Our Vietnamese Beef Vermicelli

Bun Bo Xao (serves 2)

250g Sliced beef (or meat of your choice),
2 squares/portions of dried rice Vermicelli,
125g bean sprout,
¼ bunch coriander & mints,
1 Carrot,
1 Lebanese Cucumber,
A handful of lettuce,
Siam Chilli Sambal/Vegan Sambal


  1. Bring small pot of water to boil. Add a pinch of salt and dried rice Vermicelli.  Cook for 5 minutes or until soft. Drain.
  2. Peel and grate carrot. Slice cucumber & lettuce in thin strips.
  3. Wash coriander and chop at 2cm long.
  4. Wash Bean sprout and drain.
  5. In a mixing bowl, add beef, 1 tablespoon olive oil and 1 tablespoon Siam Chilli Sambal. Mix well.
  6. Bring large frying pan to high heat. Add oil.  Add marinated beef and quickly toss in high heat.
  7. In a serving bowl, add sliced carrot, cucumber, lettuce, sprout, mints and rice vermicelli.  Add cooked beef and then coriander.  Serve with Vietnamese Dipping sauce.

NB : Beef can be replaced with Chicken, Tofu or Pork.

Tricks: Allow pan to reach high heat before add beef.  To cook for 4, stir fry beef in 2 portions. 

Watch our video on how to make PoppySmack’s Pad Thai

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