BÚN THịT NướNG (VIETNAMESE RICE NOODLES WITH BBQ PORK AND VEGETABLES)

BÚN THịT NướNG (VIETNAMESE RICE NOODLES WITH BBQ PORK AND VEGETABLES) image

Yield 3 servings

Number Of Ingredients 18

1 lb Pork butt, partially frozen, then thinly sliced
3 Shallots or scallions, minced
2 cloves Garlic, minced
1-3 Thai or serrano chile peppers, minced
2 teaspoons Sugar
2 tablespoons Fish sauce
1 Lime, juice only
Salt and pepper to taste
3 Carrots, julienne or grated
8 oz Rice vermicelli
2 Tablespoons Oil
2 cups Mung bean sprouts
1/2 head Greenleaf or romaine lettuce, shredded
1/2 Cucumber, peeled, seeded and thinly sliced
1/2 bunch Cilantro
1/2 bunch Mint
1/4 cup Roasted peanuts, roughly chopped
1 cup Nuoc cham (see recipe)

Steps:

1. In a large bowl, mix together the pork, shallots or scallions, garlic, chile peppers, sugar, fish sauce, lime juice, salt and pepper. Set aside to marinate for 15-30 minutes. 2. Bring a large saucepan of water to boil. Add the carrots and blanch for about 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking. 3. Place the rice vermicelli in a heat-proof bowl and pour the boiling water over them. Let them set for 5-8 minutes until softened through. Drain, rinse in cold water and set aside. 4. Heat the oil in a sauté pan or wok over medium-high flame. Remove the pork from its marinade and sauté quickly until just cooked through, about 2 minutes. Remove from heat. 5. Add equal amounts of the carrots, sprouts and lettuce to each 2 or 3 deep serving bowls. Place equal amounts of rice noodles on top of the vegetables. Then place a spoonful of pork on top of the noodles to cover them about 1/3 of the way. Place the sliced cucumber neatly over another 1/3 of the noodles. Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles. 6. Sprinkle peanuts over each dish and serve with nuoc cham to pour over the noodles to taste.