Bo Bun Style Lamb Recipe

PREP: 15 mins COOK: 5 mins Add to My Favourites

There’s no fun without Bo Bun. Go Asian fusion in the kitchen tonight with Bo Bun-style lamb, prepared in 15 minutes and sizzled for 5. Add freshly chopped chilli to the sauce if you can handle the heat!

30 Ratings



  • 1 clove garlic, crushed
  • 2 tbsp soy sauce
  • 2 stems lemongrass, first two layers discarded, finely chopped
  • 2 tbsp oyster sauce


  • 8 tbsp sugar
  • 8 tbsp fish sauce
  • 4 tbsp white wine vinegar
  • 4 tbsp lime juice

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


Step 1

In a small bowl mix the marinade ingredients together, add the lamb, mix gently, cover and leave to stand. 

Step 2

Meanwhile, prepare the sauce; dissolve the sugar in a saucepan with 150ml water over a low heat – remove from heat and add the remaining ingredients, then leave to cool.

Step 3

Plunge the vermicelli into a pan of boiling water, cover, remove from heat, leave for 2-3 minutes or according to the pack instructions, drain and rinse thoroughly in cold water, drain again and leave to cool.

Step 4

Heat the oil in a non-stick wok or frying pan and stir fry the lamb over a high heat for 2-3 minutes.

Step 5

Divide the vermicelli into large bowls and add the carrots, cucumber, beansprouts, lettuce and herbs, pour 4 tablespoons of sauce into each bowl, add the sliced lamb and sprinkle over the peanuts. Serve the remaining sauce as an accompaniment. 

Chef's Tip

For extra heat add freshly chopped chilli to the sauce.

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