Vietnamese bun ve
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The advice : This dish is well-known as bo-bun, but "bo" means beef and this one is vegetarian !
Seasons are given for information only. Some fruits and vegetables can often extend their seasonality, depending on varietals and localities, inquire.
- 1/3 lbs rice spaghettis
- Some spring onions
- 5 vegetable spring rolls
- 1 fistful unsalted peanuts
- 3/5 cup of soy sauce
- Some soya bean sprouts
- 1 carrot
- 1 avocado
- 1 branch of mint
- Sesame seeds
- half cucumber
- Some salad leaves
- Peel and cut into slivers the avocado, the cucumber and the carrot.
- Wash salad leaves
- Crush peanuts.
- Chop finely mint and spring onions.
- Stream rice spaghettis and let them cool down.
- Cook the nems in the oven or in a pan, they should be crispy.
- Into 2 bowls, leave salad leaves and then add rice spaghettis.
- Then add vegetables, soya bean sprouts and nems cut in 2.
- Dust bowls with peanuts, mint, spring onions and sesame seeds.
- In another bowl, prepare the sauce : mix soya sauce with 1/5 cup of water and e 1/2 lemon juice.
- Pour the sauce into the bun ve.
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