Vietnamese noodle bowl: Bun Bo Xao with lemongrass beef & 🍆

Name: Vietnamese noodle bowl: Bun Bo Xao with lemongrass beef & 🍆
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 g beef fillet steak or sirloin; 450 g thin rice noodles prepared according to package; 1 whole aubergine 🍆; 2/3 cup julienned cucumber 🥒; 1/2 cup julienned carrot 🥕; Fresh mint and coriander; Juice of 1 lime; 1 tbsp brown sugar; 1 tbsp hot water; 1 tsp garlic minced; 1 lemongrass stalk minced; 1 tbsp fresh minced ginger; 1 medium red chilli 🌶; 2 tbsp rice vinegar; Oil for frying/baking

Maryline @newcal

When I travelled to 🇻🇳 I came across bun bowls. So fresh and crisp with loads of herbs and bursting with flavours! They've been one of my favourite dishes ever since. I experimented with roast aubergine one day and the combination worked 👌 you can also make this without beef. Or try adding prawns! The options are endless.

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Ingredients

45 minutes

2 servings

500 gbeef fillet steak or sirloin
450 gthin rice noodles prepared according to package
1whole aubergine 🍆
2/3 cupjulienned cucumber 🥒
1/2 cupjulienned carrot 🥕
Fresh mint and coriander
Marinade / dipping sauce
Juice of 1 lime
1 tbspbrown sugar
1 tbsphot water
1 tspgarlic minced
1lemongrass stalk minced
1 tbspfresh minced ginger
1medium red chilli 🌶
2 tbsprice vinegar
Oil for frying/baking

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Steps

45 minutes

1

Turn on oven to 200C.
While it is heating, cut the aubergine into large 4-5cm chunks. Season with salt, pepper and coat in oil. Put it in for 30mins on high heat, tossing over once during baking.
2

Mix all the marinade ingredients into a large bowl. Add more sugar if you prefer it less bitter.
3

Cut your beef into thin strips and put into your marinade. Leave for 10minutes.
4

Prepare your noodles and your salad items. Julienne the cucumber, carrot and pick a good bunch of leaves from your herbs of choice. Assemble noodles in bowl with salads on top.
5

When your aubergine is ready take it out of the oven. Heat a frying pan to a high heat and add oil. Remove beef from marinade with tongs (to avoid excess liquid) and flash fry. Take it out and put in your bowl once slightly crispy.
6

Using the same frying pan, add the aubergine and the marinade. Let the aubergine simmer on medium heat for 2-3 minutes so the marinade starts to thicken. It should brown a little and crystalise thanks to the sugar.
Add the aubergine and sauce mixture to bowl and top with herbs and fresh chilli.