Bò Bún – Vietnamese Beef on Rice Vermicelli and Salad

For Bò bún, first prepare the noodles according to package instructions.

Mix the beef with lemongrass, half of the garlic, fish sauce, sugar and pepper, cover and let stand.

In a large bowl, mix bean sprouts, cucumber, carrot, basil and mint. Line the sides of the serving bowls with the lettuce leaves. Divide the vegetable mixture evenly among the bowls. Arrange the noodles on top.

Heat a wok over medium-high heat. Add 3 tablespoons of oil with the remaining garlic and stir-fry for about 30 seconds. Add the onion and stir-fry until the slices separate, about 30 seconds. Push together at the edges and add a little more oil to the now empty side of the wok, if necessary. Once hot, stir-fry some of the beef mixture in it without stirring for about 1 minute. Turn and fry again for 1 minute.

Transfer the meat and onion to a plate. Fry the rest of the meat mixture.

Mix all the meat with the onion in the wok again for a few minutes until it is really hot. Divide among the bowls. Garnish with peanuts.

Serve the nuoc cham sauce in small bowls with the bò bún.

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