Bun Noodles

Earlier on in the day I set myself a challenge to make a Vietnamese Ngoc Cham sauce, and it turned out blimming good. It kicks a punch, full of red chillis, mixed with loads of lime juice, fish sauce, tamari, a sprinkling of coconut sugar, a dash of garlic oil and some water. Here it is served with brown rice noodles, finely sliced radishes, carrots, red cabbage, bean sprouts, mint, green chili’s and marinated ginger fried prawns. I’m kind of regretting chopping the chillis without gloves, just rubbed my eyes!
Vietnamese Bun Noodles

Vietnamese Bun Noodles

Yield: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Vietnamese Bun Noodles

Ingredients

Ngoc Cham

  • 1 tbsp Fish Sauce
  • 1 Lime
  • 1 tsp Coconut Sugar
  • 1 Red Chilli
  • 1 tbsp Tamari Sauce
  • Water, dash
  • Garlic Oil, dash

Bun Noodles

  • 2 Brown Rice Noodle Nests
  • Beansprouts, generous handful
  • Coriander leaves, generous handful
  • Mint leaves, generous handful
  • 1/4 Head Lettuce, finely sliced
  • 2 Carrots, julienne
  • 8 Radishes , quartered
  • 1/4 Cucumber, julienne

Protein - choose from marinated firm tofu or prawns or a rare cooked tuna steak or beef steak.

  • 1 tbsp Tamari Sauce
  • 1 tbsp Garlic Oil
  • 1 cm Grated Ginger

Instructions

  1. Combine all of the Ngoc Cham ingredients in a jam jar, shake to combine and set to one side.
  2. Prepare the noodles and rinse thoroughly with cold water. Shake the excess water out to dry and set to one side.
  3. If you're using tofu or prawns, get this marinated now by placing in a bowl with the tamarin, garlic oil and grated ginger. Set aside until ready to cook.
  4. Prepare the vegetables and set to one side.
  5. Cook your prawns/tofu/tuna/beef.
  6. Assemble your dish by placing the noodles at the bottom of the bowl, vegetables on top, add your tofu/prawns/tuna/beef and a sprinkling of toasted peanuts, then pour the Ngoc Cham sauce on top and enjoy.
© Matt Costello

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