Beef Bún xào

Method

Silky rice vermicelli stir-fried in a wok with seared beef strips and crunchy vegetables. The aroma of oyster and soy sauce coats every ingredient with an appetizing gloss.

1. 1

   Submerge the vermicelli in a large volume of hot but not boiling water for 8 to 10 minutes. They should become tender to the bite while remaining elastic. Drain well and set aside.

2. 2

   Slice the beef into very thin strips against the grain. In a smoking wok with a little peanut oil, sear the meat over high heat until browned but still rare in the center. Remove and set aside.

3. 3

   Add a dash of oil. Toss in the minced garlic and sliced onion. When the garlic browns, add the carrot sticks and chopped pak choi. Stir-fry for 2 minutes: the vegetables must remain crunchy and brightly colored.

4. 4

   Add the vermicelli to the wok. Pour in the sauce mixture and sugar. Stir vigorously until the noodles are glossy and have absorbed all the liquid. The sauce should coat every strand.

5. 5

   Return the beef and bean sprouts to the wok. Mix for 30 seconds to heat everything through without cooking the sprouts, which must stay juicy. Serve immediately with crushed peanuts and fried onions.