Vietnamese
Vietnamese - Bun Noodles
Ginger 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 minced chicken
- • 2 tbsp ginger, grated
- • 2 spring onions, chopped
- • 1 tbsp fish sauce
- • 1 tbsp soy sauce
- • 1 tsp sugar
- • 1/2 cup pickled carrot and daikon
- • Fresh mint and coriander
Preparation Steps
1
Phase 1
Combine the chicken with ginger, spring onion, fish sauce, and half the soy; shape into meatballs.
2
Phase 2
Pan-fry the meatballs until golden and cooked through.
3
Phase 3
Toss the meatballs in the remaining soy and sugar until sticky.
4
Phase 4
Divide the noodles and pickles between bowls.
5
Phase 5
Top with the meatballs, pour over nuoc cham, and garnish with mint and coriander.