Yeap, that's the same noodles Deardo fell so in love with after trying it at Vietnam House in Genting.
And it was 80% successful!!!
But I don't really think I will make this again. You will know why after reading this post...
I'll go straight into the entire process. You will pick up the ingredients along the way.
For the noodles:1) Soak appropriate amount of thick bihun in water until they are softer.
2) Then boil them up in some hot water. Drain and set aside.
The MOST IMPORTANT gravy:
1) Melt appropriate amount of sugar in some boiling water.2) As the water became sugar syrup, turn off the fire.
3) Add in some nicely chopped red chili (seeds removed) and garlic, squeeze generous amount of lime into it, then generous amount of fish sauce to taste.4) From here on, I just tasted the gravy and adjust the taste accordingly until I think it tasted okay.
5) To make it a refreshing and soothing noodles, chuck the gravy into the fridge before consuming.
The raw peanuts:
1) Fry the peanuts in a dry wok over medium fire.2) Stir accordingly until you can see some of them turning black.
3) Remove from wok, try to remove as much of the skin as possible.4) As the peanuts get cooler, dumb them into a blender and blend until they are like crushed peanuts. (That's the lazy way lar, we don't have the traditional rock crusher mah...)
For the Chicken:
I used some chicken chops to replace the deep fried spring rolls.
1) Marinate the chicken chops with Sha Cha sauce (yes, it's our favourite Sha Cha sauce!) for at least 3 hours.
2) Simply just pan fry them until they are cooked. Remove from pan and cut into strips.
(This is exactly like the Sha Cha Chicken Chop with Aglio Olio I made earlier.)
The rest of the ingredients: Simply boil some fresh beansprouts, cut cucumbers, carrots and lettuce into strips. And pinch some fresh and clean mint leaves.
Finally in a bowl, combine all ingredients, pour in the gravy and stir them well for a bowl of refreshing and very healthy Vietnamese Dried Noodles! Colourful, isn't it???
Isn't that a lot of work before we could enjoy the meal, finally? Without Deardo's help I think I might have to spend probably the entire day in the kitchen preparing this dish! Even he was so exhausted he said that was the first and last time we are making this! Taste wise, the dish was, like I said, 20% off the perfect score. The problem was the gravy was not sweet and salty enough. But the noodles went pretty well with the Sha Cha Chicken! :)Deardo was a huge supporter of the dish from beginning till the end! :)
It was definitely a very tough job preparing the dish. I don't know how many of you would try this at home but well, maybe if you are free enough then you should! And guess what, some of these ingredients can be used in other methods to make the Vietnamese Rice Paper Rolls. And that includes the gravy as the dipping sauce!
By the way, while people are busy rallying in the city of KL, I am home in Taiping for a nice and sweet weekend! :)