Ingredients
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Nuoc cham sauce
- 1 Lime (squeezed and juiced)
- 250 g Boneless, skinless chicken fillet, cut into bite-sized pieces
- 150 g Pork fillet, thinly sliced
- 300 g Raw shrimps, peeled, deveined and halved lengthways
- 375 g Thick rice noodles
- 2 tablespoons Oil
- 6 cloves Garlic, crushed and chopped
- 2 Shallots, finely chopped
- 200 g Bok choi, shredded
- 25 g Bamboo shoots
- 250 g Bean sprouts
- 6 Asparagus spears, cooked and chopped into 5 cm lengths
- 1 sprig Coriander leaves, for ganishing
Instructions
- Mix the soy sauce, oyster sauce and nuoc cham sauce with the lime juice.
- Divide them between 2 bowls.
- Put the chicken and pork in one and the shrimps in the other. Leave to marinate for an hour.
- Cook the rice noodles and set aside in the colander.
- Heat the oil in a saucepan. Stir fry the garlic and shallots for 30 seconds. Add the chicken and pork with their marinade.
- Stir and fry until the meats change color.
- Add the bok choi, bamboo shoots, bean sprouts, shrimps and asparagus.
- Stir and toss until the shrimps change color.
- Run warm water through the cooked noodles and separate them. Then, add them to the wok.
- Stir and fry everything together, adding a little water if the mixture seems too dry.
- Serve and garnish with coriander (cilantro) leaves.
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Do you have a better Saigon Noodles (Pho Saigon) recipe?