Vietnamese
Vietnamese - Bun Noodles
Rice Paper Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 100g rice paper sheets, cut into triangles
- • 4 chicken thighs, boneless, thinly sliced
- • 200g rice vermicelli noodles, cooked
- • 3 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 2 tbsp vegetable oil
- • 1/4 cup nuoc cham
- • 1/2 cup pickled carrots and daikon
Preparation Steps
1
Phase 1
Cut the rice paper sheets into triangles.
2
Phase 2
Deep-fry or pan-fry the rice paper in hot oil for a few seconds until puffed and crisp, then drain.
3
Phase 3
In a little fresh oil, fry the garlic until fragrant, add the chicken, and stir-fry with the fish sauce and sugar until glazed.
4
Phase 4
Pile the rice vermicelli in bowls, top with the glazed chicken and pickled carrots and daikon.
5
Phase 5
Break the crispy rice paper over the top just before serving.
6
Phase 6
Pour the nuoc cham over the bowl and serve immediately so the rice paper stays crisp.