What is this Vietnamese pork dish?!
I haven't been to my favorite Vietnamese restaurant for a loong time but I'm really craving for this pork dish!.!.!. all I can remember is that it was sweet !.!.!. and served on vermicelli!.!. with bits and pieces of peanuts and probably peanut oil!.!.!. and some lettuce in it!.!.!. or was it coriander!? OMG it was delicious and I'm DESPERATE to at least find the name so I can look for a recipe to make it myself!. Please help!!Www@FoodAQ@Com
Answers:
http://www!.vietnamese-recipes!.com/vietna!.!.!.
It was coriander BTW!.
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It was coriander BTW!.
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sweet!? hmmm!.!.!. im Vietnamese, but i cant recall any sweet pork dish or recipe, although im pretty sure my moms made it a dozen times!.!.!. try returning to the restaurant to refresh your memory and later search it on the internet!.Www@FoodAQ@Com
It's either bun cha Hanoi, or bun thit heo nuong!.
I have tried for a long time to get the recipe to taste like the restaurant's, but no luck!.Www@FoodAQ@Com
I have tried for a long time to get the recipe to taste like the restaurant's, but no luck!.Www@FoodAQ@Com
here is one i found
Vietnamese Rice Noodles With Grilled Pork And Peanuts
This recipe forms the basis of the popular bun (rice vermicelli) dishes eaten all over Vietnam!. It’s typically served as a main dish, but it also can make a great appetizer!.
Even though the recipe is lengthy, it’s actually simple to prepare!. Except for the hot topping, the noodle portion and the sauce (which are served at room temperature) can be made in advance!. For an equally delicious variation, substitute the pork with shrimp, beef or chicken!.
Noodle salad
2/3 pound dried (vermicelli-style) rice sticks
2 cups shredded red or green leaf lettuce
1 ? cups bean sprouts
1/3 cucumber, seeded, cut into thin matchsticks
1/3 cup mint leaves, cut in thirds
1/3 cup Asian basil leaves, cut in thirds
Pork
2 tablespoons minced lemongrass
2 tablespoons white sesame seeds, lightly toasted, coarsely ground
1/2 teaspoon Vietnamese shrimp sauce or 1 tablespoon oyster sauce1 tablespoon fish sauce
1 1/2 teaspoons caramel sauce or 1 teaspoon light brown sugar
2 shallots, minced
1 clove garlic, minced
2 tablespoons vegetable oil
2/3 pound pork shoulder, untrimmed, cut across the grain into thin slices (about 2 inches wide by 4 inches long and 1/8 inch thick)
12 (8-inch) bamboo skewers, soaked in water 30 minutes
Garnishes
2 tablespoons fried shallots
4 tablespoons chopped roasted peanuts
1 cup Vietnamese Dipping Sauce (see recipe)
Bring a pot of water to a rolling boil!. Add the rice sticks and stir gently to loosen them!. Cook until the noodles are white and soft but still resilient, about 4 to 5 minutes!. Drain and rinse under cold, running water!. Set them aside for at least 30 minutes!. The noodles should be dry and sticky before serving!.
Gently toss together the lettuce, bean sprouts, cucumbers, mint and basil leaves!. Divide the salad mixture among 4 large bowls!. Top each with 1/4 of the rice noodles and set them aside!.
Combine the lemongrass, sesame seeds, shrimp sauce, fish sauce, caramel sauce, shallots, garlic and oil in a bowl and stir well to blend!. Add the pork and let it marinate 20 minutes!. Thread the meat onto the skewers and set aside!.
Preheat a grill or broiler to high heat!. Oil the grill, then grill the pork slices until the meat is done and the edges are nicely charred, about 3 to 4 minutes!.
To serve, remove the pork from the skewers and arrange on each of the four noodle bowls!. Garnish each bowl with 1/2 tablespoon fried shallots, 1 tablespoon peanuts and about 3 to 4 tablespoons sauce!. Toss gently before serving!.
Yield: 4 servings
Vietnamese Dipping Sauce:
3 Thai bird chilies or 1 serrano chili, or to taste
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
1/4 cup + 1 tablespoon fish sauce
2 tablespoons finely shredded carrots for garnish (optional)
Cut the chilies into thin rings!. Remove 1/3 of the chilies and set aside for garnish!. Place the remaining chilies, garlic and sugar in a mortar and pound into a coarse, wet paste!. Transfer to a small bowl and add the water, lime juice and fish sauce!. Stir well to dissolve!. Add the reserved chilies and carrots!. Set aside for 10 minutes before serving!.
Yield: About 1 cup
Www@FoodAQ@Com
Vietnamese Rice Noodles With Grilled Pork And Peanuts
This recipe forms the basis of the popular bun (rice vermicelli) dishes eaten all over Vietnam!. It’s typically served as a main dish, but it also can make a great appetizer!.
Even though the recipe is lengthy, it’s actually simple to prepare!. Except for the hot topping, the noodle portion and the sauce (which are served at room temperature) can be made in advance!. For an equally delicious variation, substitute the pork with shrimp, beef or chicken!.
Noodle salad
2/3 pound dried (vermicelli-style) rice sticks
2 cups shredded red or green leaf lettuce
1 ? cups bean sprouts
1/3 cucumber, seeded, cut into thin matchsticks
1/3 cup mint leaves, cut in thirds
1/3 cup Asian basil leaves, cut in thirds
Pork
2 tablespoons minced lemongrass
2 tablespoons white sesame seeds, lightly toasted, coarsely ground
1/2 teaspoon Vietnamese shrimp sauce or 1 tablespoon oyster sauce1 tablespoon fish sauce
1 1/2 teaspoons caramel sauce or 1 teaspoon light brown sugar
2 shallots, minced
1 clove garlic, minced
2 tablespoons vegetable oil
2/3 pound pork shoulder, untrimmed, cut across the grain into thin slices (about 2 inches wide by 4 inches long and 1/8 inch thick)
12 (8-inch) bamboo skewers, soaked in water 30 minutes
Garnishes
2 tablespoons fried shallots
4 tablespoons chopped roasted peanuts
1 cup Vietnamese Dipping Sauce (see recipe)
Bring a pot of water to a rolling boil!. Add the rice sticks and stir gently to loosen them!. Cook until the noodles are white and soft but still resilient, about 4 to 5 minutes!. Drain and rinse under cold, running water!. Set them aside for at least 30 minutes!. The noodles should be dry and sticky before serving!.
Gently toss together the lettuce, bean sprouts, cucumbers, mint and basil leaves!. Divide the salad mixture among 4 large bowls!. Top each with 1/4 of the rice noodles and set them aside!.
Combine the lemongrass, sesame seeds, shrimp sauce, fish sauce, caramel sauce, shallots, garlic and oil in a bowl and stir well to blend!. Add the pork and let it marinate 20 minutes!. Thread the meat onto the skewers and set aside!.
Preheat a grill or broiler to high heat!. Oil the grill, then grill the pork slices until the meat is done and the edges are nicely charred, about 3 to 4 minutes!.
To serve, remove the pork from the skewers and arrange on each of the four noodle bowls!. Garnish each bowl with 1/2 tablespoon fried shallots, 1 tablespoon peanuts and about 3 to 4 tablespoons sauce!. Toss gently before serving!.
Yield: 4 servings
Vietnamese Dipping Sauce:
3 Thai bird chilies or 1 serrano chili, or to taste
1 clove garlic, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
1/4 cup + 1 tablespoon fish sauce
2 tablespoons finely shredded carrots for garnish (optional)
Cut the chilies into thin rings!. Remove 1/3 of the chilies and set aside for garnish!. Place the remaining chilies, garlic and sugar in a mortar and pound into a coarse, wet paste!. Transfer to a small bowl and add the water, lime juice and fish sauce!. Stir well to dissolve!. Add the reserved chilies and carrots!. Set aside for 10 minutes before serving!.
Yield: About 1 cup
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