Bun Bo Nam Bo | Vietnamese Beef Salad

Preparation

• 1
  Cut the beef into very fine strips. Marinate with 2 tbsp fish sauce, a pinch of salt, pressed garlic, finely chopped lemongrass, 1 tbsp oil, and some pepper. Let it marinate for at least 30 minutes.
• 2
  Cut the carrot and cucumber into fine strips (julienne). Roughly chop the herbs (coriander, perilla, lemon balm). Roast the peanuts in a dry pan and then roughly crush them in a mortar.
• 3
  Cook the rice noodles according to package instructions. Then rinse with cold water to prevent sticking, and pour hot water over them again just before serving.
• 4
  For the dressing, mix fish sauce, lime juice, cane sugar, and 4 tbsp water until the sugar has dissolved. Add finely chopped garlic and chili.
• 5
  Heat a pan strongly and sear the marinated meat in portions until cooked through.
• 6
  To serve, place the rice noodles in large bowls. Distribute the meat, mung bean sprouts, prepared vegetables, and fresh herbs on top. Pour the dressing over everything and sprinkle with the roasted peanuts.