المكونات
- Dried mung bean noodles 50g
- Carrots 3, medium
- Spinneysfood Shiitake Mushrooms 30g
- Shallot 1, small
- Garlic 2 cloves
- Fresh ginger 2cm piece
- Spinneysfood Grass-Fed Extra Lean Beef Mince 500g
- Egg white 1, large
- Fish sauce 3 tbsp
- Spinneysfood Pure Sunflower Oil 2L + 1 tbsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Ground White Pepper ½ tsp
- Spinneysfood Fine Grain White Sugar 1 tsp
- Spinneysfood Bottled Drinking Water 325ml, warm
- Spinneysfood Extra Fine Caster Sugar 2 tbsp + 2 tsp
- Corn flour 2 tbsp
- Dried rice paper wrappers 24
- Lime 1
- Bird’s eye chilli 1
- Dried rice vermicelli noodles 345g
- Baby gem lettuce 1 small head
- Spinneysfood Organic Cucumbers 2
- Unsalted roasted peanuts 125g (optional)
- Mung bean sprouts 50g
Nutrition (Per serving)
- سعرات حرارية 869
- دهون 31g
- المشبعة 8g
- بروتين 34g
- الكربوهيدرات 114g
- السكريات 5g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Bún gao xào chay
Vietnamese 60 Mins Prep · 10 Mins Cook
- Soak the mung bean noodles in warm water for 30 minutes. Drain well and cut into ½cm pieces. Finely grate 2 carrots. Finely slice the mushrooms. Finely dice the shallot. Mince 1 clove of garlic. Finely grate the ginger. In a large bowl, combine the noodles, beef mince, vegetables, aromatics, mushrooms, egg white, 1 tbsp fish sauce, 1 tbsp oil, ½ tsp salt, ½ tsp pepper and 1 tsp sugar. Mix until completely combined.
- Place 310ml of warm water and the 2 tsp caster sugar in a large shallow bowl and stir until the sugar dissolves. In a separate small bowl, combine the corn flour and remaining tablespoon of water to make a glue.
- Working with one at a time, place a wrapper in the water for approx. 5-10 seconds. Remove the wrapper from the water and place on a clean plate. Shape approx. 40g of the beef filling into a log and place on one end of the wrapper. Tightly fold the wrapper over the filling once, tuck in the sides and complete folding the wrapper over the filling. Fold a second wrapper around, encasing the seam of the first wrapper and brush the end with the corn flour glue to seal it. Place on a baking tray lined with parchment paper, seam side up. Repeat the process with the remaining ingredients.
- Place the rolls in the refrigerator, uncovered, for approx. 1 hour or overnight. This will help the wrapper dry out which will result in a crunchier texture. Remove the rolls from the fridge 15 minutes before frying.
- Combine 2 tbsp water, 2 tbsp caster sugar, 1 lime, 2 tbsp fish sauce, 1 garlic clove and a chilli in a bowl for the dipping sauce.
- Heat a medium-sized pot of oil to 180°C. Working in batches of 3 or 4, fry the rolls until golden and crispy. approx. 5-6 minutes. Drain the rolls on a rack set over a tray. Once cooled, refry the rolls for a further 1-3 minutes. Drain over a rack set over a tray.
- Cook the vermicelli noodles according to package instructions. Rinse in cold water and set aside.
- Roughly chop the lettuce. Julienne the cucumbers and a carrot. Roughly chop the peanuts.
- Divide the noodles between 4 bowls and top with lettuce, cucumbers, carrots, bean sprouts and herbs. Slice the imperial rolls into bite-size pieces and arrange them over the fresh ingredients. Serve with the dipping sauce on the side.