Vietnamese
Vietnamese - Bun Noodles
Bamboo Shoots 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 chicken breast, shredded
- • 150g bamboo shoots, sliced
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 3 cloves garlic, minced
- • 1 shallot, sliced
- • 1/2 cup shredded lettuce
- • Fresh mint and coriander
Preparation Steps
1
Phase 1
Sear the bamboo shoots in oil with the shallot until golden, then set aside.
2
Phase 2
Stir-fry the shredded chicken with garlic, fish sauce, and sugar until well coated.
3
Phase 3
Return the bamboo shoots to the pan and toss everything together.
4
Phase 4
Layer the lettuce, noodles, and the chicken-bamboo topping in bowls.
5
Phase 5
Add pickled carrot and daikon, mint, and coriander, then pour over nuoc cham.