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A classic of Vietnamese cuisine, Bò bún is a full-bodied, ultra-perfumed dish bursting with flavor. Super simple to make and so delicious, it's made with raw vegetables, vermicelli, crispy egg rolls, fresh herbs and a delicious sauce.
For the record, Bò bún is traditionally served with beef. In Vietnam, if you want chicken, ask for a Gà bún.
If you like Asian cuisine, you'll love the Chicken Karaage (best fried chicken), chicken in Teriyaki sauce or the famous beef with onions.
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💙 Why you'll love it
- It's really delicious and although the list of ingredients is a bit long, it's very easy to make!
- It takes you on an instant trip to Vietnam.
- It is dairy-free.
🥕 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Chicken egg rolls - you can buy them frozen or in Asian grocery stores.
- Rice vermicelli
- Vegetables: carrots, onions and lettuce.
- Herbs: mint, coriander and lemongrass.
- Asian sauces : fish sauce (also known as nuoc mâm sauce) and soy sauce. You can find them in supermarkets.
- Bean sprouts: also known as mung beans, you can find them in Asian grocery stores or large supermarkets.
- A lime
- Sesame oil: you can also find this in most supermarkets.
- For the sauce: I recommend garlic powder, cane sugar, cayenne pepper and rice vinegar.
- Salted peanuts: they're optional, but they add a super-cool texture to topping!
💡 Frequently Asked Questions
Bò bún is best eaten at room temperature. The different temperatures (cold for the herbs and raw vegetables and hot for the chicken, rice vermicelli and egg rolls) blend perfectly in the mouth!
Separate the rice vermicelli, chicken and egg rolls from the rest of the bò bún. Reheat the rice vermicelli briefly in the microwave, and the egg rolls and chicken in the oven. Then add to your bò bún and enjoy!
❄️Storage
I recommend you eat this recipe the D day, so that the egg rolls stay nice and crispy. Alternatively, you can prepare it 2 days in advance and add the hot egg rolls at the last minute!
😋 Other Asian gems
- Katsu Curry: the traditional Japanese curry recipe
- Crispy chicken egg rolls
- Easy chicken and vegetable gyozas
If you make this Bo Bun, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Bo bun
Ingredients
- 2 chicken egg rolls or 4, depending on your hunger
- 6,5 oz chicken breast
- 2,2 oz rice vermicelli
- 3,5 oz carrots
- 1 tablespoon mint leaves
- 1 tablespoon cilantro leaves
- 2 tablespoons fish sauce nuoc mam
- 4 tablespoons soy sauce
- 4 lettuce leaves
- ½ oz salted peanuts
- ½ onion
- 1 oz mung bean sprouts
- Salt to taste
- Black pepper to taste
- ½ lime
- 1 tablespoon sesame oil
- 3 tablespoons lemongrass
For the sauce
- 2 tablespoons brown sugar
- 8 tablespoons warm water
- 2 tablespoons rice vinegar
- 1 tablespoon garlic powder
- 1 pinch Cayenne pepper
Instructions
- Rehydrate the rice vermicelli, then cut the chicken into pieces and marinate in the nuoc mam sauce, soy sauce, lemongrass and cilantro.
- Then grate the carrots, crush the peanuts and chop the mint.
- Prepare the sauce by mixing the cane sugar, hot water, rice vinegar, garlic powder and cayenne pepper, then set aside. Reheat the egg rolls in the oven for a few minutes.
- In a frying pan with sesame oil, sauté the onion and when it begins to color, add the chicken and its marinade. Cover and cook over medium heat for 10 to 15 minutes.
- Place the salad in bowls, add the grated carrots, halved egg rolls, chicken, rice vermicelli and bean sprouts.
- Season with salt and pepper, add the sauce, lime juice and sprinkle with chopped peanuts, fresh mint and cilantro.
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