Vietnamese
Vietnamese - Bun Noodles
Long Beans Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 300g long beans, cut into 5cm lengths
- • 300g firm tofu, sliced into thick slabs
- • 200g rice vermicelli noodles, cooked
- • 1/2 cup pickled carrots and daikon
- • 3 cloves garlic, minced
- • 2 tbsp soy sauce
- • 1 tbsp fish sauce
- • 1 tbsp vegetable oil
- • 1/4 cup nuoc cham
Preparation Steps
1
Phase 1
Cut the long beans into lengths and slice the tofu into thick slabs.
2
Phase 2
Pan-fry the tofu until golden and crisp on both sides, then set aside.
3
Phase 3
In the same pan, fry the garlic until fragrant, add the long beans with a splash of water, and stir-fry until bright green and tender.
4
Phase 4
Return the tofu to the pan, add the soy sauce and fish sauce, and toss to coat.
5
Phase 5
Lay the rice vermicelli in bowls, top with the long beans and tofu, and add the pickled carrots and daikon.
6
Phase 6
Pour the nuoc cham over the bowl and serve.