Vietnamese
Vietnamese - Bun Noodles
Birdseye Chili 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 prawns, peeled and deveined
- • 4 bird's eye chilies, finely sliced
- • 4 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 1/2 cup bean sprouts
- • 1/2 cup cucumber, julienned
- • Fresh mint and coriander
Preparation Steps
1
Phase 1
Simmer the fish sauce, sugar, and 1 chili until syrupy.
2
Phase 2
Pan-sear the prawns with the garlic until just pink.
3
Phase 3
Toss the prawns in the chili glaze until glossy.
4
Phase 4
Layer the noodles, sprouts, and cucumber in bowls.
5
Phase 5
Add the glazed prawns and scatter with the remaining chilies.
6
Phase 6
Pour over nuoc cham and garnish with mint and coriander.