This Vietnamese Cookies leans on ginger and star anise to do the heavy lifting. We slow-cook the Prawn for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the rice noodles and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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