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 ...
1/3 cup cooked giant black tapioca
3 Tbs simple syrup (sugar and water reduction)
1/2 cup strongly black tea, cooled to room temperature
2/3 cup ice cubes
1/2 cup milk, cold (almond, rice and coconut milk also work)
Additional sugar syrup to serve
Cook tapioca according to the directions on the package.
Drain and wash with cold water.
Soak 1/3 cup of tapioca in 3 tablespoons of simple sugar syrup, then leave it to sit for an hour.
Make half a cup of strong black tea with a teabag (or use your favourite tea) then leave to cool to room temperature.
In a cup, add the tapioca and syrup mixture, 2/3 cup of ice cubes, cooled tea, one tablespoon of simple syrup and add in half a cup of cold milk.
Refresh with your bubble tea.
Credits: This recipe is adapted from Eugenie