Rice Vermicelli with Beef (Bun Thit Bo Xao)

chickThis recipe is awesome. I am so happy to learn how to make real Vietnamese food at home. This is from the cookbook, Authentic Vietnamese Cooking, page 111. I find it best to have all prep work done before starting the cooking process. This recipe makes 6 servings at 11 weight watchers points plus points each.

 

 

 

 

 

 

Rice Vermicelli with Beef (Bun Thit Bo Xao)

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) – Recipe follows
Nuoc Cham (fish dipping sauce) – Recipe follows

If using dried rice vermicelli, put it in a bowl with lukewarm water to cover. Let stand until pliable, about 20 minutes. Bring pot filled with water to a boil over high heat. Drain noodles and divide the rice vermicelli into 4 equal portions. Place on 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.

Over each serving of noodles, scatter some lettuce, carrot, cucumber, mint and beef. Drizzle with nuoc cham and toss well.

Stir-Fried Beef (Bo Xao)

1 tablespoon vegetable oil
1 medium yellow onion, peeled and sliced into wedges
1 pound beef sirloin, thinly sliced against the grain into bite-size pieces
1 tablespoon fish sauce
Freshly ground black pepper

Heat the oil in a wok or non stick skillet over high heat, add the onion and cook until translucent but firm, 5 to 7 minutes. Add the beef and fish sauce, season to taste with pepper, and stir-fry until beef is cooked through, 2 to  minutes.

Fish Dipping Sauce (Nuoc Cham)

5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
1 large clove garlic, crushed, peeled and sliced or minces
1 or more bird’s eye chilies, seeded, and sliced or minced
1 shallot, peeled, thinly slice, rinsed and drained

Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl until the sugar is completely dissolved. Add the garlic, chile and shallot, and let stand for 30 minutes before serving.

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