Cheats Bun Bo Xao

Ingredients

• 500g beef mince
• 1 stalk of lemon grass, white part only finely chopped
• 2 garlic cloves finely diced
• Vermicelli noodles
• 4 tbs fish sauce
• 1 carrot finely julienned
• 1 stick of celery finely julienned
• 3 tbsp caster sugar
• 1 tsp salt
• 3 tbps rice wine vinegar
• 1 birds eye chilli finely sliced
• 1 small cos, roughly chopped
• 1 Lebanese cucumber, sliced thinly on a diagonal
• 1 spring onion, whites sliced
• 1 tbsp fried shallots
• 150g bean sprouts
• Handful of picked coriander

Method

1. Pour 1tbps of fish sauce, the lemon grass and 2 cloves of garlic into the beef mince to marinate for minimum 15 minutes
2. Meanwhile cook the vermicelli noodles to packet instructions, running under cold water to cool
3. In a small bowl, combine the remaining fish sauce, rice wine vinegar, chopped birds eye chilli, remaining garlic, sugar and salt. Place in carrots and celery and put in the freezer to quick pickle
4. Heat a saucepan on a medium high heat and tip in mince mix. Leave in large pieces rather than breaking up with a spoon. Cook for 5-7 minutes on one side, before flipping. The mean should be deep brown and crispy in spots.
5. Once the meat is browned, add the bean sprouts and cook for 3-5 minutes until wilted.
6. Portion out the rice noodles and top with cucumber, Lettuce, pickled vege (reserving the liquid), mince, spring onion, fried shallots and coriander
7. Pour over pickling liquid between bowls

Product used in recipe

• Obento - Rice Wine Vinegar