Stir-Fried Scallop with Vermicelli. Bun Xao voi So Bien

Vietnamese food


Stir Fry Noodles with Seared Scallops, 
Adapted from Stir Fry Vermicelli with Scallop of Masterchef, Christine Ha
Make 4 servings in a multiple courses meal

Noodles:
 3 tbsp. fish sauce
 3 tbsp. regular soy sauce
1 tbsp. fresh lime juice

1 tbsp. mirin (optional)
1 Tbs rice vinegar or white vinegar
1½ tbsp. sugar
1 small red Thai chili, seeded, finely chopped
8 ounces dried rice vermicelli, small size like angle hair pasta
1 tbsp. canola oil
1 large shallot or 3-4 Asian shallots, coarsely chopped 
1 tbsp. finely chopped garlic 
1 tbsp. finely chopped peeled ginger (Optional)
1/2 lb. oyster mushrooms, halved if large
1 medium carrots, peeled and julienned
 1-2 green onions, thinly sliced 

Scallops:

  16 large sea scallops
  kosher salt 
 1 tbsp. chili oil
 fresh cilantro sprigs, for garnish
Stir fry sauce
Combine the fish sauce, soy sauce, mirin, lime juice, vinegar,hot pepper and sugar in a small bowl until the sugar dissolves. Set aside. 
To cook the vermicelli
Bring a large pot of salted water ( at least 1 tsp salt and 1 quarts water) to a boil over medium high heat. . Add the noodles to the boiling water, make sure water covers vermicelli like you cook pasta, cover, turn off the heat for 6 minutes, check for al dente (soft but still firm to the bite), Drain, and rinse with cold water a few times to stop cooking.  Drain well and remember to toss them occasionally to prevent them get tuck together.

To cook the scallops, season the scallops with salt. Heat chili oil in a heavy large sauté pan over medium high heat. Then add the scallops and cook just until dark brown, about 2 minutes per side. 

To stir-fry the noodles, heat a heavy large wok over medium-high heat. Add the oil, and then stir in the shallots, garlic and ginger. Cook until fragrant and the shallots begin to soften, about 1 minute. Add the mushrooms,carrots,  2 Tbs of sauce and stir-fry until they coat the sauce about 1 minutes. Stir in the noodles and 2 Tbs sauce, toss well to coat, about 30 seconds, taste and add more sauce if needed.  Recheck if the vermicelli soft as your liking, if not continue to stir a few more minutes until they are cooked through. Stir in the green onions. Bring the remain sauce to a boil in a small sauce pan and serve on the side if you prefer.

Divide the noodles among four plates. Top with the scallops, and then garnish with the cilantro. Serve immediately.
Note:
   Make sure veggie cleaned and cut ready to go when you start to cook.
   Hot pepper maybe too spicy, you can use less or omit it but it enhances the flavor of the dish.
   Chili oil replacement.  Heat 2 Tbs vegetable oil, add 1 crushed garlic, and 1 small seeded,chopped hot chili pepper (or a small amount of crushed pepper flakes) stir a few second until fragrant then remove the garlic and pepper.
   Keep an eye close when cook vermicelli if overcook they are easy to get soggy. May use angle hair if     you like.  
  If you like your veggie soft, cook it a little bit longer before adding the vermicelli.
  You can just use fish sauce or soy sauce only.  
  Green bean (julienned with a vegetable peeler) or mung bean sprout or baby choy can be used in place of mushroom, and carrot. 

  A large hole cheese grater or food processor to grate carrot.
  1/2 lb tofu cut into 1/2-cube can be use in place of scallop for a vegetarian dish.  Add tofu at the same time with veggies.

  

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