Noodle salad (bun bo xao)
500 g rump steak, finely sliced
2 tbsp fish sauce, plus 1 teaspoon extra
½ tbsp crushed garlic
1 lemongrass stalk, white part only, finely sliced
500 g rice vermicelli, cooked and cooled
handful of bean sprouts
1 cucumber, halved lengthwise and sliced
10 perilla leaves, finely shredded
10 mint leaves, finely shredded
10 Vietnamese mint leaves, finely shredded
2 tbsp vegetable oil
1 small onion, sliced
pickled vegetables (from Asian food stores)
crushed roasted peanuts
nuoc cham sauce
Combine the beef with 2 tablespoons of fish sauce, half the garlic and a little of the lemongrass. Marinate for 10 minutes.
Put the noodles into bowls and top with the bean sprouts, cucumber and most of the herbs.
Heat the oil in a wok over high heat and add the onion and remaining lemongrass. Stir briefly then throw in the beef, allowing it to char and develop a smoky flavour. Add the extra fish sauce and remove from the heat. Add the beef to the bowls and sprinkle with the remaining herbs. Garnish with pickled vegetables, peanuts and fried shallots and dress with nuoc cham.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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|2.||Thy Thy 1||Richmond|
|4.||Pho Phu Quoc||Dickson|
|8.||New Saigon Vietnamese||Adelaide|
|10.||Green Papaya||East Brisbane|
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