Stir Fry Beef /pork/prawn chicken with Chilli and Lemongrass on fresh rice Noodle with Special HCM Cooking class dressing sauce serve 1
Ingredients :
Dressing sauce :
- 1 tablespoons of kumquat juice (“nước tắc”)
- 1 tablespoons of sugar
- 1 tbsp Nuoc Mam (fish sauce)
- 1 teaspoons of minced garlic (“tỏi”)
- 1 teaspoons of minced red long chili (medium spicy)
- 1tbsp water
Method : Mixed well together until the sugar disolved
Ingreidients for Stir Fry :
- 200gr Rice Noodle
- Vietnamese Basil 5leaves
- Vietnamese Mints 5 leaves
- Lemon mints 5 leaves
- Regular Mints 5 leaves
- Shiso Leaves 5 leaves
- Sliced carrot 20gr
- Sliced Onion 20gr
- Sliced Beef Fillet 50gr
- Sliced Mushrooms 20pgr
- Lemongrass Minced 1tbsp
- Ginger 1tbsp
- Garlic 1tsp
- Chilli 1tsp
- Fish sauce 1tbsp
- Oyster sauce 1tbsp
- Sugar 2tsp
- Spring Onion oil 1tbsp
- Roasted peanut 1tbsp
- Fry shallot 1tbsp
- Oil 1tbsp
Method :
- Put 200gr of fresh rice Noodle in the Bowl then roghly chopped all the Mints and Place on the side of The Bowl
- Put 1tbsp of oil into the Wok Then saute ginger ,lemongrass ,garlic ,chilli until the colour golden brown then add onion and beef fillet into the wok
- Stir until the beef cooked then add all the carrot and the Mushroms into the wok . seasoning with 1tbsp fish sauce ,1tbsp oyster sauce and 2 tsp sugar .
- Checking flavour by your convenience
- Pour all the suff into another side of the Bowl .Ganish with roast peanut fry shallot and Spring onion oil ( add hot oil with 2 pinches of salt into the chopped spring oinon .we have spring onion oil)
serve with dressing sauce
