Recipe for fried glass noodles with crab meat & fried rice noodles with beef

glass noodle with crab meat

Simple Miến Xào Cua (fried glass noodles with crab meat)

Ingredients

Cooked meat (thịt cua) and tomalley (gạch cua) from a 1kg mud crab

1 egg (trứng)

1 tbsp water (nước)

1 ½ tbsp fish sauce (nước mắm)

½ white pepper powder (bột tiêu trắng),

4 tbsp chopped fresh coriander (là ngò)

1-2 tbsp pork fat oil (dầu mỡ heo)

1 small yellow onion (hành tây), peeled, thinly sliced

6 fresh wood ear mushrooms (nấm mèo), cut into strips

120-gram glass noodles (miến dong riềng), soaked in water until soft, drained

1 lime (chanh), cut into wedges

1. In a bowl, combine the tomalley, egg, water, fish sauce, pepper, and chopped coriander and mix well. Add more water of needed.

2. In a wok, heat the pork fat oil over medium heat. Add onion and stir-fry for 2 minutes. Add crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry to soften.

3. Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavours by stir-fry quick. The noodles will become translucent and lightly golden.

4. Off the heat and taste and adjust with extra fish sauce and pepper if needed. Transfer to a serving plate and serve immediately with lime wedges.

Simple Phở Xào (fried rice noodles with beef)

Ingredients

150 gram, fresh rice noodles (bánh phở tươi)

200 gram, flank steak (một miếng thịt bò), cut into 1/2 cm thick

1 ginger root (gừng), peeled

2-3 tbsp pork fat oil (dầu mỡ heo)

Marinade

1 tsp cornstarch (bột bắp)

¼ tsp sugar (đường)

¾ tsp fish sauce (nước mắm)

1 ½ tsp light soy sauce (nước tương)

Garnishes

4 spring onions (hành ta), clean and cut into 5 cm lengths, white and green parts separated

1 medium yellow onion (hành tây), peeled, sliced lengthwise 1 cm thick

1 tomato (cà chua), cut into wedges

400-gram Chinese chives (hẹ), bottom trimmed, cut into 5 cm lengths

1 lime (chanh), cut into wedges

Seasoning

Fish sauce (nước mắm), soya sauce (nước tương), white pepper powder (bột tiêu trắng), sugar (đường), salt (muối).

1. To make a marinade, in a shallow bowl large enough to accommodate the beef, combine the cornstarch, sugar, fish sauce, and soy sauce and mix well. Add beef and ginger. Coat the beef evenly. Set aside to marinate for 10 minutes.

2. To sauté the beef, heat 1 tbsp of pork fat in a large wok. Stir-fry the white spring onion and the sliced yellow onion (hành ta and hành tây). Increase the heat to high and add the beef. Sit-fry quick until the beef is still rare. Transfer to the plate.

3. Lower the heat to medium and add the remains 1 tbsp of pork fat, add tomato, and stir-fry for 1 minute, or until heated through. Increase the heat to high and add the noodles and stir-fry until it’s really heated up. Add seasoning. Toss back the beef, Chinese chives, combine all ingredients. Add the green parts of spring onion. Adjust the seasoning and serve hot with lime wedges.

Quick • Affordable • Sustainable • No MSG-Added

To serve fresh, wholesome and reasonably priced Vietnamese food and practise sustainable business.

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Singapore

Same day delivery via Deliveroo.

Same day islandwide delivery via foodline.

Bulk Order (min $250) via Catersmith. Order must be placed at least 3 days in advance.

Indonesia

NamNam Jakarta can be ordered via the GO-JEK app.