Bun bo Nam Bo is a dry noodle bowl: rice vermicelli with marinated beef, bean sprouts, onion, roasted peanuts, fried shallots and raw herbs, dressed with a fish-sauce nuoc cham.

Nam Bo is the Vietnamese name for the south, and bun bo Nam Bo is the southern-style beef noodle salad that Hanoi shops now sell by the bowl. Bach Phuong on Hang Dieu is one of the best known, serving the dish with roasted peanuts, fried shallots and raw vegetables over soft vermicelli. The sauce is a fish-sauce dressing, so the bowl is eaten tossed rather than in broth.

Where to eat Bún Bò Nam Bộ in Hanoi

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Make it at home

Serves Serves 230 minEasy

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.

Editor tip. Bun bo Nam Bo is dressed in nuoc cham, not broth. The dish should be barely wet, not soupy.

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