Feel like a savory soup dish but with a little kick of spice and still feel refreshing to eat? Well Cà ri bún is definitely a dish for you.

This is a special recipe passed down from our lovely Mummy Tran which she is happy to share with you and your family's generation to come!

PROTEINS

• J.V Veg Protein No.7 (S) Strip 350g
• J.V Veg Protein No.4 (L) Round 350g
• Vegetarian Crispy Chicken/Burdock

SOUP INGREDIENTS

• Bihoon/Egg/Vermicelli noodles
• 10 Cup Water
• Maesri Red Curry Paste
• 6 Stalks Lemongrass
• 80g Kaffir/Lime Leaves
• 2 Bulb Onions
• 10 Cloves Garlic
• 4-5 Carrots
• Salt 
• Pepper
• Oil
• UFC Salted Beans
• Sugar
• 1L Kara Coconut cream

TOPPINGS

• 1 Stalk Green Onion, thinly sliced
• 200g Bean Sprouts
• 3 Carrots, thinly julienned
• Half Lettuce (300g), thinly sliced
• 200g Snake Beans 
• 80g Cucumber
• Optional: Shiso, Mint Leaves
• Chilli oil

PREP MASTER STOCK (Clean, Chop and Twist)

Here you will need the Carrots, Lemongrass, Onions and Kaffir/Lime leaves)

1. Clean and chop carrots into chunks
2. Repeat with one onion, then
3. Clean and twist lemongrass stalk to a knot 
4. Use a big hollow pot and boil water with all the ingredients listed for the Master stock, let it boil for 25-30mins and set aside.

TIP: As we are working with dried soybeans, soak the proteins prior to cooking

• Soak your 4 cups of your preferred proteins in bowl of water and set aside to hydrate. 

 

LET'S GET COOKIN'!

POT - 1

1. Use a big hollow pot and boil water with all the ingredients listed for the Master stock, close the lid, set aside and let it boil for 20-30mins.

PAN/WOK - 2

1. In a large pan/wok, fry leftover diced onion and garlic with oil, fry until fragrant.
2. Add in finely chopped lemongrass (here we used frozen and pre-chopped)
3. Add Red Curry Paste into mixture
4. Add in the Kaffir/Lime leaves, cook until fragrant.
5. Add in proteins, mix until well combined.
6. Season with salt, vegetable stock, salted beans, sugar and mix again.
7. Then add in 400g coconut cream to mixture for 5-10mins and set aside.

COMBINE IN POT - 1

1. Come back to the master stock and scoop out the filling, we left in some leaves and onion slices for extra flavour.
2. Then pour in the mixture from Pan/Wok into master stock pot and let it sit for 30-35mins.
3. Add leftover coconut cream and let the soup rest for another 10-15mins
4. Taste, season with salt, pepper, and sugar to preference.

PREP FILLINGS, TOPPING AND GARNISH

1. Rinse beansprouts with cold water, drain and place in bowl.
2. Soak noodles in hot kettle water, let rest for 3-4mins cooking it halfway and take out of water.
3. Thinly slice lettuce, cucumber, carrots, snake beans and add to bowl.

SERVE!

1. Use a bowl, add your noodles
2. Add soup and scoop out proteins
3. Add toppings to your preferred taste.
4. Optional: Add chilli oil
5. Mix and enjoy!

TIP: Pouring hot soup to the noodles cooks the noodles thoroughly.

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