You are not logged in. | Log In

Chefjewel

Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Bn B Xo by

Ingredients

Meat:
- thịt b beef (or any other cut of meat, preferably pork)
- dầu ho oyster sauce
- dầu m sesame oil
- tiu black pepper
- tỏi bầm minced garlic
- dầu ăn cooking oil
- đường sugar
- hnh l scallions
- hnh ty white onions
- nước mắm fish sauce

Dish:
- bn vermicelli noodles
- c rốt v củ ngm pickled carrots and daikon
- nước mắm ngọt sweet fish sauce
- củ hẹ purple shallots, can be pre-fried
- đậu phộng roasted, unseasoned peanuts

Vegetables:
- lettuce
- cucumber
- basil
- mint
- cilantro
- bean sprouts
- ta t vietnamese perilla
- kinh giới vietnamese balm

Instructions

Meat:
1. Chop the white onion and scallions in big, bite-size chunks.
2. Marinate the beef/pork in fish sauce, oyster sauce, sesame oil, black pepper, minced garlic, and sugar with the onions and scallions.
3. Pour about 1-2 tbsp of cooking oil into a wok.
4. Cook the meat then set aside.

Vermicelli Noodles:
1. Rehydrate the noodles and let sit for about 20 minutes in hot water or until soft and chewable.

Garnishes:
1. Slice purple shallots and fry. (or you can buy pre-fried shallots at an Asian market)
2. Roast peanuts - leave unseasoned.
3. Slice up all of the vegetables and herbs.

Plate by starting with the vermicelli noodles then build up with the marinated meat and vegetables. Add pickled vegetables and garnishes. Pour fish sauce over the top and ENJOY!

Back to Top