Vietnamese Lamb Bún

Do y’all love Vietnamese food as much as me? I love all the freshness that goes along with it. You know I love Elizabeth Street Cafe with a passion and fresh jalapeño and mint is of my current obsessions . This was my attempt at recreating the Short Rib Bún from Elizabeth Street Cafe.

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So fresh!

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For this recipe, you’ll need:
2 lbs of lamb (or any other protein/tofu)
1 pack of rice vermicelli
1 cup of the following:
Carrots
Cucumber
Radishes
Jalapeños
Cilantro
Mint

For the sauce:
1/3 cup fish sauce + 2 more tablespoons
1/4 cup water
3 tablespoons sugar
2 serranos or thai chilies
3 cloves of garlic
1 shallot
1 lemon

1 teaspoon salt

Sauce recipe based on this one from The Ravenous Couple .

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I started off by mincing the serranos, garlic and shallot. Next whisk those together with the lemon, water, sugar and fish sauce until the sugar is completely dissolved.

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Let that sit while you prep the veggies.

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Dice the veggies up thinly. Boil the rice vermicelli noodles according to the packaging.

Cube the lamb meat and toss with 2 tablespoons of fish sauce. Sauté the lamb over medium heat with 1 teaspoon salt until browned.

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Put the noodles in the bowl first, then organize all the

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veggies on top. Serve 1-2 tablespoons of the sauce on the side. The sauce can be a little strong for some palates, so I let my guests pour their own. Obviously, add sriracha for extra heat.

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Serve it up with some chopsticks and dig in!

Enjoy!

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Natalie Paramore

The places I go, the things I do and what I eat.

April 16, 2013

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