Beef bo bun

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Tarte en fleur

Beef bo bun

Preparation 35 minutes
Service 4 people
Difficulty 5/10


  • 500g beef cut into strips
  • 8 nems
  • 2 carrots
  • ½ cucumber
  • 100g soy sprouts
  • 1 clove garlic
  • Fresh mint, coriander/cilantro or basil
  • 1 stalks lemongrass
  • 250g fresh or dried thin rice noodles
  • 3 tbsp soy sauce
  • 4 tbsp nuoc mam fish sauce
  • Sunflower oil
  • 2 tbsp sugar


  1. To make the sauce, mix the sugar with the nuoc mam and two tbsp water in a pan. Heat gently to melt the sugar, then leave to cool and set aside. The sauce will be drizzled over the salad at the end of the recipe.
  2. Julienne the carrots and the cucumber.
  3. Rinse the soy shoots, soak in boiling water for 2 mins, then rinse again to remove the bitterness.
  4. Cut the beef into very thin strips and place them in a dish. Finely chop the lemongrass and place it on the beef strips.
  5. Mix the soy sauce and finely chopped garlic in a bowl. Pour the marinade over the beef and mix. Leave the beef to marinate in the fridge for 30 mins.
  6. Cook the rice noodles in plenty of boiling water. Once they are cooked, plunge them into a large bowl of cold water.
  7. Fry the meat (without the marinade) in an oiled frying pan.
  8. Crisp up the nems by heating them in the oven.
  9. Plate up the rice noodles, julienne vegetables, soy sprouts, beef strips and nems cut into rounds. Sprinkle with chopped herbs and drizzle with the sauce prepared earlier.
  10. Add a sprinkling of roasted peanuts to give your bo bun extra crunch!

The Chef's twist

For a vegetarian version, replace the beef with tempeh. It’s surprisingly tasty!