Vietnamese
Vietnamese - Bun Noodles
Cauliflower 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 cauliflower florets
- • 200g firm tofu, cubed
- • 1 tsp turmeric
- • 1 tbsp soy sauce
- • 1 tbsp fish sauce
- • 2 tbsp honey
- • 1/2 cup bean sprouts
- • 1/4 cup roasted peanuts
Preparation Steps
1
Phase 1
Toss the cauliflower and tofu with turmeric, soy sauce, and half the honey; roast at 200C for 25 minutes.
2
Phase 2
Stir the remaining honey and the fish sauce into a small glaze.
3
Phase 3
Toss the roasted cauliflower and tofu in the glaze.
4
Phase 4
Fill the bowls with noodles and sprouts, and top with the roasted vegetables.
5
Phase 5
Scatter the peanuts, mint, and coriander, and pour over nuoc cham.