Bun Thit Nai Nuong Xa (Vietnamese Rice Vermicelli Noodles with Grilled Lemongrass Venison)

I guess I shouldn't have invited people over after I had just got back from NorCal, but I had some more venison after just coming back from Portland too, and Gourmet Pigs wanted to try some. I invited Tony of SinoSoul and his wife to round out our group.

Venison tastes like beef to me so you can easily substitute beef in this recipe. Doesn't it look like beef too?

The actual plating for this took place a few days after our dinner because we were too busy eating for me to make things look pretty. Not that I think this looks all that great because I had only had my camera for about a month at this point so I was still trying to figure things out. Still am. :P

Anyway, Vietnamese cold noodle dishes are great to eat during the summer because the only heating up is the meat. The crunch of Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon) and the fresh veggies make a wonderful contrast.


Bun Thit Nai Nuong Xa (Vietnamese Rice Vermicelli Noodles with Grilled Lemongrass Venison)

For 2 to 4 servings, you'll need:
1/2 lb venison or beef, thinly sliced
1/2 tsp salt
1 tsp Nuoc Mam (Vietnamese Fish Sauce)
1 tsp sugar
1 tsp ground black pepper
1 stalk lemongrass, finely minced
2 tsp sesame seeds
1 16-oz package rice vermicelli noodles, boiled and drained
Lettuce, mint, bean sprouts, any herb garnish you wish
Do Chua (Vietnamese Pickled Stuff ie. Carrots and Daikon)

Optional:
Serve with Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) in case guests want to add more fish sauce to the bowl.

Thinly slice the venison. Since deer meat can taste gamey for some people, give it a rinse after slicing so most of the blood is drained. Marinate with 1/2 tsp salt, 1 tsp fish sauce, 1 tsp sugar, 1 tsp ground black pepper, 1 stalk of finely minced lemongrass, and 2 tsp sesame seeds.

You can either saute the venison in a pan, or put on bamboo skewers and grill. If you do saute the venison, add a small pat or two of butter to the pan instead of oil. It'll make the meat tastier.

Serve with rice vermicelli noodles, lettuce and other herbs, and Vietnamese pickles.


Or, do what I did and make your dinner guests cook their own supper.


I served the lemongrass venison with Nem Nuong and Nem Nuong Cuon (Vietnamese Grilled Pork Patty and Vietnamese Grilled Pork Patty Salad Rolls), Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves), Tom Nuong Hanh Ngo (Vietnamese Grilled Shrimp with Scallion Cilantro Sauce), and Ga Nuong La Chanh (Vietnamese Chicken and Kaffir Lime Leaf Skewers). 

And Sangria with Red Wine to wash it all down.

*****
1 year ago today, part 5 of my "How to Start a Food Blog" series -- Posting: Frequency, Topics, and Accuracy.
2 years ago today, Squash Blossom Omelet.