1 lb Pork shoulder*, partially frozen, thinly sliced
3 Large Shallots, minced
2 Cloves Garlic, minced
1 - 3 Thai or serrano chile peppers, minced
½ teaspoon Crushed red pepper flakes (optional)
2 teaspoon Sugar
2 Tablespoons Fish sauce
1 Lime, juice only
Salt and pepper, to taste
1 8oz pkg Rice vermicelli noodles or 6.75 oz pkg Maifun Rice Sticks**
2 Tablespoons Grape seed oil
2 cups Fresh bean sprouts
½ head romaine lettuce, shredded
3 Carrots, julienne or grated
½ English Cucumber, peeled, seeded and thinly sliced
½ bunch Cilantro, stems removed
½ bunch Mint, stems removed
¼ cup Roasted peanuts, roughly chopped
1 cup Nuoc Cham (Vietnamese Lime Sauce). See recipe below.
YIELD: 4 servings
* Fish, Chicken, Steak, or Lamb can also be used in place of the pork
** Rice (cooked according to package directions) can be substituted for the rice noodles
DIRECTIONS:
- In a large bowl, mix together the pork, shallots, 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.
- Prepare rice vermicelli according to package instructions using the water from the carrots. Drain, rinse in cold water and set aside.
- Heat the oil in a sauté pan or wok over medium-high flame. Make sure the pan is hot. Remove the pork from its marinade and sauté quickly until just brown and caramalized. Remove from heat.
- Add equal amounts of the carrots, sprouts and lettuce to 4 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 cilantro and mint leaves over the remaining 1/3 of the noodles. Sprinkle chopped peanuts over each dish.
- Serve with nuoc cham. Pour as much of this as you like over each dish.
Recipe for NUOC CHAM
Nuoc cham is the all-purpose Vietnamese condiment served with and poured over many dishes. Its salty-sour flavor is wonderfully bright and fresh.
INGREDIENTS
6 tablespoons fresh lime juice
3 tablespoons Asian fish sauce (preferably nuoc mam)
1/4 cup sugar
1/2 cup warm water
1 garlic clove, forced through a garlic press
2 small thin fresh red or green Asian chilies (1 to 2 inches long) or serrano chilies, seeded and chopped fine (wear rubber gloves)
DIRECTIONS
In a small bowl, stir together all ingredients until sugar is dissolved. This will keep for about a week in the refrigerator.