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Cooking Vietnam Cusine

Rice, Seafood, Beef, Grilled pork

Table of contents


(Southern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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Ingredients: (makes 4 bowls)

500 g bun (round rice noodles)
300 g lean beef
100 g bean sprouts and cucumber
100 g green papaya and carrot
10 g sugar
50 g roasted peanuts
2 shallots, 2 garlic
1 stem lemongrass, crushed
20 ml vinegar
100 ml cooking oil
1 bunch Asian basil
Fish sauce, salt, pepper to taste
300 ml sweet-and-sour sauce (see sauce A3-II)


1. Cut beef across the grain into thin pieces (3x4x0.3 cm), add fish sauce, salt, pepper, sugar and crushed lemongrass along with 1/4 of the garlic and shallot. Mix well and let marinate for 30 minutes.
2. Wash and drain bean sprouts. Wash cucumber, remove flesh and cut into strips. Wash and dice Asian basil. Mix bean sprouts, cucumber and Asian basil together.
3. Dice the remaining 3/4lhs shallot and garlic and stir-fry in cooking oil until golden and crisp.
4. Grate papaya and carrot into strings about 5-6 cm long and as thick as the noodles. Squeeze with salt and wash. Add vinegar and sugar to make pickles.
5. Peel and pound roasted peanuts.


1. Distribute the bean sprouts, cucumber, and Asian basil equally among four large bowls. If the noodles have become clumped, separate them before placing them on top of the vegetables. Place stir-fried garlic and shallot, grated papaya and carrot, and crushed peanuts in each bowl.
2. Heat cooking oil, stir-fry beef, remove from heat, and add some to each bowl. Sprinkle with pepper. Serve while beef is still hot. Before eating, each person can mix in sweet-and-sour sauce and fish sauce to taste.

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