Everyday Kitchen

Vietnamese · Dinner

Bun Bo Nam Bo

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Bun Bo Nam Bo is a Vietnamese dish. Slice beef across the grain before stir-frying.

Prep
25 min
Cook
15 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Bun Bo Nam Bo. The photograph includes bean sprouts not included in this draft.
The photograph includes bean sprouts not included in this draft. Representative photograph of Bun Bo Nam Bo. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Beef

Noodles

Salad

Dressing

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Noodles · About 8 min

  1. Prepare 300 g rice vermicelli, 2000 ml boiling water according to packet; drain and cool.

Beef · About 5 min

  1. Mix 500 g beef steak, thinly sliced, 15 ml fish sauce, 15 g garlic, chopped, 20 ml neutral oil and stir-fry in batches 4–5 minutes until 63°C / 145°F. Rest 3 minutes.

    Check: Look for this result: 63°C / 145°F.

Serve · About 8 min

  1. Whisk 40 ml fish sauce, 40 ml lime juice, 30 g sugar, 100 ml water. Divide noodles and 200 g lettuce, 150 g carrots, shredded, 150 g cucumber, sliced, 30 g mint, 40 g roasted peanuts among bowls, top with beef and dressing.

Tips

  • Slice beef across the grain before stir-frying.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use fried tofu with soy sauce for a vegetarian adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Bun Bo Nam Bo close to serving so the texture stays fresh.

FAQ

What matters most when making Bun Bo Nam Bo?

Slice beef across the grain before stir-frying.

What can I substitute in Bun Bo Nam Bo?

Use fried tofu with soy sauce for a vegetarian adaptation.

Can I prepare Bun Bo Nam Bo ahead?

Mix the dressing one day ahead and refrigerate it in a covered jar. Keep the prepared vegetables separate; combine Bun Bo Nam Bo close to serving so the texture stays fresh.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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