From Aichi Viet Cong Ramen
Viet Cong Ramen is my favourite.
Recently there has been a decrease in number of restaurants serving Viet Cong Ramen, so I tried to make it at home.
I used ready-made soy sauce flavoured ramen noodles. I cook soup a little bit thin.
Use all the juice from the stir-fried vegetables during Step ③.
My dish is less spicy than the noodles from a restaurant. Please adjust the amount of red chili peppers to your liking.
Viet Cong Ramen served at a restaurant comes with only bean sprouts and Chinese chives as topping vegetables. Recipe by Shampoo hat
From Aichi Viet Cong Ramen
Viet Cong Ramen is my favourite.
Recently there has been a decrease in number of restaurants serving Viet Cong Ramen, so I tried to make it at home.
I used ready-made soy sauce flavoured ramen noodles. I cook soup a little bit thin.
Use all the juice from the stir-fried vegetables during Step ③.
My dish is less spicy than the noodles from a restaurant. Please adjust the amount of red chili peppers to your liking.
Viet Cong Ramen served at a restaurant comes with only bean sprouts and Chinese chives as topping vegetables. Recipe by Shampoo hat
Cooking Instructions
- 1
Chop the carrot into rectangles, cut the pork belly into 2 cm wide strips, and roughly chop the cabbage. Cut the Chinese chives into 5 cm lengths, and slice the garlic.
- 2
Heat oil in a frying pan, add the garlic, and stir-fry until fragrant. Add the pork belly, Doubanjian, red chili peppers, and continue stir-frying. Simultaneously, cook the soy sauce flavoured ramen noodles.
- 3
Add the carrot, cabbage, and bean sprouts to Step ②, and continue stir-frying. Season with the ● ingredients. Add the Chinese chives, and drizzle with the sesame oil. Put the meat and vegetables over the noodles, and done.
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