Vietnamese
Vietnamese - Bun Noodles
Asparagus Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g rice vermicelli, cooked
- • 250g pork belly, thinly sliced
- • 150g asparagus, trimmed and halved
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 2 cloves garlic, minced
- • 1 stalk lemongrass, minced
- • 1/2 cup pickled carrot and daikon
- • Fresh mint and coriander
Preparation Steps
1
Phase 1
Toss the pork with fish sauce, sugar, garlic, and lemongrass; rest for 20 minutes.
2
Phase 2
Blanch the asparagus in boiling water for 2 minutes, then drain.
3
Phase 3
Grill the pork and asparagus until the pork caramelizes and the asparagus chars at the tips.
4
Phase 4
Pile the noodles into bowls with the pickles and herbs, then top with the pork and asparagus.
5
Phase 5
Spoon over nuoc cham and scatter with extra mint and coriander.
6
Phase 6
Toss well before eating.