In order to provide complete functionality, this web site needs your explicit consent to store browser cookies. If you don't allow cookies, you may not be able to use certain features of the web site including but not limited to: log in, buy products, see personalized content, switch between site cultures. It is recommended that you allow all cookies.

A tasty message from Europe!
Bo Bun Style Lamb Recipe Bo Bun Style Lamb Recipe

Bo Bun Style Lamb Recipe

Recommend this recipe

Share this recipe:

If you haven’t heard of Bo Bun, you don’t know what you’re missing. This tasty French-Vietnamese lamb dish is as vibrant and delicious as it is quick, easy and healthy. Though typically made with Beef (which is what ‘Bo’ means), our extra special Lamb recipe with its fresh and lively flavours will have you wishing you’d made more. Try it for a midweek supper for one, or like our recipe below, cook more and treat your friends or family.

Preparation: 15 mins 
Cooking: 5 mins
Ingredients

Serves 4

500 g lamb stir fry strips

250 g rice vermicelli

2 tbsp groundnut oil

8 Cos lettuce leaves, finely chopped

100 g beansprouts, rinsed

2 carrots, cut into fine matchsticks

½ cucumber, seeds removed and cut into thin slices

1 handful fresh coriander, chopped

100 g peanuts, toasted and coarsely chopped

Marinade

1 clove garlic, crushed

2 tbsp soy sauce

2 stems lemongrass, first two layers discarded, finely chopped

2 tbsp oyster sauce

Sauce

8 tbsp sugar

8 tbsp fish sauce

4 tbsp white wine vinegar

4 tbsp lime juice

Method
  • In a large bowl mix the lamb, oil, garlic, thyme leaves, turmeric, cumin and seasoning. Mix together, cover and leave to stand at room temperature for at least 30 minutes
  • While it is marinating remove the stalks from the aubergines and prick a few times. Place in a large dish, cover and cook at 990W in the microwave for 12 minutes. They should be nice and soft. Leave to cool until lukewarm 
  • Meanwhile, mix the yoghurt with the mayonnaise, oil and mint leaves. Season to taste
  • Chop the peppers into 2.5 cm chunks
  • Cut the aubergines in two horizontally and remove the flesh with a spoon. Place in the bowl of a blender; add the oil, lemon juice and parsley. Blend until you have a smooth creamy mixture. Season to taste
  • Make kebabs alternating the lamb and pepper. Grill on all sides or on the barbecue. Season after cooking and serve with the two sauces (the aubergine caviar should be eaten lukewarm or cold.) 

Chef's Tip

For extra heat add freshly chopped chilli to the sauce.

Recommend this recipe

Share: