Bun Thit Nuong - Char Siu Pork Skewers with Vermicelli Noodles - Chef Recipe by Cuong Nguyen
An ideal street food recipe. It’s not a Vietnamese flavour profile, it’s more a Chinese-Malay style ...
1kg beef sausages
1 Tbs vegetable oil
4 medium onions, thickly sliced
4 cloves garlic, copped
1 Tbs grated ginger
2 Tbs curry powder
1 tsp turmeric
500mL tomato passata
2 cups beef stock
1 tsp sugar
150mL thickened cream
1/4 cup picked coriander leaves
Heat a large casserole dish over medium heat and fry the sausages in batches until browned.
Add the onions and fry for a further 3 minutes or until they are softened. Add in the garlic and ginger and continue to fry until they are fragrant.
Stir in the curry powder, add turmeric and combine with the onions. Add the tomato passata, stock, soy sauce and sugar and stir well.
Bring to a simmer for 5 minutes, then return the sausages to the pot and simmer for a further 10 minutes.
Remove from the heat and stir through the cream. Serve scattered with coriander leaves.
If you prefer, you can substitute the stock for water.
Don’t prick your sausages before cooking as this will cause them to burst.
Serve with fresh steamed greens such as broccolini and beans
Credits: Adam Liaw and Australian Beef