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Bun Thit Nuong




Source of Recipe


www.whatsreats.com






Recipe Introduction


Apparently tastes like the real thing!





List of Ingredients



• 1-2 chilies deseeded, minced
  
• 3 each green onions
  
• 2 pressed cloves garlic
  
• 2 tsp sugar
  
• 2 Tbsp soya sauce
  
• 1/2 tsp pepper
  
• juice of one lime
  
• 1 lb pork
  
• 1 tsp salt
  
• 5-8 oz rice vermicelli
  
• 1 tsp sesame oil (opt)
  
• 3 carrots, julienned or shredded
  
• 2 cups bean sprouts
  
• 1/2 head lettuce, greenleaf or Napa cabbage
  
• 1-1 1/2 cups Nuoc cham
  






Instructions



1. METHOD
   Basic Steps: Marinate ¡ú Soak ¡ú Prep vegetables ¡ú Saut¨¦
   
   
2. Marinate pork in first set of ingredients 30 minutes or more.
   
   
3. Bring rice vermicelli to boil in water. Remove from heat. Let set 5 minutes till softened through. Drain and rinse in cold water. Toss with sesame oil.
   
   
4. Blanch carrots in boiling water 1 minute. Drain. Then blanch sprouts 30 seconds. Drain
   
   
5. Distribute carrots, sprouts and lettuce equally in steep sided bowls. Place equal amounts of noodles over carrots, sprouts and lettuce.
   
   
6. Heat a saut¨¦ pan over high heat. Add 2 T oil. Remove pork from marinade, and saut¨¦ quickly till just done, about 2 minutes.
   
   
7. Place pork on noodles to cover 1/3 of them. Place cucumber slices neatly over another 1/3 of noodles. Place sprigs of cilantro and mint over remaining 1/3.
   
   
8. Sprinkle peanuts over all and serve.
   
   
9. Pour nuoc cham over all for flavor and eat.
   






Final Comments


Serves 3