Lemongrass Vermicelli Bowl
From Chef Jordan: My ode to my love for Vietnamese cuisine, taking classic flavors, marrying them with a thicker rice noodle for added texture and so that the flavor can intensify as you eat, enhancing each bite.
Following the instructions provided, bring a small pot with 2L of water to a boil, reduce to a simmer to submerge rice noodles for roughly 10 rinse, strain and set aside. Bring a separate pot with 3L of water to a boil, reduce to a simmer and place lemongrass mix in for 8 minutes following with sriracha beans for 6 minutes. Layer or toss together, the choice is yours. Finish with nuoc cham pickled vegetables and crispy shallots.