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The success of the bo bun demonstrates it, as the proliferation of restaurants and cookbooks devoted to it: the cuisine of Viet Nam seduces the French.
It must be said that she has it all. Fresh, fragrant, economical and healthy, it is appreciated by gourmets in search of exoticism as well as by those who watch their figure.
Among the most popular dishes we find Bo Bun, a large bowl garnished with rice vermicelli, strips of marinated and sautéed meat, raw vegetables (salad, carrot, cucumber), d ’aromatic herbs, crushed peanuts and roasted onions, served with a nuoc mam sauce.
Balanced, customizable to your heart's content (you can add shrimp, chopped spring rolls, etc.), sold in most Asian restaurants and easy to take out, this complete dish is the ally of quick lunch breaks.
Pho, banh mi, banh cuon
Another well-known specialty, pho is a broth made from beef in which flat rice noodles are cooked. You add pieces of meat, vegetables and herbs of your choice. In Viet Nam, it is eaten for breakfast; in France, it is ideal for a light dinner. Ditto for banh cuon, rice flour pancakes topped with ground pork and black mushrooms, served with the essential nuoc mam, the iconic marinated fish sauce.
At lunch, the banh mi is gaining more and more followers. A fine example of Franco-Vietnamese syncretism, this sandwich from Saigon consists of a baguette spread with mayonnaise and pâté, topped with pork, marinated vegetables, coriander, chilli and soy sauce.
The steak bo bun recipe
Ingredient for 4 people:
- 4 steaks 125 g (flank steak, rump, pear, whiting, fillet)
- 4 shallots, 1 bunch of coriander fresh
- 200 g of rice vermicelli
- ½ liter of pot-au-feu
- 12 spring rolls
- 4 tbsp. tablespoon of nuoc mam
- 1 frying bath.
Preparation of Bo bun with steak:
- Preheat the oven to 180 ° C (Th. 6)
- Heat the frying bath.
Soften the rice vermicelli for 10 minutes in a bowl of lukewarm water.
Wash and roughly chop the cilantro.
Peel, mince and fry the shallots in the frying bath.
Bake the spring rolls in the oven (they should be golden and crisp).
Heat the pot-au-feu broth, mix it with the nuoc mam and set it aside.
Strongly heat a pan without fat.
Brown the steaks over high heat, 2 min per side. Salt, pepper and mince them.
Divide the vermicelli between 4 large bowls.
Pour in the pot-au-feu broth. Add the meat, the nems cut into pieces, the coriander, the fried shallots and serve piping hot.