How to Make Vietnamese Fried Noodles with Spicy Peanut Sate, Beef and Fragrant Herbs Asian Cooking Recipe Cuisine

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Vietnam Fried Noodles with Spicy Peanut Sate, Beef and Fragrant Herbs 


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 4 Servings:

 I5- 30ml/1 - 2 tbsp  vegetable oil

 300g/lloz beef  sir loin, cut against the grain in thin slices

 225g/80z  dried  rice  sticks  (vermicelli) soaked  in warm  water for  20  minutes 

 225g/80z/1  cup  beansprouts 

 5- 10ml/1-2 tsp fish sauce

 1 small bunch each of fresh basil and mint, stalks removed, leaves shredded to garnish

 For the sate:

 4  dried  Serrano chillies, seeded

60ml /4  t bsp  groundnut  (peanut)  oil 

 4- 5 garlic  cloves,  crushed

5- 10ml/1-2 tsp  curry  powder

1/3 cup roasted peanuts, finely ground

 Directions:

 To make the sate, grind the Serrano chillies in a mortar or with a pestle. Heat the oil in a heavy pan and stir in the garlic until it begins to colour. Add the chilies, curry powder and the peanuts and stir over a low heat, until the mixture forms a paste. Remove the pan from the heat and leave the mixture to cool.

 Heat a wok or heavy pan and pour in 1 tbsp of oil. Add the sliced beef and cook for 1-2 minutes and stir in 1-1/2 tsp of the spicy peanut sate. Tip the beef onto a clean plate and set aside. Drain the rice sticks.

 Add 1 1/2 tsp oil to the wok and add the rice sticks and 1 tbsp sate. Toss the noodles until coated in the sauce and cook for 4-5 minutes or until tender.
Toss in the beef for 1 minute, then add the beansprouts with the fish sauce. Tip the noodles on to a serving dish and sprinkle with the basil and mint. Serve with pickles.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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