When I lived in France, I would eat Bun Bo Nam Bo at least once a week. One of my good friends from Prague (which, fun fact, has a huge Vietnamese community) put me onto this dish when we were in high school and I’ve been obsessed ever since. I never thought to make it at home until I moved to Miami and couldn’t find a good Vietnamese place near by. After doing some research, I found that this recipe stays pretty true to the traditional version. Hope you enjoy it as much as I do <3

Ingredients: 

• Rice noodles
• Beef or Pork Chops 
• Cilantro 
• Fried onions 
• Cucumber 
• Lettuce 
• Bean sprouts 

Nuoc Cham Ingredients:

• 2 tbsp sugar 
• 2 tbsp fish sauce 
• 1 tbsp vinegar 
• 10 tbsp water 
• 1 lime 
• MSG 
• Grated garlic (1 clove) 
• Julienned ginger 
• Julienned carrots

Beef or Pork Marinade: 

• 1 stalk lemongrass – white part only + bruised 
• Chopped garlic
• 1 Lime 
• 1 tbsp oyster sauce 
• Dash of soy sauce 
• 2 tbsp Sugar 
• 2 tbsp fish sauce 
• Veg oil 
• MSG

1. Marinate the pork or beef for up to 1 day (minimum 1 hour) 
2. Make the Nuoc Cham sauce 
3. Boil rice noodles and rinse with cold water 
4. Grill the pork or beef (preferably on a cast iron on medium high heat) 
5. Arrange noodles, meat and toppings (cilantro, fried onion, cucumber, lettuce, bean sprouts) in a bowl and pour nuoc cham sauce over the entire dish.