Vietnamese
Vietnamese - Bun Noodles
Pineapple Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 4 chicken thighs, boneless, cubed
- • 200g fresh pineapple, cut into chunks
- • 200g rice vermicelli noodles, cooked
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 1 tbsp vegetable oil
- • 3 cloves garlic, minced
- • 1/4 cup nuoc cham
- • 1/2 cup pickled carrots and daikon
Preparation Steps
1
Phase 1
Cube the chicken and cut the pineapple into chunks.
2
Phase 2
Melt the sugar with the fish sauce in a hot wok until it turns deep gold.
3
Phase 3
Add the chicken and cook until caramelised and cooked through.
4
Phase 4
Add the pineapple and toss until lightly caramelised.
5
Phase 5
Lay the rice vermicelli in bowls, top with the pineapple chicken, and add the pickled carrots and daikon.
6
Phase 6
Pour the nuoc cham over the top and serve.