VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO)
When the clock strikes Bo Bun o’clock, recreate this iconic and delicious Vietnamese beef noodle salad in an easy-peasy way!
A Chopstick Encounter to Remember
My first attempt to eat with chopsticks was in front of a yummy Bo bun (or Bun Bo Xao), at a Vietnamese restaurant in Paris. I was just a little girl, wide-eyed and eager to dive into this intriguing world of flavors. As I picked up the chopsticks, it seemed easy during the first mouthful. But then came the moment of truth, the encounter with rice vermicelli. It was not as smooth as the previous bites, and I found myself fumbling a bit. Those slippery noodles were quite the challenge. In the end, I surrendered to the temptation of a fork, which felt like an old friend coming to the rescue…
A Taste of Vietnam in the South of France
The memory of that childhood encounter with Bo bun stuck with me over the years. The delightful mix of flavors and textures, the freshness of the herbs, and the tender slices of beef made a lasting impression. It was an experience that I carried with me, and as I grew older and ventured into the world of food blogging, I knew I had to recreate that Bo Bun magic.
My culinary journey led me to a quaint little restaurant in the South of France : La Kitchenette. It was here that I encountered a dish that felt like a reunion with an old friend. The Bo Bun served at Kitchenette brought me back those fond childhood memories. The fresh herbs, the perfectly cooked beef, the vibrant vegetables, and the rice vermicelli that had once challenged my chopstick skills – they were all there, beautifully plated and waiting to be enjoyed.
Crafting the Perfect Vietnamese Noodle Beef Salad
Inspired by my visit to La Kitchenette and my deep-rooted love for Bo Bun, I set out to create my own version of this Vietnamese delight. It was a journey filled with experiments, tasting sessions, and lots of joy in the kitchen!
To recreate the magic of that unforgettable Bo Bun, I could not forget the sauce. A blend of fish sauce, lime juice, garlic, and a touch of sweetness, it is the heartbeat of the dish.
A Touch of History
Its roots trace back to the vibrant culinary traditions of Vietnam, particularly originating from the enchanting city of Hue, in the heart of central Vietnam.
This exquisite dish is deeply intertwined with the royal court’s cooking style, reflecting an era of culinary refinement. Bo Bun, a true culinary masterpiece, seamlessly marries the freshness of traditional Vietnamese ingredients with a dash of French culinary finesse.
A Taste of France with Muscadet de Sèvre-et-Maine
As for the perfect wine pairing, I have found that a glass of white Muscadet de Sèvre-et-Maine from the Loire Valley beautifully complements the Bo Bun.
This wine is hailing from vineyards in the southeast and east of Nantes, closely aligned with the picturesque Sèvre Nantaise river and its tributary, La Maine.
Characterized by its refreshing, lively nature, with prominent citrus notes of white grapefruit, melon, lemon peel, and lime. It typically boasts an alcohol content of around 12%.
A Historical Journey of Muscadet
The Muscadet appellation has a storied history, officially established in 1937. Within its boundaries are three regional sub-appellations, including Muscadet-Sèvre et Maine, recognized in 1936. This sub-appellation encompasses 21 villages in the Loire-Atlantique department and 2 in the Maine-et-Loire department.
Melon de Bourgogne: The Singular Grape
Muscadet de Sèvre-et-Maine is exclusively crafted from the Melon de Bourgogne grape variety, which was transplanted from Burgundy to the western Loire.
Approximately 45% of the wine produced in the Muscadet-Sèvre et Maine sub-appellation undergoes a unique aging process known as “sur lie.” This method involves extended contact with the lees (dead yeast cells) for several weeks or even months post-fermentation. This technique contributes to a richer, creamier mouthfeel and enhances the overall flavor profile. The duration on lees significantly influences the wine’s texture, with many top-quality wines aging for 2–3 years using this method.
Muscadet de Sèvre-et-Maine is celebrated for its exquisite minerality and fine texture. It is renowned for its pronounced minerality, citrus-like character, and elevated acidity. The Muscadet Sèvre et Maine appellation holds a distinguished position as the largest and most influential region for producing high-quality Muscadet wines!
So, I am certain that if you give this delicious bo bun a try, you will be transported to Vietnam, just as I was in that little restaurant in my beloved South of France!
Your Passport to Vietnamese delights
You may wish to discover some new recipes from this beautiful country :
Why not trying an Hosin chicken or a refreshing coffee ice cream ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
VIETNAMESE BEEF NOODLE SALAD (BUN BO XAO)
Ingredients
- 350 g rump steak diced
- 200 g rice vermicelli
- 1 garlic clove crushed
- 1 little cucumber diced
- 5 carrots grated or in batons
- 50 g peanuts crushed
- 2 spring onions diced
- 2 stalks lemongrass finely minced
- 80 g lettuce shredded
- 50 g fresh mint
- 50 g fresh coriander
- SAUCE
- 4 tbsp. soy sauce
- 1 tbsp. brown sugar
- 2 tbsp. nuoc nam or nam pla
- 1 lemon juice
- 1 chili crushed
Instructions
- Cook the vermicelli in a large volume of boiling water for 3 minutes ONLY.
- Drain and set them aside to cool down.
- Meanwhile, toss all the vegetables together (cucumber, carrots, lettuce, mint, coriander, garlic, lemongrass, spring onions) in a big bowl.
- In a grill pan, cook the meat for a few minutes.
- Prepare the sauce : emulsify the soy, sugar, nam pla, lemon and chili.
- Add the vermicelli, the meat and the sauce to the big salad bowl. Combine well.
- Drizzle with peanuts before serving!
Notes
