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Dish - Food recipe - 11 February 2021

Beef fillet in bobun – trendy and not so caloric

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4

Rodrigo Morena

@matraca

The bo bun is a classic of Vietnamese cuisine. The origin comes from 'BÒ' which means beef in Vietnamese and 'BÚN', rice vermicelli.

Beef fillet in bobun

Recipe by Rodrigo MorenaCourse: Uncategorized
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

680

kcal

Ingredients

  • 200g rice vermicelli

  • 400g of beef tenderloin

  • 2 tablespoons of olive oil

  • 1 clove of garlic

  • For the presentation
  • 1 small bunch of fresh mint

  • 10 coriander leaves

  • 1 lettuce

  • 2 grated carrots

  • 1 cucumber

  • 50g roasted peanuts

  • 50g Mung Bean Sprouts

  • For the sauce
  • 1 tablespoon of Nem sauce

  • Lemon juice 1 teaspoon of sugar

Directions

  • Peel the carrots, wash them and grate them.
  • Peel the cucumber and cut it into julienne.
  • Wash, wring out and cut the salad into strips.
  • Wash, dry and chop the fresh herbs.
  • Crush the peanuts.
  • Slice the beef tenderloin into very thin strips.
  • Brown the beef strips in olive oil with the chopped garlic.
  • For the sauce, mix the Nem sauce, sugar, lemon juice with 2 tablespoons of water.
  • Immerse the rice vermicelli for 5 min in cold water, drain them then cook for 3 min in boiling water. Drained them.
  • Arrange the salad in the bowls, then the rice vermicelli, beef strips, bean sprouts, carrots and cucumbers.
  • Before serving, pour in the sauce and garnish with crushed peanuts and chopped herbs.