Rice Vermicelli Salad With Grilled Pork And Spring Rolls Recipes

BUN THIT NUONG (GRILLED PORK AND VERMICELLI SALAD)

Steps:

• Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
• While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
• Boil vermicelli according to package directions, draining once cooked through.
• Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
• In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
• Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
• Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)

Steps:

• Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
• Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
• Marinate the meat for 1 hour, or overnight for better results.
• Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
• Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.