Vietnamese
Vietnamese - Sauces and Sides
Vermicelli Noodles Sauce and Side
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g dried rice vermicelli
- • 3 tbsp vegetable oil
- • 3 spring onions, finely sliced
- • 2 tbsp fish sauce
- • 1 tbsp sugar
- • 1 tbsp lime juice
- • 2 garlic cloves, minced
- • 1 red chili, sliced
- • 1/2 tsp black pepper
Preparation Steps
1
Phase 1
Soak the vermicelli in warm water until pliable, then drain well.
2
Phase 2
Dissolve the sugar in the fish sauce and lime juice, and stir in the garlic.
3
Phase 3
Heat the oil in a wide pan and pan-fry the vermicelli in a flat cake until crisp and golden underneath.
4
Phase 4
Flip and fry until both sides are golden and crisp.
5
Phase 5
Spoon over the sauce and toss to soften and coat the noodles.
6
Phase 6
Top with the sliced spring onions, chili, and black pepper, and serve as a side.