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Yield: 4 portions
This recipe forms the
basis of the popular bun (rice vermicelli) dishes
eaten all over Vietnam. It’s typically served
as a main dish but it can also make a great appetizer.
Even though the recipe is lengthy,
it’s actually simple to prepare. Except for
the hot topping, the noodle portion and the sauce
(which are served at room temperature) can be made
in advance. For an equally delicious variation,
substitute the pork with shrimp, beef, chicken or
tofu.
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|
Ingredients
|
Amount
|
| For
the Noodle Salad: |
|
| Dried
bun (also called rice sticks) |
2/3
lb. |
| Shredded
red or green leaf lettuce |
2 cups |
| Bean
sprouts |
1 ½
cups |
| Cucumber,
seeded, julienned |
1/3
ea. |
Green
or red perilla leaves or mint leaves, cut in thirds
|
1/3
cup |
| Thai
basil leaves, cut in thirds |
1/3
cup |
| |
|
| For
the Pork: |
|
Minced
lemongrass
|
2 Tbsp. |
White
sesame seeds, lightly toasted, coarsely ground
|
2 Tbsp. |
Vietnamese
shrimp sauce (or 1 tablespoon oyster sauce)
|
½
tsp. |
| Fish
sauce |
1 Tbsp. |
| Caramel
sauce |
1 ½
tsp. |
| Shallots,
minced |
2 ea. |
| Garlic
clove, minced |
1 ea. |
| Vegetable
oil |
2 Tbsp. |
Pork
shoulder, untrimmed, cut across the grain into
thin slices (about 2-inches wide by 4-inches long
and 1/8-inch thick)
|
2/3
lb. |
| |
|
| For Garnishes:
|
|
| Fried shallots
|
2 Tbsp. |
| Chopped roasted
peanuts |
¼ cup |
Vietnamese
Dipping Sauce (Nuoc Cham)
|
1 cup |
|
1. Bring a pot of water
to a rolling boil. Add the rice sticks and
stir gently to loosen them. Cook until the
noodles are white and soft but still resilient,
about 4 to 5 minutes. Drain and rinse under
cold running water. Set them aside for at
least 30 minutes. The noodles should be dry
and sticky before serving.
|
| 2.
Gently toss together the lettuce, bean sprouts,
cucumbers, perilla and basil leaves. Divide this
salad mixture among 4 bowls. Top each bowl with
1/4 of the rice noodles. |
| 3.
Combine the lemongrass, sesame seeds, shrimp sauce,
fish sauce, caramel sauce, shallots, garlic and
oil in a bowl and stir well to blend. Add the
pork and marinate 20 minutes. |
| 4.
Preheat a grill or broiler to high heat. Grill
the pork slices until the meat is done and the
edges are nicely charred, about 3 to 4 minutes.
Cut each pork slice into 2 or 3 bite size pieces.
|
| 5.
To serve, divide the pork slices among the four
prepared noodle bowls. Garnish each bowl with
1/2 tablespoon fried shallots, 1 tablespoon peanuts
and about 3 to 4 tablespoons sauce. Toss gently
before eating. |
|
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Nutrition
Facts |
| Serving
Size: 10 oz. |
Servings
Per Recipe: 4 |
|
|
| |
%DV*
|
| Calories:
594 |
30
|
| Total
Fat: 26.4 grams |
41
|
Saturated
Fat 6 grams
|
30
|
| Cholesterol:
51 mg |
17
|
| Sodium:
374 mg |
16
|
| Total
Carbohydrate: 73 grams |
36
|
Dietary
Fiber: 3.6 grams
|
15
|
Sugars:
3.4 grams
|
|
| Protein:
18 grams |
36 |
|
| Vitamin
A: 16% |
Vitamin
C: 18% |
Calcium:
13% |
Iron:
28% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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