Vietnamese
Vietnamese - Bun Noodles
Lotus Root Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 400g pork belly, thinly sliced
- • 200g lotus root, peeled and thinly sliced
- • 200g rice vermicelli noodles, cooked
- • 2 tbsp rice vinegar
- • 1 tbsp sugar
- • 1 tsp salt
- • 2 stalks lemongrass, minced
- • 2 tbsp fish sauce
- • 1/4 cup nuoc cham
Preparation Steps
1
Phase 1
Slice the pork and the lotus root thinly.
2
Phase 2
Toss the lotus root with the rice vinegar, half the sugar, and the salt, and set aside for 20 minutes.
3
Phase 3
Rub the pork with the lemongrass, fish sauce, and remaining sugar, and rest for 20 minutes.
4
Phase 4
Grill or pan-sear the pork until charred and cooked through.
5
Phase 5
Divide the rice vermicelli among bowls, top with the pork and the drained pickled lotus root.
6
Phase 6
Pour the nuoc cham over the top and serve.