炒肠粉
I had a variant of this dish for the first time at a restaurant in Milpitas called Jun Bistro. It had 肠粉, yunnan fermented mustard leaf, bacon, chives, and garlic oil. I was a bit skeptical at first since I had never tried rice rolls rolled up into a cylinder. It turned out to be one of the greatest dishes I've ever had, and I sought to replicate it at home. I haven't quite found the perfect side ingredients (the fermented mustard leaf and bacon), but everything else about this dish is incredible. I love the texture of the 肠粉; slightly chewy on the inside, crispy on the exterior. Amazing flavor combination, especially with the chives and garlic. Super easy to make and delicious; this is definitely something I will continue to make into the future.
Active Time: 20 min
Total Time: 20 min
Ingredients
> 肠粉 (~250g, cut into ~2-3in pieces)
> Chinese bacon (~3 oz, thinly sliced)
> yunnan fermented mustard leaf (~3 oz, cut into small pieces)
> chives (finely chopped)
> garlic (~4 cloves, minced)
> oil, soy sauce, sugar, MSG
Instructions
1. Ideally, soak the fermented mustard leaf in water for >30m before cooking, to reduce its acidity / salinity.
2. In a pan, sear the 肠粉 over medium-high heat with plenty of oil until crispy. Flip to the other side and repeat.
3. At the same time, on the other side of the pan, stir-fry the Chinese bacon.
4. Add the fermented mustard leaf, stir-fry for a minute.
5. Add the chives, garlic, soy sauce, sugar, and MSG. Stir fry for another few minutes. Serve and enjoy!
Notes/Tips:
> I've had trouble finding yunnan fermented mustard leaf that overly salty / acidic. If you're buying some kind of 酸菜 pre-packaged from a Chinese grocery store, you'll definitely want to soak it in water for a substantial amount of time before using it.
> I've also had trouble finding "Chinese bacon" that's suitable for this use case. The ideal is: relatively fatty, not too hard, and also importantly, not too salty. The one that I used was way too salty and it made for a not as great experience.
> If your ingredients are too salty, consider cutting them into smaller pieces and using less. They're not that important, it's just there to contribute a bit of extra flavor. You could also use other ingredients in your stir fry as well.
> At Jun Bistro, it was served separately with a garlic oil, but I'm lazy to do that so I just stir-fried it all together. I find that it gives a pretty similar outcome.