Rice Vermicelli with Beef (Bun Thit Bo Xao)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound dried rice vermicelli or 1 pound fresh bun 8 romaine lettuce leaves, ribs removed, julienned 2 carrots, peeled and julienned
1/2 cucumber, peeled, seeded, and thinly sliced into crescents 12 large mint leaves, julienned Bo xao, stir-fried beef
Cha gio, spring rolls (optional) Nuoc cham



1 If using dried rice vermicelli, put it in a bowl with lukewarm water to cover. Let stand until pliable, about 20 minutes. Bring a pot filled with water to a boil over high heat. Drain and divide the rice vermicelli into 4 equal portions. Place one portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds. Remove, drain, and place in a large bowl. Repeat this step until you have 4 individual servings. If using fresh bun, there is no need to boil them.
2 Over each serving of noodles, scatter some lettuce, carrot, cucumber, mint, and beef. Drizzle with nuoc cham and toss well.

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