07 Apr. 2020

'Bò' translates from Vietnamese as beef and 'bún' as rice vermicelli. Bò bún is therefore a Vietnamese salad made with vermicelli (served cold or warm) accompanied by raw vegetables, aromatic herbs, and sautéed beef strips. It's a specialty originating from southern Vietnam that you absolutely must try during a trip to Vietnam. And why not prepare it at home? Discover the recipe for the famous Vietnamese Bò bún.

Ingredients for 4 servings:

• 600 g beef (fillet or flank steak)
• 350 g rice vermicelli (bún)
• 300 g bean sprouts
• 3 carrots
• 1 cucumber
• 1 lettuce head
• 1 yellow onion
• 2 shallots
• 2 garlic cloves
• 1 lemongrass stalk (or alternatively, the juice of 1/2 lime)
• 1/2 bunch Vietnamese coriander (known as rau ram)
• 1/2 bunch mint (known as tia tô)
• 4 tbsp roasted peanuts
• 4 tbsp sugar
• 4 tbsp nuoc mam sauce
• 4 tbsp rice vinegar or rice wine vinegar
• 1 tbsp soy sauce
• Oil (groundnut or sunflower)
• Salt, pepper
• Optional: chili for marinating the beef

Prep time: 45 minutes

Cooking time: 5 minutes

Preparing the Bò bún

1. Start by marinating the carrots. To do this, grate them and mix with salt for 10 minutes to draw out the moisture, then squeeze dry. Once drained, soak them in a bowl with rice vinegar (or rice wine vinegar) and 2 tbsp sugar. Leave to marinate for 30 minutes and keep chilled.
2. Slice the beef into thin strips, thinly mince the onion, chop the garlic and lemongrass. Place everything in a dish and add the nuoc mam sauce, 1 tbsp sugar, 2 tbsp oil, a pinch of salt, and let marinate for at least 30 minutes. You can add chili to the marinade according to taste.
3. Cook the rice vermicelli over medium heat according to package instructions. Once cooked, drain and rinse under cold water. This trick stops the cooking process and prevents the noodles from becoming sticky! Set aside.
4. Meanwhile, cut the cucumber into small pieces (julienne style), wash and cut the lettuce. Do the same with the aromatic herbs. Crush the pre-roasted peanuts and set everything aside.
5. Slice the shallots and fry them in oil over high heat, then low heat. Once golden, remove and drain on paper towels.
6. Prepare the bowls before cooking the beef. Arrange the lettuce, marinated carrots, vermicelli, and bean sprouts.
7. Sauté the beef strips with the garlic (but without the marinade) in a pan over high heat. Cook for 2 to 5 minutes (depending on your preference).
8. Finish arranging the bowls by adding the beef pieces and sprinkling with the pre-fried shallots, chopped herbs, crushed roasted peanuts, and drizzle with the remaining sauce.

Good to know: For vegetarians, you can replace the beef with grilled tofu. For those with heartier appetites, you can add a few spring roll pieces to the bowl… Enjoy!

Florine Dergelet

Florine DergeletA web writer for over 10 years, Florine Dergelet is a traveler driven by a desire to discover the world with an open heart. Each of her articles is an invitation to slow down, to listen, to understand. For her, traveling is not about checking countries off a map, but weaving bonds (often invisible but always powerful) with places, peoples, and all kinds of creatures from the animal kingdom. Her motto? Advise travelers with ethics, raise awareness about animal welfare, respect for cultures, and the importance of humble and sustainable tourism. Because the most beautiful memories often arise far from the spotlight, in the shadow of a trail, at the edge of a conversation, or in the quiet breath of a world we finally take the time to hear…