Ho Chi Minh Surf & Turf. Southeast Asian noodles at their finest. Enjoy them as a hot noodle dish or as a delicious cold salad. Whichever you choose this a wonderful recipe and a very simple dish to make.
Look at this beauty…
There are many Asian noodle recipes. However, combining the herbs and spices with a combination of lean ground beef and plump and juicy large shrimp makes this one of the best. There are a good number of ingredients but all are fresh and make this a wonderfully refreshing recipe.
So, let’s make it…
1. Gather the ingredients together
All in all, and including the seasoning, there are 17 individual ingredients for this Eastern recipe. However, don’t let that put you off from making this Asian delight. Preparation time and cooking are only around 20 minutes and, if enjoying as a cold salad, you can leave it for later and serve when you are ready.
As always, first, gather the ingredients together…
The ingredient measurements to serve 4 are listed in the printable recipe below but the key ingredients are lean ground beef, freshly cooked shrimp, Asian glass noodles, chili, lime juice, garlic, ginger, fresh herbs and, of course, that staple Asian ingredient, fish sauce.
With everything together then the preparation can begin.
2. Prepare the ingredients
From a knife work standpoint, all that needs to be prepared is to finely chop the spring onions and chili, and mince the garlic and ginger. In addition, roughly chop the basil and coriander. That’s it!
Next, prepare the noodles by soaking them in water in line with the instruction on the packet. They only need to go soft. Once ready strain and place in a large bowl.
Finally, dry roast the peanuts by pan-frying in a dry skillet until they start to color.
3. Prepare the warm ingredients
To prepare the warm ingredients, start by heating the oil in a large wok. Add the ground beef and Chinese five-spice and fry the beef until it is browned and starts to crisp.
Next, lower the heat and add the prawns, garlic, ginger, and sugar and cook through for a further 5 minutes. Keep stirring and make sure the garlic does not burn.
4. Finish and serve
With the ground beef and prawn stir-fry cooked tip the wok contents into the bowl with the noodles and mix thoroughly together. Add the spring onions, fish sauce, chili, mint, coriander, peanuts, and lime juice and mix together.
Finally season to taste…
And that, my noodle nuts is all there is to it. Yes, a few ingredients but that’s part of the fun. Fresh and zingy Ho Chi Minh Surf & Turf right in your own kitchen. Absolutely delicious and a wonderfully versatile recipe. Enjoy as a hot noodle main meal or a refreshing cold salad for lunch. Either way, very yummy!!
I do hope you enjoyed this taste of the Orient. If you’d like to be kept up to date with all new recipes from The Yum Yum Club why not sign up to our newsletter at the top of this page. Alternatively, you can follow us on Facebook, Pinterest, or Instagram by clicking the link.
As always, many thanks for reading and until next time… Steve.
5. Nutritional values
6. Printable recipe
Ho Chi Minh Surf & Turf. The spicy taste of Vietnamese cooking in your own kitchen. Serve as a hot noodle dish or a refreshing cold salad. Either way... Yum!
- 10 ½ oz Chinese cellophane noodles Metric, 300 grams
- 7 oz lean ground beef Metric, 200 grams
- 2 tsp Chinese five-spice
- 5 tbsp olive oil
- 2 cloves of garlic, minced
- 2 tsp fresh ginger, grated
- 3 ½ oz cooked, peeled large shrimp Metric, 100 grams
- 3 tsp sugar
- 1 cup spring onions, sliced
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 2 fresh chili peppers, sliced
- 1 cup fresh coriander, chopped
- 1 cup fresh mint, chopped
- 1 cup roasted peanuts
- 1 tsp sea salt
- 1 tsp ground black pepper
First, gather all of the ingredients together.
Mince the garlic, grate the ginger, and slice the chili and spring onions. Additionally, chop the coriander and mint.
Following the instructions on the noodle packet, soak until soft. Once soft, drain the noodles into a large bowl.
If the peanuts are not already roasted then heat through in a dry skillet until the nuts start to color.
Using a wok, add the oil and heat until hot. Now, add the ground beef and Chinese five-spice and cook until brown and crispy.
Next, add the prawns, sugar, garlic, and ginger and cook through for 5 minutes. Lower these heat if need be. The spice should heat through and not burn.
Now tip the wok contents into the noodle bowl and mix all of the ingredients together.
Add the spring onions, fish sauce, chilis, coriander, mint, peanuts, and lime juice and mix together.
Finally, season with the salt and black pepper to taste.
And there you have it. Eat straight away or allow to cool and serve as a salad. Either way, very yummy!!