Bun Bo

This recipe is being posted while I am away and is a Vietnamese recipe.

Bun Bo

100g thinly sliced beef fillet
Vegetable oil
1 tsp finely chopped lemongrass
1 small bunch finely chopped coriander
50 g mixed salad
100 g cooked rice noodles (skinny ones in the picture)
1 tsp chopped garlic
2 Tbs beef stock or water
50 g beansprouts plus a few for serving
2 Tbs Sweet and Sour Sauce
1 Tbs crispy fried shallots
1 Tbs sesame seeds
50 g roasted peanuts

Brush the beef with 1 tsp vegetable oil, cover with the lemongrass and leave for 15 minutes.
Put the coriander and salad in your serving bowl and top with rice noodles.
Lightly oil a wok and heat until it is almost smoking. Add the meat and let it sit for a bit to caramelise before shaking the pan. Stir then add the garlic and toss. Keeping the heat high, deglaze the pan with the stock or water, scraping the pan to create sauce.

Throw in the beansprouts and cover for a minute while the sprouts cook a bit. Add the sweet and sour sauce. Spoon into the bowls and finish with shallots, sesame seeds and peanuts and a few fresh beansprouts.

Serves 2

From Olive Magazine Feb 2008 - from Wild, Wild East by Bobby Chinn.

Anna