Fish Noodle Bún Chả
Ingredients:
- 3 packs DoDo fish noodles
- 2 packs DoDo vegetable fish balls
- Oil for deep frying
- 50g Thai basil
- 50g coriander
- 50g mint
- 100g lettuce
- 60g shredded carrots
- 150g shredded cucumber
- 2 tbsp sugar
- 2 tbsp rice vinegar
- ½ tsp salt
Dipping sauce:
- 200ml water
- 3 tbsp rice vinegar
- 2 tbsp fish sauce
- 2 tbsp sugar
- 2 tbsp minced garlic
- 1 whole finely diced red chilli
Directions:
- In a bowl, mix all the ingredients for dipping sauce together, mix well and set aside.
- Pickle shredded cucumber and carrots with sugar, salt and rice vinegar. Mix well and set aside.
- Deep fry 2 packs of DoDo vegetable fish balls until brown, drain and set aside.
- Cook 3 packs of fish noodles in boiling water for 3 minutes or until cooked, strain and set aside.
- To assemble, add a few pieces of lettuce to a bowl followed by a serving portion of fish noodles.
- Add pickled vegetables (carrots & cucumber), fried DoDo vegetable fish balls and you choice of fresh herbs like mint, Thai basil and coriander.
- Serve with dipping sauce on the side.
