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)
For about 4 servings, 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)
1 tsp sugar
1 tsp salt
1 tsp ground black pepper
Optional: Add 1 tsp Indonesian kecap manis for color.
For assembling the noodle bowls, 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)
1 lb bun (Vietnamese rice vermicelli noodles), boiled and drained
Herbs such as cilantro, mint, rau ram (Vietnamese coriander)
Slice the pork into 2-inch-by-1/2-inch strips. 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, 1 tsp sugar, 1 tsp salt, and 1 tsp ground black pepper. Mix thoroughly and set aside.
If you plan to grill this, leave to marinate for about half an hour before cooking.
While the meat is marinating, make the egg rolls, boil the noodles, and prepare the garnishes.
When everything is ready, cook the meat.
You can grill, but sometimes I just cook everything in a saute pan. Toss in some shrimp too if you'd like.
Now it's time for assembly.
Add noodles to the bottom of the bowl, layer with herbs, cucumbers, pork, shrimp, and egg rolls. The saucer of fish dipping sauce is to be poured over the bowl if you wish. Hmm. What's missing?
Oops! Forgot the pickled carrots and crushed peanuts.
Now, it's complete. Dig in!
For one of my most popular recipes, and something I eat fairly often, I've just been lazy about updating the photos. Egads! Seven years ago this sad picture garnered quite a bit of praise. You'll have to agree with me that the new pictures are way better!
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).