Bun Vermicelli Burrito
Grilled beef and shrimp stuffed in a burrito with rice noodles and spring rolls, inspired by Vietnamese Bun Vermicelli bowls
Servings: 4 burritos
Calories: 1158kcal
Equipment
Ingredients
Nouc Cham Salsa
- 1 English cucumber diced
- 2 tomatoes diced
- 15 sprigs mint finely chopped
- 2 scallions diced
- 2 cloves garlic grated
- 1/2 cup julienned carrot
- 1/2 cup julienned daikon radish
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
Meats and Marinade
- 1/4 cup fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 3 stalks lemongrass rough husks removed, sliced thin
- 1 pound sirloin sliced thin
- 1/2 pound shrimp
Burrito
- 4 12 inch flour tortillas
- 12 ounces vermicelli rice stick noodles prepared to package instructions
- 8 spring rolls
- peanuts
- sriracha
Instructions
- Mix all the salsa ingredients in a large bowl. Season with salt to taste. Stir and set aside until ready to use.
- Mix the marinade in a measuring cup. Pour evenly over the two different meats. Set aside in the fridge for about an hour.
- Grill the shrimp over super high heat to char and cook through. Repeat with the steak.
- Prepare the spring rolls to package instructions.
- Steam the tortilla by wrapping it in a damp paper towel and microwaving for 15 seconds.
- Place the tortilla onto a piece of foil and top with some rice noodles. Next add the salsa and make sure to add a lot of the juices from the salsa to soak into the noodles.
- Next top with spring rolls, then the shrimp and steak. Top with peanuts and more salsa.
- Roll the burrito tight and wrap in foil. Serve with sriracha.
Nutrition
Calories: 1158kcal | Carbohydrates: 171g | Protein: 60g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 164mg | Sodium: 3100mg | Potassium: 1326mg | Fiber: 9g | Sugar: 17g | Vitamin A: 819IU | Vitamin C: 14mg | Calcium: 343mg | Iron: 11mg