Vietnamese
Vietnamese - Bun Noodles
Watercress Bun Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g watercress, trimmed
- • 300g beef sirloin, thinly sliced
- • 200g rice vermicelli noodles, cooked
- • 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
Trim the watercress and slice the beef thinly.
2
Phase 2
Sear the beef in a hot pan with the oil until browned and just cooked.
3
Phase 3
Add the garlic, fish sauce, and sugar, and toss to glaze.
4
Phase 4
Pile the rice vermicelli in bowls, add the warm beef, then the watercress and pickled carrots and daikon.
5
Phase 5
Pour the nuoc cham over the bowl and serve with the watercress leaves still bright and crisp.