Vietnamese
Vietnamese - Bun Noodles
Bean Sprouts 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 shoulder, sliced
- • 1 cup bean sprouts, blanched
- • 2 tbsp fish sauce
- • 1 tbsp brown sugar
- • 2 cloves garlic, minced
- • 1/2 tsp black pepper
- • 1/2 cup shredded lettuce
- • 1/4 cup roasted peanuts, crushed
Preparation Steps
1
Phase 1
Coat the pork with fish sauce, sugar, garlic, and pepper; rest for 20 minutes.
2
Phase 2
Grill the pork until caramelised and charred at the edges.
3
Phase 3
Dip the bean sprouts in boiling water for 30 seconds and drain.
4
Phase 4
Fill bowls with noodles, lettuce, and the bean sprouts.
5
Phase 5
Lay the grilled pork over the sprouts.
6
Phase 6
Scatter the crushed peanuts, mint, and coriander over the top.
7
Phase 7
Pour over nuoc cham and toss before eating.