice vermicelli, 2000 ml boiling water according to packet; drain and cool.

Beef · About 5 min

  1. Mix 500 g beef steak, thinly sliced, 15 ml fish sauce, 15 g garlic, chopped, 20 ml neutral oil and stir-fry in batches 4–5 minutes until 63°C / 145°F. Rest 3 minutes.

    Check: Look for this result: 63°C / 145°F.

Serve · About 8 min

  1. Whisk 40 ml fish sauce, 40 ml lime juice, 30 g sugar, 100 ml water. Divide noodles and 200 g lettuce, 150 g carrots, shredded, 150 g cucumber, sliced, 30 g mint, 40 g roasted peanuts among bowls, top with beef and dressing.

Tips

  • Slice beef across the grain before stir-frying.
  • Judge Bun Bo Nam Bo by the texture and doneness signs in its steps. Your pan and heat affect how long Bun Bo Nam Bo takes to cook.

Substitutions

  • Use fried tofu with soy sauce for a vegetarian adaptation.

Storage

  • Get perishable Bun Bo Nam Bo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Bun Bo Nam Bo within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Bun Bo Nam Bo to 74°C / 165°F, stirring or turning it for even heating. When Bun Bo Nam Bo is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Bun Bo Nam Bo includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Bun Bo Nam Bo becomes softer in storage.

Make ahead

  • You can mix the dressing for Bun Bo Nam Bo one day early. Refrigerate the dressing for Bun Bo Nam Bo in a covered jar. Keep the prepared vegetables separate; combine Bun Bo Nam Bo close to serving so the texture stays fresh.

FAQ

What matters most when making Bun Bo Nam Bo?

Slice beef across the grain before stir-frying.

What can I substitute in Bun Bo Nam Bo?

Use fried tofu with soy sauce for a vegetarian adaptation.

Can I prepare Bun Bo Nam Bo ahead?

You can mix the dressing for Bun Bo Nam Bo one day early. Refrigerate the dressing for Bun Bo Nam Bo in a covered jar. Keep the prepared vegetables separate; combine Bun Bo Nam Bo close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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