History

Bun bo Nam Bo means 'Southern Vietnamese beef noodles', brought north after 1975 reunification. Bach Phuong restaurant on Hang Dieu has plated the dish since 1986, serving only this one dish from communal metal tables. The dish is now a Hanoi staple despite its Southern roots, dressed in nuoc cham fish sauce with peanuts, crispy shallots, herbs and bean sprouts.

Common allergens: Peanut, Fish (nuoc cham), Soy

Make it at home

Yield Serves 2Hands-on 15 minTotal 30 minDifficulty Easy

Ingredients

  • 300g beef sirloin, sliced thin
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 2 garlic cloves, minced
  • 1 tbsp lemongrass, finely chopped
  • 200g rice vermicelli (bun)
  • 100g beansprouts
  • Lettuce, perilla, Thai basil
  • Crispy fried shallots (3 tbsp)
  • Roasted peanuts (3 tbsp)
  • Pickled carrot and daikon (4 tbsp)
  • Nuoc cham: 4 tbsp fish sauce, 4 tbsp lime juice, 4 tbsp sugar, 200ml warm water, sliced chilli

Method

  1. Marinate beef in fish sauce, sugar, garlic and lemongrass for 15 minutes.
  2. Soak vermicelli in boiling water for 4 minutes, drain and rinse cold.
  3. Heat oil in a wok over high heat. Stir-fry beef in two batches for 90 seconds each until just cooked.
  4. Build bowls: vermicelli base, then shredded lettuce and herbs, then hot stir-fried beef.
  5. Top with beansprouts, crispy shallots, peanuts and pickled vegetables.
  6. Spoon nuoc cham over the top at the table; toss before eating.

Tip from the editors. Bun bo Nam Bo is dressed in nuoc cham, not broth. The dish should be barely wet, not soupy.

Where to eat bún bò nam bộ

Bún Bò Nam Bộ in Hanoi

Bún Bò Nam Bộ Bách Phương ★ 4.3

Vietnamese$old-quarterDaily 07:00-22:30

Bun Bo Nam Bo on Hang Dieu has served one dish at 60,000 VND since 1986: rice noodles with stir-fried beef, herbs, peanuts and crispy shallots in nuoc cham.

Try: Bun bo Nam Bo

Order: Bun bo Nam Bo: the only dish, dressed in nuoc cham at the table.

Tip: Long metal tables; share with strangers and pass the herbs along. Cash only and small bills.

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