Super fresh Vietnamese flavors are packed into a burrito!
- 1 English Cucumber (diced)
- 3 Tomatoes (diced)
- 15 Sprigs Mint (finely chopped)
- 1 Red Onion (diced)
- 2 Cloves Garlic (grated)
- 1 Tablespoon Fish Sauce
- 2 Limes (juiced)
- 1/4 Cup Fish Sauce
- 1/4 Cup Soy Sauce
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Sambal Chile Paste
- 2 Pounds Skirt or Flank Steak
- Fried Tofu
- Cooked Vermicelli Rice Stick Noodles
- Flour Tortillas
- Bean Sprouts
- Combine all the ingredients to form the salsa. Rest 30 minutes before serving to allow flavors to come together.
- Combine the marinade ingredients and add in the steak. Allow to marinade for 30 minutes or up to 12 hours.
- Grill on high heat for 5 to 7 minutes per side until cooked medium.
- Allow to rest 10 minutes and slice thin against the grain.
- Roll up your burrito starting with the rice noodles and tofu, adding the lettuce, sprouts, peanuts, meat, salsa, and sriracha!
When I get obsessed with something in the food world, my brain can’t stop coming up with new ideas for those flavors. The topic of my obsession these days is Vietnamese Bun, I can’t pass a new Vietnamese restaurant without stopping in and trying their version. Perfect for the hot days of august, Bun is a cooling almost pasta-salad like dish filled with everything I love. Once I had the idea of putting bun into a burrito, the recipe pretty much wrote itself. The rice noodles replace the rice, tofu replaces the beans, and all the other yummy stuff would combine to make the perfect salsa to go in my burrito.
I tried to make homemade tofu and thought it would be ready in time for this recipe. Unfortunately it was a total failure. I went out to the store to grab a package.
Fried up nice.
The salsa is some ingredients from bun, and some from normal salsa. This salsa was the ambassador that brought Mexico and Vietnam together. It was amazing and was the star of the burrito.
Fish sauce and lime juice finish it off.
Perfectly grilled skirt steak marinated in fish sauce, soy sauce, chile paste, and brown sugar.
Rice noodles(lightly dressed in fish sauce), lettuce, peanuts, bean sprouts, and tofu.
Followed by the steak, salsa, and sriracha.
I loved this burrito! Normally if I make a meal this good and no one is around, I get kind of bummed that nobody else can taste the awesomeness. This time however, all I could think about was how good the leftovers would be. I ate these pretty much twice a day for 5 days.
Everything blended perfectly, and it became more than the sum of its parts. It wasn’t just a traditional bun wrapped in a tortilla, it truly was a merging of flavors. If you like bun like I do, do yourself a favor and make these immediately.