Ingredients

  • Beef tenderloin 300g
  • Lemongrass stalks 38g
  • Garlic 20g
  • Soy sauce 2 tbsp
  • Sesame oil ½ tbsp
  • Oyster sauce 2 tbsp
  • Cooking oil 2 tbsp
  • Ground black pepper 0.36g
  • Drinking water 8 tbsp
  • Sugar 4 tbsp
  • Lemon 2
  • Fish sauce 4 tbsp
  • Red chilli 6g
  • Noodles 600g
  • Cucumber 200g
  • Carrots 200g
  • Bean sprouts 100g
  • Mint 15g
  • Coriander 30g
  • Basil 15g
  • Peanuts 100g

Equipment

  • Mixing bowl 1
  • Wok 1
  • Bowls 4
  • Knife 1

Nutrition (Per serving)

  • Calories 413
  • Fat 26.4g
  • Saturates 5.3g
  • Protein 26.1g
  • Carbs 19.9g
  • Sugars 128.9g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Bun bo nam bo

Vietnamese 20 Mins Prep · 60 Mins Cook


  1. STIR-FRY BEEF: Mix 300g of thinly sliced beef tenderloin with 2 sliced lemongrass stalks (2x19g), 2 finely minced garlic cloves (2x5g), 2 tbsp soy sauce, 1/2 tbsp sesame oil, 2 tbsp oyster sauce and freshly ground black pepper (0.36g) and allow to marinate for 30 minutes.
  2. Heat up a thick skillet over high flame and add 2 tbsp cooking oil.
  3. Stir-fry the beef over high heat very quickly so that the meat is still juicy and tender. Add some freshly grounded black pepper and put it aside.
  4. NUOC CHAM SAUCE: Stir 4 tbsp sugar into 8 tbsp of water and stir until it completely dissolves.
  5. Juice 2 lemons, mince 2 cloves of garlic (2x5g) and 1 red chilli pepper.
  6. Slowly stir in the juice from the two lemons to the sugar and water mix. Taste while stirring to ensure a perfect sweet and sour balance.
  7. Pour in 4 tbsp of fish sauce and taste to achieve desired flavours. Stir in the minced garlic and red chilli pepper (6g).
  8. BUN BOWL: Julienne 200g of cucumber and 200g of carrots. Cook and drain 600g of bare noodles and crush 100g of peanuts. Chop a bunch of mint (30g), basil (20g) and coriander (55g) into small pieces.
  9. Add 150g of strained bare noodles in each bowl and layer with the stir-fry beef, cucumber, carrots, herbs and beansprouts on top.
  10. Sprinkle the crushed peanuts over the bowl and serve with a bowl of nuoc cham.