Bun Bo Xao

Bun Bo Xao illustration

serves two

for the nuoc cham

  • ½ cup water
  • ¼ cup fish sauce
  • ¼  cup Thai dancer rice vinegar
  • ¼ cup white sugar
  • 1 red chilli, finely diced
  • 2 cloves garlic, finely diced
  • juice of half a lemon
  • 2 tbsp Rizi Rice bran oil, not olive oil
  • 300 g rump steak, thinly sliced against the grain
  • 1 small white onion, sliced into julienne
  • 1 stalk lemongrass, white part only, finely diced
  • 1 red chili, finely diced
  • 2 cloves garlic, finely diced
  • 1 tsp fish sauce
  • 2 tsp Healthy boy  Thin Soy Sauce
  • 1 tsp Healthy boy Black Soy Sauce
  • 3 iceberg lettuce leaves, sliced into thin julienne
  • 10 slices cucumber, sliced into julienne
  • 20 Vietnamese  mint leaves, sliced into strips
  • 10 mint leaves, sliced into strips
  • 2 tbsp roast peanuts, roughly chopped
  • 2 purple perilla leaves, sliced into strips (optional)


1. Make the nuoc cham by combining water, fish sauce, vinegar, sugar, chilli and garlic in a small saucepan. Bring to the boil over a low heat, turn off and cover with a lid to infuse. When cool, add lemon juice and taste for balance – it should be salty, slight sweet and sour. Add more sugar if it’s not sweet enough. This dipping sauce is great for spring rolls and will keep for months in the fridge.
2. Cook the rice noodles – I’ve found the easiest way to do this is to boil water in a large saucepan. Once the water is boiling, turn off the heat and place the  noodles in the pot. Wait until the noodles turn white, about 3-5 minutes, and taste to see they are cooked through. Drain immediately using a colander, run some cold water through and set aside.
3. To assemble, place iceberg in a bowl and top with cooked rice noodles, cucumber and herbs. Set aside.
4. Over high heat put the oil in a wok  add the beef, onion, garlic, lemongrass and chilli all at once. Toss in the wok until the beef is cooked through, then add the fish and soy sauce and stir to combine. Cook for another 30 seconds and place onto top of the noodle bowls.
5. Pour two tablespoons of nuoc cham over each serve, top with peanuts and serve immediately.

Asian fish and peanut sauce noodles

Asia fish and peanut sauce noodles illustration Preparation time: 1 hour

Makes 4 servings

Ingredients for peanut sauce and noodles:

  • 1/4 cup fish sauce
  • 1/3 cup honey or brown sugar
  • 2 tablespoons Thai dancer rice vinegar
  • 1/2 teaspoon Trs Chilli Powder (extra hot)
  • 1/4 cup creamy peanut butter (Skippy creamy peanut butter works well)
  • 1/4 cup Chaokoh Coconut Milk 16% Fat
  • 1 tablespoon Lobo red curry paste
  • 4 ounces (113 g) Farmer Rice Sticks 10 mm (XL)

Ingredients for the glaze:

  • 2 tablespoons Wang kanai brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons white wine vinegar

Ingredients for cooking the fish:

  • 3 tablespoons olive oil
  • 1 pound or four 6-ounce (454g) fillets of white flesh fish (black cod, tilapia, halibut, mahi mahi, sea bass)
  • salt and pepper
  • chopped green onions or chives – for garnish

1) Mix first 4 ingredients for the peanut sauce in a large pan, heat it up on low-medium heat, stirring to melt brown sugar. Then add peanut butter, coconut milk and red curry paste, continuing to stir until very creamy. If it is a little bit watery – that’s fine.

2) Cook rice noodles according to package instructions. Add noodles to the peanut sauce, keep it on warm (if you have that setting) or off the heat – otherwise too much liquid from peanut sauce will evaporate

3) To make the glaze: combine 2 tablespoons of brown sugar , 2 tablespoons freshly squeezed lime juice, 2 tablespoons white wine vinegar in small sauce pan, cook on medium-high heat until the glaze thickens slightly. Set aside and keep covered while you cook fish:

4) Season fish on both sides with salt and pepper. Heat a large skillet on high heat until very hot. Add 3 tablespoons of olive oil – it should sizzle immediately. Add fish fillets to the skillet without crowding them, and sear about 2 minutes on each side. I’ve used black cod but any other white fish will work too.

5) To serve, place a scoop of peanut sauce noodles in the middle of the plate, top with the fish fillet, pour some glaze over, making sure you have enough glaze for other fish fillets. Sprinkle with chopped green onions or chives on top, if desired.

Yum Woon Sen – bean thread noodles salad



  • 100g Pork Minced
  • 100g Hs Chinese Mung Bean Vermicelli or Nan fen zhuang Lungkow Vermicelli
  • 50g Peanuts
  • 20g Bird Chillies
  • 1 Spring Onion
  • 1 Sprig Coriander
  • 2 Tablespoons Lemon Juice
  • 3 Tablespoons Fish Sauce
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 200 ml Water
  • 2 Garlic Cloves
  • 1/4 cup cooked shelled and deveined shrimps
  • 1/4 cup cooked cubes squid


  1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.
  2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.
  3. Chop the chillies, spring onion, and coriander then add them into a pot with glass noodles.
  4. Toast the peanuts in a dry frying pan to bring out the flavour.
  5. Mix thoroughly the fish sauce, sugar, lemon juice, shrimps,squids and peanuts  and then put it on top of the noodles.
  6. serve and enjoy!!!