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.
So fresh!
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 .
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.
Let that sit while you prep the veggies.
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.
Put the noodles in the bowl first, then organize all the
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.
Serve it up with some chopsticks and dig in!
Enjoy!
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