|
| |
Rice Vermicelli with Beef (Bun Thit Bo Xao)
|
| Servings |
Prep. Time |
Cooking Time |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| 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 |
Bo xao, stir-fried beef |
| Cha gio, spring rolls (optional) |
Nuoc cham |
|
| 1 |
If using dried rice vermicelli, put it in a bowl with
lukewarm 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. Untangle
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. |
| 2 |
Over each serving of noodles, scatter some lettuce,
carrot, cucumber, mint, and beef. Drizzle with nuoc cham and toss
well. |
|
FOODOFVIETNAM.COM