Vietnamese Bo Bun and home sweet home

I first would like to apologize for my absence from the blog, I went to the Bahamas for holidays and I came back in France yesterday.

 To describe the end of the holidays I always have ​​formulas like " All good things come to an end " or " You should come back home to leave again," So this is my way to give me the courage to come back to a normal life . 
 It is on those words that I conclude my vacation. And as usually we think that holidays are too short. We would  like to have more time to explore , to have a rest, to enjoy ...
However, I' am happy to come back and meet with my relatives, family, friends and your blogs.

 To celebrate this return I wanted a meal that I love, the Vietnamese Bo Bun salad.
Of course nothing to do with Bahamian dishes that I've eaten.
I will devote an article to the Bahamas in the Travel section of the blog and I have the opportunity to talk about their friendly and nice people, their cuisine and their beautiful beaches .

Bo bun is a fragrant and fresh Vietnamese salad that contains cold and hot ingredients, raw and cooked as well.
I love Bo bun for its simplicity but also for the freshness of its ingredients.

Notes:

Most ingredients  for Bo Bun can be found  in the supermarket.
You can find fried onions  in Asian groceries.

Here's what you 'll need to make a Bun Bo :

Ingredients for 4:

• 500g tender beef fillet
• 500g vermicelli rice or soy
• 6 spring rolls cooked ( optional)
• 3 large carrots
• a cucumber
• A handful of bean sprouts (optional)
• A nice lettuce
• Mint leaves
• Coriander leaves
• Fried onions or crushed roasted peanuts
• Nuoc mam sauce (or sauce for spring rolls )
• oil
• Salt and black pepper

Method:

Boil a liter of water with a little salt. Remove the water from heat and pour in the noodles .
Soak and drain 6 minutes later. 
Dry the remaining water in the noodles  by keeping the pan a few seconds on the fire off. 
Set aside.

Wash the vegetables, peel and cut into fine sticks 4 to 5 cm .

Wash the lettuce, dry it and cut roughly.

In a large skillet heat a tablespoon of oil and cook the meat on both sides to your taste (I prefer my meat cooked rare for Bo bun ). Season with salt and pepper.
Cut the meat into pieces of about 4 cm and set aside.

Take 4 large bowls and divide equitably the green salad, the meat, the noodles, the carrots, the cucumber and the bean sprouts . Add pieces of cooked spring rolls .

Sprinkle with mint and coriander leaves washed and finely chopped .

Sprinkle each serving with crushed peanuts and fried onions.

Drizzle with nuoc mam sauce.
Serve immediately .

tips:

You can marinate the meat first with a tablespoon of fish sauce,  a teaspoon of rice vinegar, chopped lemongrass, and a little garlic puree .

I hope you will like this fresh and fragrant salad.

I add some pictures taken in San Salvador (Bahamas) .

Thank you for stopping by here and for your comments
Chantal