Vietnamese Beef Bun Cha Bowl
with Vermicelli Noodles & Crispy Shallots
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Ingredients
1
carrot
1
cucumber
1
baby spinach leaves
1
lemon
1
vermicelli noodles
1
beef strips
1
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1
garlic paste
1
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1
crispy shallots
1
sweet chilli sauce
Not included in your delivery
olive oil
soy sauce
(Contains Gluten, Soy;)
1
rice wine vinegar
Nutritional Values
Instructions
• Boil the kettle. • Grate carrot. Cut cucumber into rounds. Roughly chop baby spinach leaves. Slice lime into wedges. Set aside. • Place vermicelli noodles in a large bowl. Add enough boiling water to cover the noodles. • Cover and set aside until tender, 3-4 minutes. Drain and return to the bowl.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender!
• Add sesame dressing to the noodles. Toss to combine. Set aside. • Return frying pan to medium-high heat. • Return beef to the pan, then add garlic paste, oyster sauce, the soy sauce and a drizzle of rice wine vinegar. Toss until fragrant, 1 minute.
• Divide vermicelli noodles between bowls. • Top with carrot, cucumber, spinach and Vietnamese-style beef. • Sprinkle with coriander and crispy shallots. Drizzle over sweet chilli sauce. Serve with lime wedges.