Food, travel and photography

Beef bo būn

Beef bo būn

This Asian dish is a rice vermicelli and stir-fried beef mixed salad with optional pork spring rolls. Be ready to provide chopsticks to your guests.

Beef Bo Būn

6 April 2023
: 8 to 10
: 1 hr
: 5 min
: 1 hr 5 min
: A bit delicate

This recipe requires quite a number of little steps. So, if you are well organized or if you have a bit of help, it can be made quickly… if not, it requires patience. Spring rolls and their sauce will have to be available if you choose to add them.


  • 18 to 24 quality pork spring rolls
  • 400 to 500g tender quality beef such as sirloin
  • 4 onions
  • 2 TBS sesame oil
  • A dash of Maggi or soy sauce
  • 1 cucumber
  • 4 carrots
  • 2 lettuces
  • 250g fresh soybean
  • 2 bunches of fresh coriander and mint leaves
  • 1 bunch of Thai basil (optional)
  • 250g of peanuts
  • 450g Japanese noodles
  • 200g peanuts
  • Salt and pepper
  • Nuoc Mam sauce for spring rolls
  • Large individual bowls
  • Step 1 Cook the Japanese noodles in a large quantity of boiling water for 3 minutes. Drain and run them through cold water for a speedy cooling for 1 minute. Enable the complete cool-off for 5 to 10 minutes by regularly tossing the noodles in the air with salad servers. That way, you will be able to manipulate the noodles without burning your fingers.
  • Step 2 Pre-heat your oven to 150°. Place the nems on the oven grid making sure they lay separately. Place a sheet of aluminium foil on the oven rack and insert it under the grid with the nems on. This is a useful tip to collect the oil dripping from the nems avoiding the unpleasant fumes. Heat up for 20 minutes.
  • Step 3 In the meantime, cut the meat in thin slices, and set aside. Thinly slice the onions too and stir-fry them in a frying pan with the sesame oil until golden. This should only take a few minutes. Set the frying pan aside as you will need it again to stir-fry the beef. Peel the carrots, rinse the salad, and dry it thoroughly. Wash the soybean. Set these vegetables separately on a large platter, or on a tray if you prefer.
  • Step 4 Crush the peanuts and put them in a bowl, remove the mint and coriander leaves from the stems and place them next to the vegetables.
  • Step 5 Set the table, as your Bo Bun is almost ready. Wrap a few noodles around two fingers and lay them down on a platter in the shape a small nest. Put some Nuoc Mam sauce in separate bowls. It’s a perfect sauce for Bo Bun.
  • Step 6 Stir-fry the meat last according to your liking (rare or well done), add salt and pepper and a dash of soya sauce or Maggi. Set on your table immediately in a serving bowl. Cut the heated spring rolls in 3 with scissors. Serve separately. Each guest may now fill his/her bowl with the prepared ingredients.

Good to know!

Emilie’s nuoc mam sauce can be stored in the refrigerator for a long time. If you want to use it for this recipe, my advice is for you to prepare it in advance. This dish gives a festive atmosphere to your meal and is quite nutritious as well. You probably won’t need a starter. In my Asian Menus section, I suggest the Vanilla Mango Mousse as a dessert.

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