London surrounds us by dozens of communities that make the charm of this city. You can hear it, feel it, smell it and taste it as well. I have a recipe that London inspired me I'd like to share with you, you will fall in love with: The BÔ-BÚN.The BÔ-BÚN is native form Asia, Vietnam. It is a really easy dish to cook, better for spring summer because we eat it cold, and for the weight watchers it is only 400 calories per plate.
What do we need? For 6 people:
- 500g of spaghetti
- 400g of Rib pork or beef (It depends on your taste. If you are vegetarian we can replace the meat by Tofu)
- 100g of roasted and salted peanuts
- 2 onions
- 1 small salad
- 1 bottle of Nuoc Mam dressing *
There is no special order for this recipe.
. Boil the 500g of spaghetti pasta into salted water. Respect the timing instruction. Ounce it is done, dry it off and rinse it with cold water. The pasta needs to be cold for the dish. Dispose in a plate, reserve in the fridge.
. Slice thinly the meat and fried it into a big pan. If you are using pork make sure the meat is well cook. Ounce it is ready, reserve in a plate in the fridge.
. Blend the roasted and salted peanuts. It needs to be thin a powder. Reserve in a bowl.
. Cut the 2 onions roughly. If you have sensible eyes it helps to cut the onions in 2 and rinse with water. Cook the sliced onion until they caramelised. Reserve in a bowl in the fridge.
. Rinse and dry the salad. Cut it into thinly slices, you can use scissors to be quicker.
* For those you cannot find any Nuoc Mam dressing, don’t panic, you can do it alone: Mix together 20g of sugar, 60ml of boiled water, 15ml of white vinegar and a zest of lemon. Let it cooling down for few minutes before serving.
Dress your table with 6 colourful bowls; bring all the cold dishes in the table (5 in totals).
To create a good atmosphere around the table, explain to your guests that they have to follow few rules to eat the BÔ-BÚN:
1) Everyone take a bowl
2) Start with a bit of pasta
3) Followed by few slices of salads
4) Add few pieces of meat
5) Then add caramelised onions
6) Cover of blended peanuts
7) Mix the all with Nuoc Mam dressing
Bon Appétit.
Leftover: BÔ-BÚN can be kept in the fridge for 2 days. Perfect for a light lunch.
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1 comment:
As a native vietnamese, i cannot let this big mistake: The BÔ-BÚN litterally translate by beef-rice vermicelli is certainly not made with spaghetti but with rice vermicelli as it says in it name!
And the white vinegar to replace the nuoc man which is a kind of fish sauce, i am not sure about ur recipe...
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