Ho Chi Minh Surf and Turf
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!
Ingredients
- 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
Instructions
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First, gather all of the ingredients together.
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Mince the garlic, grate the ginger, and slice the chili and spring onions. Additionally, chop the coriander and mint.
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Following the instructions on the noodle packet, soak until soft. Once soft, drain the noodles into a large bowl.
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If the peanuts are not already roasted then heat through in a dry skillet until the nuts start to color.
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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.
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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.
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Now tip the wok contents into the noodle bowl and mix all of the ingredients together.
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Add the spring onions, fish sauce, chilis, coriander, mint, peanuts, and lime juice and mix together.
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Finally, season with the salt and black pepper to taste.
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And there you have it. Eat straight away or allow to cool and serve as a salad. Either way, very yummy!!
