Vietnamese rice noodle bowl (Bùn thit nuong)

Vietnamese rice noodle bowl (Bùn thit nuong)

Total: 40 min. | Active: 40 min.
lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 560 kcal
, Fat: 22 g
, Carbohydrate: 50 g
, Protein: 39 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sauce (nuoc mam cham)

1 dl fish sauce
4 tbsp water
2 limes, the whole juice
3 tbsp coarse cane sugar
2 garlic cloves, finely chopped
1 red chilli, finely chopped

Rice vermicelli

150 g rice vermicelli
water, boiling


4 sticks lemongrass, core roughly chopped
2 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
3 tbsp peanut oil
500 g beef rump, cut into thin slices
3 tbsp fish sauce


2 baby lettuce, leaves removed
½ cucumber, cut into thin slices
1 carrot, cut into thin slices
70 g bean sprouts
1 bunch coriander
1 bunch Thai basil
4 tbsp peanuts, finely chopped, roasted
2 tbsp fried onions
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How it's done

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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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