Vietnamese
Vietnamese - Bun Noodles
Coconut Milk 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
- • 1/2 cup coconut milk
- • 1 tbsp fish sauce
- • 1 tbsp brown sugar
- • 2 cloves garlic, minced
- • 1/2 tsp turmeric
- • 1/2 cup shredded lettuce
- • 1 lime, cut into wedges
Preparation Steps
1
Phase 1
Simmer the coconut milk, fish sauce, sugar, turmeric, and garlic until thickened.
2
Phase 2
Add the prawns and poach for 3-4 minutes until pink and glossy.
3
Phase 3
Divide the noodles and lettuce between bowls.
4
Phase 4
Spoon the coconut prawns over the noodles.
5
Phase 5
Serve with lime wedges, mint, coriander, and nuoc cham.