I’m a omnivore with carnivore tendencies. There’s no doubt. Look around this blog. Probably five recipes that can qualify as vegan. Maybe less. But Vietnamese works for me. Fascinates me really. The notion that meat is another ingredient. Not the star. Not the focus. Just another supporting voice. It’s very different from the North American perspective. But it’s so good. We can learn something here. A little help with translation. Bun are the noodles. Bo is beef and xao is stir fry. Bun bo xao. Stir fried beef with rice noodles. Now you know
Bun bo xao makes a great summer dish
These are summer flavours. Clean. Tasty. Not heavy at all. Little bits of meat. Some noodles. Vegetables. Chilies. And nuoc cham. Nuoc cham is that clear drizzling sauce that comes with almost everything in Vietnamese restaurants. It’s great stuff. Just the perfect balance of sweet, sour, spicy and salty. I love it. It takes almost no time to make it. Just combine some ingredients. Heat it a bit to bring it together. Let cool. Ready. Nothing to it. So make it. Make it often. It is killer with fresh spring rolls. Any Vietnamese noodle salad. And with bun bo xao. There’s not a lot to bun bo xao once you have your prep done. Cook some noodles, fry up some beef and drizzle that crazy tasty Vietnamese dipping sauce overtop. Eat. Enjoy. Feel good.
