Bun Bo Nam Bo
Bun Bo Nam Bo - All-in-one bowl from Vietnam. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Lean beef is an excellent source of vitamin B12, which our body needs for the formation of red blood cells. In addition, the micronutrient protects nerve cells and is involved in cell division.
If you want to make Bun Bo Nam Bo vegetarian, you can replace the beef with tofu. You can replace the fish sauce with no-fish sauce or soy sauce.
(Percentage of daily recommendation)
| Calorie | 777 cal. | (37 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 114 g | (76 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,073 mg | (27 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 14 ozs Beef rump
- 2 stalks Lemongrass
- 2 garlic cloves
- 2 onions
- 4 Tbsps soy sauce
- 5 Tbsps Fish sauce
- 2 Tbsps Lime juice
- 3 Tbsps honey
- ½ tsp peppers
- 2 Tbsps whole spelt flour
- 4 Tbsps sesame oil
- 4 scallions
- 2 carrots
- ½ Cucumber
- 4 lettuce leaves
- 2 handfuls fresh soybean sprout
- 4 cilantro
- 2 Tbsps roasted Shelled peanut (without salt)
- 14 ozs Wide rice noodle
- 2 Tbsps Rice vinegar
- salt
- Chili sauce (optional)
Preparation steps
Rinse meat, pat dry and cut into very thin slices. Clean and wash lemongrass, remove outer hard leaves, cut the inside into fine rings. Peel garlic and onions. Finely dice garlic and cut 1 onion into wedges.
For the marinade: mix 2 tablespoons soy sauce with 1 tablespoon fish sauce, 1 tablespoon lime juice, 1 tablespoon honey, pepper, lemongrass, and garlic. Add the meat and onion slices to the marinade and leave to marinate for at least 20 minutes.
Meanwhile, chop remaining onion and roll in flour. Heat 2 tablespoons oil in a frying pan, add onion and fry over high heat for 5 minutes until golden brown. Remove fried onions from pan, drain on a kitchen towel and set aside.
Clean and wash spring onions, carrots and cucumber; cut spring onions into rings, carrots and cucumber into fine sticks. Wash lettuce leaves, spin dry and cut into fine strips. Wash bean sprouts and drain in a sieve. Wash cilantro, shake dry and pluck leaves. Chop the peanuts.
Let rice ribbon noodles swell in hot water according to package instructions or cook briefly. In parallel, for the sauce, mix 2 tablespoons soy sauce, 4 tablespoons fish sauce, 1 tablespoon lime juice, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons rice vinegar and 2 tablespoons water. Heat remaining oil in a pan, add meat with marinade and fry over high heat for about 5 minutes.
Put rice ribbon noodles into 4 bowls, arrange each with spring onions, carrots, cucumber, lettuce leaves, bean sprouts and meat. Drizzle with sauce and top with fried onions, peanuts as well as cilantro leaves. If desired, serve chili sauce with the Bun Bo Nam Bo.
