Instructions
Beef marinade
- Finely chop the lemongrass. Peel and remove the germ from the garlic, then crush it with a garlic press or finely chop it.
In a small bowl or airtight container, combine the lemongrass, garlic, soy sauce, and coconut blossom syrup, then season with pepper.
- Slice the beef tenderloins into strips and toss them with the marinade.
Toss well so that the beef is coated on all sides.
Let it rest for 30 minutes at room temperature (the beef will toughen if grilled while cold).
How to Make Bobun
- Scrub the carrots, rinse them, and grate them.
- Peel the cucumber and cut it into sticks.
You can use a mandoline to speed up the process.
- Rinse, dry, and shred the lettuce.
- Rinse, dry, and finely chop the cilantro.
- Lightly crush the peanuts, then set them aside.
- Peel, remove the root end, and finely chop the onion. Set it aside for cooking the beef.
- Arrange the bowls or soup plates with the raw vegetables neatly arranged side by side.
Preparing the spring roll sauce
- Mix the nuoc mam with an equal amount of water, and add some grated carrots.
Divide the sauce among small individual bowls.
Baking and final assembly
- Place the rice vermicelli in boiling water for 2 minutes and drain them.
- If you have spring rolls, heat them up in a pan with just a little oil.
- Sear the beef strips over high heat in hot (but not smoking) oil for 2 minutes.
- Fill the bowls with the rice noodles, the spring rolls cut into pieces, and the thin slices of beef.
Sprinkle with peanuts and fresh herbs, and serve immediately, along with small bowls of spring roll dipping sauce.