Monday, January 28, 2008

Bun Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice Vermicelli Noodles with Grilled Pork, Shrimp, and Egg Rolls)

Bun Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice Vermicelli Noodles with Grilled Pork, Shrimp, and Egg Rolls) 1

After experimenting with a bunch of food lately, I've been craving Vietnamese comfort foods. Which is great because it gave me a chance to update photos of some of my more popular recipes.

One of my favorites is bun thit heo nuong, tom, cha gio (Vietnamese rice vermicelli noodles with grilled pork, shrimp, and egg rolls). Bun (rice vermicelli noodles) and com tam (broken rice) dishes may appear varied on restaurant menus but the key is to realize that the multiple listings are just various combos of those items. Add or subtract ingredients as you wish.

So this isn't so much a recipe, as it is an assembly list. Well, with a recipe for the grilled pork. :)

Bun Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice Vermicelli Noodles with Grilled Pork, Shrimp, and Egg Rolls) 2

Thit Heo Nuong (Vietnamese Grilled Pork)

For 1 lb of pork, you'll need:
1 lb of pork shoulder or butt, skin on or off according to your preference, sliced thinly
4 cloves garlic, minced
1 large shallot, minced
2 tsps Nuoc Mam (Vietnamese Fish Sauce)
2 tsp sugar, adjust to taste
1 tsp salt, adjust to taste
1 tsp ground black pepper

Slice the pork as thin as possible. It doesn't need to be paper-thin, just thin enough to cook quickly. Add 4 cloves minced garlic, 1 large minced shallot, 2 tsps fish sauce, 2 tsp sugar, 1 tsp salt, and 1 tsp ground black pepper.

If you plan to grill this, leave to marinate for about half an hour before cooking.

If you decide to cook this in a saute pan, you don't need to let the meat marinate as the cooking will concentrate the flavors. Dump the meat, including marinade into the pan on medium heat. Saute until the juices disappear and the meat takes on a charred look. I usually do a taste test when the pork is fully cooked but the juices are still in the pan. Adjust seasonings at this point and continue sauteing until the pan is dry.

Now it's time for assembly.

Bun Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice Vermicelli Noodles with Grilled Pork, Shrimp, and Egg Rolls)

You'll need:
The above-mentioned grilled pork.
Tom Xao Bo (Vietnamese Shrimp Sauteed in Butter).
Cha Gio (Vietnamese Egg Rolls).
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon).
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce)

As much rice vermicelli noodles as you'd like.

Cucumbers, julienned
Herbs such as cilantro, mint, rau ram (Vietnamese coriander).

If you don't want to eat noodles, just do the same thing but on a plate of rice. So you'll get com thit heo nuong, tom, cha gio (Vietnamese rice with grilled pork, shrimp, and egg rolls). Tell me that pork doesn't look juicy and delicious?

Com Thit Heo Nuong, Tom, Cha Gio (Vietnamese Rice with Grilled Pork, Shrimp, and Egg Rolls)

Or you could take the shrimp and pork and make Goi Cuon (Vietnamese Salad Rolls). And luckily with the spate of Vietnamese comfort cooking I've been doing lately, I updated my goi cuon pictures too.

Enjoy!

Who made my recipe for bun tom nuong?
Pepy of The Art and Science of Food said, "...I'm very satisfied with the result as it tasted damn close with the restaurant ones!"

*****
1 year ago today, Thit Kho Trung (Vietnamese Braised Pork with Hard-Boiled Eggs).

22 comments:

  1. What a gorgeous plate of food...people pay to eat this stuff you know?

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  2. I'm absolutely crazy about the grilled pork with fried roll and noodles. I get it just about everytime I go to a pho restaurant. Thanks for the recipe! I'll make this for when the weather's warmer.

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  3. OOh that grilled pork sounds delicious! I'll use the stovetop method though since I don't have a grill. :P

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  4. oh nice! The grilled pork certainly sounds good!

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  5. i am absolutely smitten by these dishes..they look really sinfully delicious!! i specially like the braised pork with hard boiled egg..i could feel the taste till here :-)

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  6. Hmmm. I left a message earlier and something happened to it....

    I have made your thit kho recipe several times since last year and your new photo looks great! What camera did you get?

    And as for bun tom etc., that's one of my favorites to order at VN restaurant that I don't know well -- seems like most do it well :-) I like your grilled pork recipe - will try it broiled.

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  7. Gosssh... I'm so sorry! voted wrongly?! I even left comment there man! How can i did that... huh...Really have to improve my internet skilling :(

    a friend of mine bought me few packs when he was back from Ha Noi. He told me those are made by rice. Even thinner than a pc of paper.
    Thanks for sharing :)

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  8. Shrimp three days in a row, you rock! Your new goi cuon picturs are absolutely lovely. The beautiful blue rimmed plate makes them pop!

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  9. Peter,
    Thanks! So how much are you willing to pay? ;)

    Jaded,
    What? And not order pho? :P

    Bill,
    Thank you.

    Amy,
    I actually prefer stove top to concentrate the flavors. :)

    Daphne,
    Thanks.

    Dhanggit,
    Aww, your compliment was too nice. Too bad there's no such thing as scratch and sniff over the internet.

    Nikki,
    Hmm. I never got an email with the previous comment so I think the Blogger bugs must have eaten it. I didn't know you made my thit kho recipe before! Oh, wait, I think I remember suggesting you make kho, but I didn't realize it was my recipe that you made.

    I just upgraded my elph, so instead of a Canon SD110, it's a 1000.

    BigFish,
    It's OK. I knew I wasn't gonna win. Just didn't want to lose by a wide margin. :P

    WoRC,
    Thanks. It's one of my favorite plates. Bought for $1 if I recall correctly. :)

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  10. Hehe, is it me or is that portion mighty small? I feel like I could eat way more than that! Nice presentation though!

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  11. Thanks for the recipe! I always get this at Vietnamese places, but now I can make it at home! My mom tried making this once, but the vermicelli clumped together. Which brand/type of vermicelli should that doesn't stick? Am looking forward to trying your Vietnamese recipes when I have access to a proper kitchen. Dorms don't offer much.

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  12. Mary,
    I don't have any preferred brand, I just buy what's cheap. My trick for getting the noodles to not stick together is to upend a rice bowl into the bottom of the colander to reduce surface area. Look at either my pho bo or pho ga recipes for pictures of what I'm talking about.

    I remember living in the dorms and desperately wanting VNese food...

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  13. Yoooohooo!! I made the grilled pork last night. It was very good! I love your blog, good job!!

    Thanks,
    Rachel

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  14. Hi Rachel,
    Glad the recipe worked out for you! :)

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  15. I just had a nice bowl of Bun with Sugarcane shrimps, grilled beef, fried spring rolls, grilled beef balls and grilled prawns for lunch. I was torn between the Bun and Pho, my all time favourite. I think i should try making this at home.

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  16. PP,
    Thanks for the reminder. I still haven't done a grilled beef recipe yet. It's a super easy recipe to make at home.

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  17. I always wondered how the pork was made! Soooo easy. I made this last night for my wife and myself. I followed the instruction but doubling it. I found it good but very salty. I did do the pan sear or rather in wok with little or no marinade time. In my humble opinion I would half or quarter the salt for this recipe if you decide to pan sear it. I finished off the dish with fresh bun from the Asian market cilantro, shredded carrot, cucumbers, and the Vietnamese sweet dipping sauce. I loved it and with the rest of the meat i made a (bah min?) sandwich. Thanks for sharing!! -happy camper

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  18. Don,
    Thanks for pointing it out. This is an old recipe and I'd reduce the salt and fish sauce quite a bit compared to how I write my recipe now. Will fix that.

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  19. Hi, thanks for sharing all teh wonderful recipes. I am planning to make this soon and wondering if you had already made the adjustments to the salt level mentioned above or should I do that on my own? Thanks!

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  20. Yen,
    I adjusted the salt and fish sauce a while back so you can go with what's listed here. But as always, feel free to adjust to suit your tastebuds.

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