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Vietnamese Beef and Noodle Salad (BOBUN)


8 pork, chicken, or shrimp Hoa Nam brand fried springrolls
Hoa Nam brand fish sauce (Nuoc Mam)
700g of tender beef
1 tablespoon of powdered mild curry
1 minced clove of garlic
3 tablespoons of oyster sauce
3 tablespoons of soy sauce
1 teaspoon of msg
1 packet of rice vermicelli noodles
Batavia lettuce
300g of fresh bean sprouts


Cut the beef into very thin strips, then marinate in the mix of curry, garlic, msg, soy sauce, and oyster sauce for a minimum of 30 minutes in the refrigerator.
For the vermicelli noodles, boil a big pot of water. Place the vermicelli in boiling waiter for 3-4 minutes. Drain and form small handfuls of vermicelli. Leave aside.
Flash cook the beef in a bit of oil at high heat. The meat should just hit the pan briefly in order to stay tender.
Fry the fried springrolls in hot oil according to the instructions on the package.
Serve in bowls: start with the batavia lettuce, beansprouts, 3 to 4 handfuls of vermicelli noodles per person, 2 fried springrolls cut in small pieces per bowl, then the beef. Sprinkle the finely chopped cilantro and mint. Pour fish sauce over top and enjoy!





Average price


Preparation time

60 min


4 people

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