Vietnamese
Vietnamese - Bun Noodles
Baby Corn 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
- • 200g prawns, peeled and deveined
- • 150g baby corn, halved lengthwise
- • 1/2 cup coconut milk
- • 1 tbsp fish sauce
- • 2 tsp sugar
- • 2 cloves garlic, minced
- • 1/2 cup bean sprouts
- • Fresh mint and coriander
Preparation Steps
1
Phase 1
Simmer the coconut milk with fish sauce, sugar, and half the garlic until slightly thickened.
2
Phase 2
Pan-fry the prawns with the remaining garlic until pink, then add the baby corn.
3
Phase 3
Stir the coconut sauce into the pan and toss until everything is glossy.
4
Phase 4
Divide the noodles between bowls and add the bean sprouts.
5
Phase 5
Spoon the prawns and baby corn over the noodles with the sauce.
6
Phase 6
Garnish with mint and coriander, add nuoc cham, and toss.