Vietnamese Noodle Bowl ( Bún) - Ingredient List

Ingredient List

Serves 4

Protein Marinade (great with pork or chicken too)

*500g or approx. 1lb 1-inch thick steak (thinly sliced against the grain)
1 stalk lemongrass thinly sliced then chopped finely
1generous pinch roasted and freshly ground pepper
1 clove of garlic, rasped
1 tablespoon fish sauce

Noodles and Vegetable base

200g dried, thin rice vermicelli noodles (Raymond use’s Kong Moon brand or something similar)
1 head green or red lettuce or approx 2-3 large leaves per serving
12-15 pieces mint leaves 3-4 leaves per serving (Viet or Persian grocer)
2 tablespoons neutral flavoured vegetable oil (i.e. Sunflower)
200g mung bean sprouts
50g roasted unsalted peanuts, roughly chopped
1/2 english cucumber thinly sliced and julienned
2 carrots thinly sliced and julienned
4 lime wedges
1-2 sliced thai chilies for serving

Dressing

1 Lime juiced
2Tbsp or 50g white sugar (or Erythritol)
¼ C  or 100ml or fish sauce
2 Tbsp water
2 red Thai chilis, thinly sliced (optional)

Utensil List

Chopsticks (eating utensils)
4 large bowls or plates for serving
Grill pan
Small bowl for marinade
Skewers (wooden or metal skewers used for kebabs)
Large pot for cooking noodles

What to prep in advance:

Thinly slice your beef against the grain (you can also ask your butcher to do this, about 2mm in thickness).
 
Wash and dry vegetables and herbs and sprouts
 
Peel your carrots
 
Have all your ingredients mise on place this means measured out and set up.

Where to shop:

The following are a list of some of Raymond’s favourite places to shop:

Vancouver:
88 Market
 
Surrey:
Henlong
Lucky Supermarket

Outside of Vancouver:

Most Asian grocers carry these ingredients and many mainstream grocery stores.