John Myers
Fast Food: Vietnamese Eggplant Ragout on Rice Noodles
The perfect fast food: vietnamese eggplant ragout on rice noodles recipe with a picture and simple step-by-step instructions.
- 2 Eggplant fresh
- 2 teaspoon Cane sugar
- 6 tbsp Rice vinegar
- 4 tbsp Fish sauce
- 1 Dried chilli pepper
- 3 Garlic cloves chopped
- Oil
- Toasted sesame oil
- 1 bunch Thai basil
- 1 bunch Vietnamese water mint
- 1 bunch Fresh coriander
- Rice noodles
- Pepper from the grinder
- Mix the vinegar, sugar and fish sauce together.
- Wash the eggplant, cut off things and roughly dice.
- Heat the oil in a pan, add a few drops of sesame oil. If you don’t have sesame oil, you don’t need to buy one, you can do without it.
- Fry the eggplant really brutally. Stir nicely. Add the garlic. Turn down the heat. Pour in the sauce mixer. Pepper to taste
- Pour boiling salted water over rice noodles and leave to stand in a bowl for about 15 minutes.
- Chop the herbs very quickly. Cook the aubergines over a mild heat for about 10 minutes.
- When everything is soft, add the herbs to the aubergine mixture at once, remove completely from the plate, stir in the herbs and serve. If you can take it, you can cut the onions into fine rings and sprinkle them on top.
- Since rice noodles have little taste of their own, they make a fast, exotic mixture with the really spicy ragout. Do not worry if the mass of herbs seems very large. These collapse from the hot aubergine.
- Suitable for beginners, but then allow more time for snipping.
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