Vietnamese
Vietnamese - Bun Noodles
Oyster Mushrooms 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 oyster mushrooms, torn into strips
- • 100g cornflour
- • 1 tsp salt
- • 200g rice vermicelli noodles, cooked
- • 2 tbsp vegetable oil
- • 3 cloves garlic, minced
- • 1/4 cup nuoc cham
- • 1/2 cup pickled carrots and daikon
- • 1/2 cup cucumber, julienned
Preparation Steps
1
Phase 1
Tear the oyster mushrooms into bite-sized strips.
2
Phase 2
Toss the mushrooms with the cornflour and salt so they are evenly coated.
3
Phase 3
Fry the mushrooms in hot oil until golden and crispy, then drain.
4
Phase 4
Fry the garlic in a little of the oil until golden and crisp.
5
Phase 5
Layer the rice vermicelli, crispy mushrooms, cucumber, and pickled carrots and daikon in bowls.
6
Phase 6
Scatter over the crispy garlic, pour on the nuoc cham, and serve immediately.