Name of Dish
“Bo Chien Bo” (Butter Fried Beef w/ Seafood) / Type:
H / Ethnicity:
Vietnamese / Source:
My Mother / Contributor:
Hang Hoang
Quantities / Units / Ingredients
½
10
¼
½
1
¼
¼
½
4
2
2
1
1
1
125 / lb
lb
cup
Tbsp
Tbsp
tsp
mL / sirloin beef, thinly sliced
medium size shrimp
pork belly, thinly sliced (optional)
large cucumber, cut into rectangular 3 inches long
romaine lettuce, washed and dried
package of rice vermicelli
stick of butter
onion, thinly sliced
rice paper wrappers
Dipping Sauce:
fermented anchovy paste
pineapple, crushed
sugar
red chilli, finely chopped
clove of garlic, peeled and finely chopped
hot water
Directions:
1. Soak rice vermicelli for 20 minutes in hot water or until flexible. Bring a pot of water to a boil then add rice vermicelli to the pot. Cook for approximately 5 minutes or when softens and thickens. Drain and add cold water. Set aside.
2. To make the dipping sauce, add sugar to hot water to dissolve. Mix in fermented anchovy paste, pineapple, red chilli and garlic. Set aside until ready to use.
3. In a frying pan (or griddle), add butter and onion. Once onion has caramelized, add in shrimp and beef.
4. Once beef and shrimp are cooked, submerge the rice paper in warm water and lay it on a plate. Make sure the rice paper is soft and pliable.
5. Place a bit of cooked beef, shrimp, pork, cucumber, romaine lettuce and vermicelli on the rice paper. Fold at ends and roll into a cylinder shape. Repeat three times with the rest of the rice paper wrapper.
6. Cut rolls in half and serve with fermented anchovy sauce.