Vietnam | Pastas and Noodles | Pork | Spring | Summer

Bun Thit Nuong

(Vietnamese rice noodles with pork and vegetables)

Yield: 2-3 servings


INGREDIENTS PREP AMOUNT
Pork (see notes) semi-frozen, then thinly sliced 1 pound
Shallots or scallions minced 3
Garlic minced 2 cloves
Fish sauce 2 tablespoons
Lime juice only 1
Sugar 2 teaspoons
Salt and pepper   to taste
     
Carrots julienne 3
Rice vermicelli   1 (8 ounce) package
Mung bean sprouts   2 cups
Lettuce, greenleaf or Romaine shredded 1/2 head
Cucumber peeled, halved lengthwise, seeded and thinly sliced 1/2
Cilantro   1/2 bunch
Roasted peanuts roughly chopped 1/4 cup
Nuoc cham (see recipe)   1 to 1 1/2 cups

METHOD

Basic Steps:  Marinate → Soak → Prep vegetables → Sauté
  1. In a bowl, mix together the pork, shallots or scallions, garlic, chili peppers, fish sauce, lime juice, sugar, salt and pepper. Set aside to marinate for 15-30 minutes.
  2. Bring a large saucepan of water to boil. Add the julienne carrots and blanch for about 30 seconds. Remove with to a bowl of cold water with a slotted spoon, drain and set aside.
  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. 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.
  5. Heat 2 tablespoons of peanut or vegetable oil in a sauté pan over high flame. Remove the pork from its marinade and sauté quickly until just cooked through, about 2 minutes. Place the pork in the bowls to cover about 1/3 of the noodles. Place the sliced cucumber neatly over another 1/3 of the noodles. Neatly lay sprigs of cilantro and mint over the remaining 1/3.
  6. Sprinkle peanuts over all and serve with nuoc cham to pour over the noodles to taste.

VARIATIONS

  • Bun Bo Nuong: substitute beef for the pork.
  • Bun Ga Nuong: substitute chicken for the pork
  • Bun Tom Nuong: substitute peeled whole shrimp for the pork.
  • A Japanese-style mandolin slicer works well to julienne the carrots. You can also shred them with a box grater, in which case blanching is unnecessary.
  • For a little heat add 1 or 2 minced Thai chili peppers to the marinade.
  • Instead of the cilantro, try using fresh mint sprigs or Thai basil. Or use all three together.

NOTES

  • Bun thit nuong is a favorite and simple meal in Vietnam. It is a good summer dish - light, lowfat, healthy and served cold.