rice vermicelli with beef (bun thit bo xao)

Ingredients:

• 1/2 pound dried rice vermicelli or 1 pound fresh bun
• 8 romaine lettuce leaves, ribs removed, julienned
• 2 carrots, peeled and julienned
• 1/2 cucumber, peeled, seeded, and thinly sliced into crescents
• 12 large mint leaves, julienned
• Stir-fried beef (bo xao)
• Fish dipping sauce (nuoc cham)

Preparation:

• If using dried rice vermicelli, put it in a bowl with luke warm water to cover.
• Let stand until pliable, about 20 minutes
• Bring a pot filled with water to a boil over high heat
• Drain and divide the rice vermicelli into 4 equal portions
• Place one portion at a time in a sieve and lower it into the boiling water.
• Untangled the noodles with chopsticks and boil until tender but firm, about 3 seconds.
• Remove, drain and place in a large bowl
• Repeat this step until you have 4 individual servings.
• If using fresh bun, there is no need to boil them
• Over each serving of noodles, scatter some lettuce, carrot, cucumber, mint, and beef.
• Drizzle with nuoc cham and toss well.

Notes:

• I forgot that the mint from the garden was gone... so we didn't have that ingredient
• i did however add some peanuts on top.. yummy!

Country:
vietnam

Prepared: 2010-11-25

Categories: Beef
International

Makes: 4 servings