Vietnamese
Vietnamese - Bun Noodles
Bean Curd 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 firm tofu, cubed
- • 150g bean curd puffs, halved
- • 3 tbsp fish sauce
- • 2 tbsp palm sugar
- • 3 cloves garlic, minced
- • 1 shallot, minced
- • 1/2 cup cucumber, julienned
- • Fresh mint and coriander
Preparation Steps
1
Phase 1
Crisp the tofu cubes and bean curd puffs in oil, then drain on kitchen roll.
2
Phase 2
caramelise the palm sugar until amber, then add fish sauce and shallot.
3
Phase 3
Toss the fried tofu and puffs in the caramel sauce to glaze them.
4
Phase 4
Layer the cucumber, noodles, and glazed tofu in bowls.
5
Phase 5
Add nuoc cham, mint, and coriander, and toss to combine.