Ingredients
Toasted rice
- ¼ cup (50g) jasmine rice
- 2 fresh makrut lime leaves
Nuoc Mam dressing
- ¾ cup (180ml) water
- 2 tbsp rice wine vinegar
- ⅓ cup (75g) caster sugar
- ⅓ cup (80ml) fish sauce
- 2 tbsp lime juice
- 1 clove garlic, finely chopped
- 1 tsp pickled red chilli or 1 small red chilli, thinly sliced
- 200 g bánh ướt noodles
- 1 finger lime caviar, pearls only
- 2 tbsp finely chopped coriander
Serves: 2
Preparation Time: 25 minutes
Cooking Time: 4 minutes
Method
- For the toasted rice, place a small saucepan over medium-low heat; add jasmine rice and makrut lime leaves. Cook, stirring occasionally, for 10 minutes until the rice is evenly toasted and crispy; allow to cool. Remove makrut lime leaves. Place rice into a spice grinder or blender and process until coarsely ground
- For the nước mắm dressing, place a small saucepan over medium heat; add water, vinegar, sugar and fish sauce; stir until sugar dissolves; cool for 5 minutes. Add lime juice, garlic and pickled red chilli. Mix until well combined. Allow to cool completely.
- For the noodles, cut into 10cm lengths and place in a bowl of cold water to soak for a few minutes. Separate with your fingers and place noodles in a serving bowl; cook in the steam oven preheated to 100°C and steam for 4 minutes.
- Dress noodles with nước mắm dressing, toasted rice, finger lime caviar and coriander; serve immediately.
Recipe notes
- Bánh ướt noodles can be found in most Asian markets. To remove caviar from finger lime, cut it in half and use the back of a spoon to scrape. Substitute grated lime rind if you can’t find finger limes. Pickled red chilli is available in Asian markets. Substitute with 1 small chopped red chilli if you like. Keep cooled toasted rice in an airtight container for up to 3 weeks. Toasted rice is a great textural element for salads. Keep the remaining dressing in a sealed glass jar in the refrigerator for up to 2 weeks.
Featured appliance
Gaggenau 400 Series 60cm Combi-Steam Oven BS454111. Shop the entire Gaggenau range here.
Appliance notes
Gaggenau is regarded as one of the world’s leading appliance brands. Its innovative range has a host of unique offerings to transform your kitchen into a cooking paradise. You’ll love its ergonomic ovens with side-opening doors and sleek, modern look.
Chef: Scott Lord, Head Chef, New Quarter, Melbourne
Born in Dunedin, New Zealand, Scott has been passionate about cooking since childhood. After joining Dunedin’s Pier 24 as chef de partie under Michael Coughlin, he worked at the Melbourne institutions Cumulus Inc., Commune Group’s Tokyo Tina and Sunda Dining. He is now back with Commune at New Quarter, where he has created a menu of refined and inventive dishes that accentuate a Melburnian take on Vietnamese cuisine.
This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
