One of Luke's favourite dishes! He adores the sea urchin, the flavour is buttery and creamy in texture and sweet to taste.
- ½ cup sea urchin roe (reserve 6 of the best sea urchin lobes and set aside for garnish)
- 80 g unsalted butter, at room temperature
- 80 ml (⅓ cup) coconut water
- 1 tbsp fish sauce
- 1 pinch dried chilli flakes
- 1 pinch freshly ground white pepper
- 2 spring onions, green part only, finely sliced
- 6 Asian basil leaves, finely sliced
- 160 g fresh egg noodles
- ½ lime
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Using a blender stick, process the sea urchin until smooth. Add the butter and blend until smooth.
2. Place the coconut water in a small saucepan and bring to the boil over low-medium heat. Whisk in the sea urchin butter until well combined. Add the fish sauce, chilli flakes and pepper, then whisk for 1 minute until well combined. Transfer the sauce to a large bowl, stir in the sliced spring onion and Asian basil and keep warm.
3. Bring a medium saucepan of water to a rapid boil. Fill a large bowl with iced water for refreshing the noodles. Place the noodles into a noodle basket or strainer, then cook for 45 seconds. Remove the noodle basket, then immediately submerge the noodles still in the basket in the iced water to stop the cooking process.
4. Return the noodles to the boiling water for 5 seconds, then drain. Add the warm noodles to the warm sea urchin butter and gently toss, making sure the noodles are well coated by the sauce.
5. Divide the noodles between 2 shallow bowls, drizzle some more sauce over each mound of noodles and squeeze some lime on top. Top with the reserved sea urchin lobes and serve immediately.
Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.