Bun chay

Name: Bun chay
Cook time: 20 min
Yield: 4

with Vietnamese pea balls and hoisin glaze

Ready in around 20 mins

RECIPE FACT:

Bun chay is a Vietnamese noodle salad served with vegetables and herbs.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO COOK THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain into a colander, rinse with cold running water and drain well. Cut the noodle bunch a couple of times through the middle with kitchen scissors.
2. TO PREPARE THE BUN CHAY:

Cut the cucumber cut into 1 cm cubes and place in the salad bowl. Peel the carrots and make ribbons by pulling the peeler the full length along the carrot rotating after each peel. Add the carrot, vermicelli noodles and mizuna to the salad bowl. Remove the mint leaves from their stalks, roughly chop and add to the salad bowl. Just before serving pour in half the lime and sweet chilli dressing and toss to combine.
3. TO COOK THE VIETNAMESE PEA BALLS:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the Vietnamese pea balls and cook for 7-8 mis until crispy. Turn the heat to high, pour in the hoisin glaze and cook for 30-60 secs or until reduced.
TO SERVE:

Spoon bun chay into bowls and top with Vietnamese glazed balls. Sprinkle with toasted peanuts and shallots and pour over remaining dressing.