Vietnamese
Vietnamese - Bun Noodles
Basil 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
- • 300g chicken thigh, sliced
- • 1 large bunch basil, leaves picked
- • 3 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tbsp oyster sauce
- • 1 tbsp sugar
- • 1 red bird's eye chili, sliced
- • 1/2 cup pickled carrot and daikon
Preparation Steps
1
Phase 1
Toss the chicken with fish sauce, oyster sauce, sugar, and half the garlic.
2
Phase 2
Pan-fry the chicken over high heat until golden and nearly cooked through.
3
Phase 3
Add the remaining garlic and chili, cook for 1 minute, then wilt in most of the basil.
4
Phase 4
Pile the noodles into bowls with the pickles.
5
Phase 5
Spoon the basil chicken and its juices over the noodles.
6
Phase 6
Add nuoc cham and scatter with the reserved basil.