Vietnamese
Vietnamese - Bun Noodles
Vermicelli Noodles Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g dried rice vermicelli noodles
- • 4 chicken thighs, boneless, thinly sliced
- • 2 stalks lemongrass, minced
- • 3 cloves garlic, minced
- • 2 tbsp fish sauce
- • 1 tbsp honey
- • 1/2 cup pickled carrots and daikon
- • 1/2 cup cucumber, julienned
- • 1/4 cup nuoc cham
Preparation Steps
1
Phase 1
Cook the rice vermicelli until just tender, then rinse under cold water and drain well.
2
Phase 2
Coil the noodles into neat nests in the bowls.
3
Phase 3
Toss the chicken with the lemongrass, garlic, fish sauce, and honey, and rest for 20 minutes.
4
Phase 4
Grill or pan-sear the chicken until charred and cooked through.
5
Phase 5
Top each noodle nest with the chicken, cucumber, and pickled carrots and daikon.
6
Phase 6
Pour the nuoc cham over the bowl and serve.