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Beef Bo Bun

Beef Bo Bun
Preparation time:
70 min
Cooking time:
25 min
For 4 people
Beef Bo Bun


250 ml warm water
1 tablespoon nuoc mam
4 tablespoons of sugar
4 tablespoons of rice vinegar
1/2 clove garlic
Beef with lemongrass
300 g beef meat
60 g chopped lemongrass
1 teaspoon nuoc mam
1 tablespoon brown sugar
1 small clove of garlic
1 tablespoon honey
1 tablespoon of oil
For the Bò Bún:
1 small green salad
2 carrots
300 g mung bean sprouts (called soybean sprouts)
100 g unsalted roasted peanuts
1 small bouquet of coriander
1 small bunch of mint
1/2 package of rice noodles


For the sauce:
Mix the warm water, nuoc mam, sugar and rice vinegar until the sugar is completely dissolved.
Add the crushed garlic, then set aside.
For the beef:
Place it in the freezer for 1 hour so that it can be cut finely afterwards.
Put it in a bowl with the chopped lemongrass. Pour in the sugar, nuoc mam, honey, oil, crushed garlic and mix. Leave to stand for one hour.
Cook the meat in a frying pan or wok over high heat. The liquid must evaporate.
Preparation of the Bo Bùn:
Cook the noodles in boiling water. Then keep them in cold water so that they do not stick.
Chop the roasted peanuts.
Coarsely grate the carrots.
Wash, spin and cut your salad into strips.
In a deep bowl assemble your Bo-Bun:
Place a layer of salad, then a little carrot, soy sprout, drained noodles, beef, coarsely chopped herbs and sprinkle with chopped peanuts.
Add sauce to taste.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
449.6 Kcal 36.5 g 21.5 g 17.7 g 3.6 g 0.1 g 6.2 g 429 g

The nutritionist's advice:

Bo-Buns are infinitely customizable. Choose fresh vegetables and limit fried products such as spring rolls. They are traditionally served in hot bowls that keep the dish at the right temperature during tasting.