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Vietnamese rice noodle bowl (Bùn thit nuong)
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 560
  • Fat about 22g
  • Carbohydrates about 50g
  • Protein about 39g
This is needed
This is needed for 4 people
Sauce (nuoc mam cham)
  • 1 dl fish sauce
  • 4 tbsp water
  • 2 lime, the whole juice
  • 3 tbsp coarse cane sugar
  • 2 garlic clove, finely chopped
  • 1 red chilli, finely chopped
Rice vermicelli
  • water, boiling
  • 150 g rice vermicelli
  • 4 sticks lemongrass, core roughly chopped
  • 2 shallot, coarsely chopped
  • 3 tbsp peanut oil
  • 3 garlic clove, coarsely chopped
  • 3 tbsp fish sauce
  • 500 g beef rump, cut into thin slices
  • 0.5 cucumber, cut into thin slices
  • 1 carrots, cut into thin slices
  • 2 baby lettuce, leaves removed
  • 2 tbsp fried onions
  • 70 g bean sprouts
  • 1 bunch Thai basil
  • 1 bunch coriander
  • 4 tbsp peanut, finely chopped, roasted
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And that's how it's done
And that's how it's done
Sauce (nuoc mam cham)
Whisk together the fish sauce, water, lime juice and sugar. Stir in the garlic and chilli.
Rice vermicelli
Place the rice vermicelli in a bowl, pour boiling water over the top and leave to absorb for approx. 6 mins., pour away the liquid, rinse in cold water, drain.
Puree the lemongrass, shallots, garlic and 2 tsp of oil in a food processor or using a mortar and pestle, mix in the meat. Heat the remainder of the oil in a frying pan. Stir fry the meat in batches for approx. 2 mins. Pour in the fish sauce and cook for approx. 1 min.
Serve the lettuce, vegetables and herbs in bowls. Top with the rice vermicelli and meat, pour the sauce over the top. Top with the peanuts and fried onions.

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