October 20, 2008
I made vietnamese food at my friends house this weekend! Its called Bun Thit Nuong its supposed to be vermicelli noodles + pork but I used beef instead :D oh and sometimes ppl slice up egg rolls in it!! its good that way too haha :D Beef, partially frozen, then thinly sliced — 1 pound Shallots or scallions, minced — 3 Garlic, minced — 2 cloves Thai or serrano chile peppers, minced — 1-3 Sugar — 2 teaspoons Fish sauce — 2 tablespoons Lime, juice only — 1 Salt and pepper — to taste —> i used soy sauce instead :D Carrots, julienne or grated — 3 Rice vermicelli — 1 (8-ounce) package Oil — 2 tablespoons Mung bean sprouts — 2 cups Greenleaf or romaine lettuce, shredded — 1/2 head Cucumber, peeled, seeded and thinly sliced — 1/2 Cilantro — 1/2 bunch Mint — 1/2 bunch Roasted peanuts, roughly chopped — 1/4 cup Nuoc cham — 1 cup 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. 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. 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. —> when i did this it didnt work very well.. so you might just want to boil them like regular noodles :P 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. 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. Sprinkle peanuts over each dish and serve with nuoc cham to pour over the noodles to taste. To make the Nuoc Cham just mix all this stuff together! Water — 1/4 cup Fish sauce — 1/4 cup Lime juice — 3 tablespoons Unseasoned rice vinegar, unseasoned — 2 tablespoons Sugar — 2 tablespoons Garlic, crushed — 1 clove Chile pepper, sliced into rounds — 1 Carrot, shredded or julienne — 1 tablespoon * Megan*

I made vietnamese food at my friends house this weekend!

Its called Bun Thit Nuong its supposed to be vermicelli noodles + pork but I used beef instead :D oh and sometimes ppl slice up egg rolls in it!! its good that way too haha :D

  • Beef, partially frozen, then thinly sliced — 1 pound
  • Shallots or scallions, minced — 3
  • Garlic, minced — 2 cloves
  • Thai or serrano chile peppers, minced — 1-3
  • Sugar — 2 teaspoons
  • Fish sauce — 2 tablespoons
  • Lime, juice only — 1
  • Salt and pepper — to taste —> i used soy sauce instead :D
  • Carrots, julienne or grated — 3
  • Rice vermicelli — 1 (8-ounce) package
  • Oil — 2 tablespoons
  • Mung bean sprouts — 2 cups
  • Greenleaf or romaine lettuce, shredded — 1/2 head
  • Cucumber, peeled, seeded and thinly sliced — 1/2
  • Cilantro — 1/2 bunch
  • Mint — 1/2 bunch
  • Roasted peanuts, roughly chopped — 1/4 cup
  • Nuoc cham — 1 cup
  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. —> when i did this it didnt work very well.. so you might just want to boil them like regular noodles :P
  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.

To make the Nuoc Cham just mix all this stuff together!

  • Water — 1/4 cup
  • Fish sauce — 1/4 cup
  • Lime juice — 3 tablespoons
  • Unseasoned rice vinegar, unseasoned — 2 tablespoons
  • Sugar — 2 tablespoons
  • Garlic, crushed — 1 clove
  • Chile pepper, sliced into rounds — 1
  • Carrot, shredded or julienne — 1 tablespoon

* Megan*

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