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Vietnamese Bun Bo


  • Combine the garlic, lemongrass and kecap manis with 2 tbsp oil in a large bowl.
  • Add the beef, toss well and refrigerate for 2 hours, mixing now and again.
  • At the same time, soak the shiitakes in hot water for at least 30 mins. Then drain well, discard the stalks and slice.
  • When ready, soak the rice noodles in boiling water until separated and soft. Drain.
  • Heat the wok to smoking, add the beef and leave it to caramelise a little on both sides.
  • Add the fish sauce, sweet & sour sauce and ¼ cup stock with any marinade. Stir and briefly cook.
  • Then remove the steak and add the sliced shiitakes, bean sprouts, drained noodles, a little more stock if needed, the roasted peanuts, chilli and spring onions to the wok. Toss well and briefly cook.
  • Toss the salad leaves together and place in the base of individual serving bowls. Then top with a piece the beef and the stir fried noodle mixture.


  • 1-2 garlic cloves, crushed
  • 1 tbsp finely chopped lemongrass
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • vegetable oil
  • 2 x 100 gm piece of fillet of beef, sliced
  • 8 dried shiitake mushrooms
  • ¼ packet rice noodles
  • a splash of Asian fish sauce
  • 2 heaped tspn Asian sweet & sour sauce
  • 1 cup chicken or vegie stock
  • 1 small handful bean sprouts
  • 1 small handful peanuts, dry roasted
  • 1 long red chilli, finely sliced
  • 2 spring (green) onions, finely sliced
  • 1 small handful watercress
  • 1 small handful coriander leaves
  • 1 small handful mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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