Vietnamese
Vietnamese - Steamed Dishes
Steamed Vermicelli Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 400g dried rice vermicelli noodles
- • 2 tbsp spring onion oil
- • 3 tbsp fried shallots
- • 1 tbsp fish sauce
- • 2 spring onions, sliced
- • 1 tbsp sesame seeds, toasted
- • 1/2 cup lettuce leaves
- • 1 lime, cut into wedges
Preparation Steps
1
Phase 1
Soak the vermicelli in warm water for 15 minutes, then drain well.
2
Phase 2
Press the noodles into small flat nests on a heatproof plate and steam for 10 minutes until tender.
3
Phase 3
Brush each nest with the spring onion oil and season lightly with the fish sauce.
4
Phase 4
Scatter with the spring onions, fried shallots, and sesame seeds.
5
Phase 5
Arrange on the lettuce with lime wedges and serve warm.