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Bo Bun Poulet au Bœuf

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Experience the vibrant flavors of Vietnam with this Bo Bun Poulet, featuring marinated chicken and fresh vegetables. This dish is a delightful combination of textures and tastes, perfect for a family meal.

Ingredients

Scale
  • 2 units chicken breasts (or turkey, cut into small cubes)
  • 12 units batavia lettuce leaves (washed and dried)
  • 2 units carrots (medium, grated)
  • 6–8 units spring rolls (store-bought, ready to cook)
  • 300 g bean sprouts (rinsed)
  • 250 g rice vermicelli
  • 6 sprigs fresh mint (chopped)
  • 1 small bunch fresh coriander (chopped)
  • 2 tablespoons neutral oil (sunflower or grape seed)
  • 2 tablespoons roasted peanuts (crushed)
  • 1 tablespoon sweet curry powder (for the marinade)
  • 1 tablespoon lemongrass powder (or 1 stalk finely chopped lemongrass)
  • 3 tablespoons nuoc mam sauce (for the marinade)
  • 1 pinch ground black pepper (for the marinade)
  • 1 clove garlic (chopped)
  • 8 tablespoons water (for the sauce)
  • 4 tablespoons brown sugar (for the sauce)
  • 1 tablespoon white vinegar (for the sauce)
  • 2 tablespoons nuoc mam sauce (for the sauce)
  • 1 pinch chili powder (to adjust to your taste)

Instructions

  1. Prepare the chicken: Cut the chicken breasts into small cubes. In a bowl, mix the sweet curry powder, lemongrass, chopped garlic, black pepper, and 3 tablespoons of nuoc mam sauce. Add the chicken and mix well to coat each piece. Cover the bowl and let marinate in the refrigerator for at least 30 minutes.
  2. Prepare the sauce: In a small saucepan, combine 8 tablespoons of water, brown sugar, white vinegar, 2 tablespoons of nuoc mam sauce, and chili powder. Bring the mixture to a simmer, then remove from heat and let cool.
  3. Cook the vermicelli: Boil a large pot of water. Add the rice vermicelli and cook for 2 to 3 minutes until translucent. Drain and let rest in a colander.
  4. Prepare the vegetables: Carefully slice the batavia lettuce leaves into thin strips and place them in bowls. Add the grated carrots and bean sprouts.
  5. Cook the spring rolls: Heat a little oil in a pan and cook the spring rolls according to package instructions. Once cooked, let them cool and cut into pieces.
  6. Cook the chicken: In the same pan, add 2 tablespoons of oil and heat over medium heat. Drain the marinated chicken and sauté for 3 to 4 minutes until golden and cooked through.
  7. Assemble the Bo Bun: Divide the vermicelli among the bowls of vegetables. Top with pieces of spring rolls and sautéed chicken. Sprinkle with chopped coriander and mint, then generously drizzle with sauce and serve immediately.

Nutrition

Keywords: Avoid overcooking the chicken to keep it juicy and tender. You can substitute chicken with firm tofu for a vegetarian option.

Find it online: https://engosify.com/bo-bun-poulet-au-boeuf/