Vietnamese
Vietnamese - Bun Noodles
Prawn Bun Noodles
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g prawns, peeled and deveined, tails on
- • 200g rice vermicelli noodles, cooked
- • 2 stalks lemongrass, minced
- • 3 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 1 tbsp vegetable oil
- • 1/4 cup nuoc cham
- • 1/2 cup pickled carrots and daikon
Preparation Steps
1
Phase 1
Peel and devein the prawns, keeping the tails on.
2
Phase 2
Toss the prawns with the lemongrass, garlic, fish sauce, and sugar, and rest for 15 minutes.
3
Phase 3
Grill or pan-sear the prawns until pink and lightly charred.
4
Phase 4
Lay the rice vermicelli in bowls, top with the prawns and pickled carrots and daikon.
5
Phase 5
Pour the nuoc cham over the bowl, scatter with fresh herbs, and serve.