🇻🇳 Vietnamese

Mushrooms Vermicelli Bowl

Name: Mushrooms Vermicelli Bowl
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 1 handful Mint Leaves; 400 g Mushrooms; 3, sliced Spring Onions; 2 tbsp Fish Sauce; 250 g Rice Noodles; 3 cloves, minced Shallots; 250 g Noodles; 2 tbsp Neutral Oil; 100 g Pickled Carrots; 50 g Crushed Peanuts

🇻🇳 Vietnamese

Springy noodles, tender mushrooms and a savoury-sweet glaze, tossed together in minutes. About 17 minutes from fridge to table.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Mint Leaves1 handful
Mushrooms400 g
Spring Onions3, sliced
Fish Sauce2 tbsp
Rice Noodles250 g
Shallots3 cloves, minced
Noodles250 g
Neutral Oil2 tbsp
Pickled Carrots100 g
Crushed Peanuts50 g

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the mushrooms and cook until just done, then splash in the fish sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and thai basil.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

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Watch how it's made

Video: tofu & mushroom vermicelli bowl · on YouTube