Vermicelli with Grilled Pork

Vietnamese (Bun) with Grilled Pork

I just showed you how to make Nuoc Cham followed by pickled carrots and daikon.  So now, we have to use them.

When I initially made this, I made it with Grilled Pork Patties (Bun Cha Ha Noi).  However, our family prefers just the thin slices of pork.

If you go to the asian markets, you will find them already neatly cut.  If an Asian market is not easily accessible, just purchase boneless pork and cut into thin slices.  The easiest way would be to cut it while it's still frozen.

Vietnamese Food Recipe:  Vermicelli (Bun) with Grilled Pork
For the pork:

• 1 tbsp fish sauce
• 1 tbsp water
• 2 tbsp brown sugar
• 2 tsp vegetable oil
• 1/2 tsp salt
• 1 tsp black pepper
• 1 lb fresh bacon or any boneless pork
• 1/4 cup finely chopped green onion

Accompaniments:

• 1/4 lb thin dried noodles
• 1/2  cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 3 cups shredded lettuce
• Nuoc Cham
• Pickled Carrots and Daikon

1. Soak noodles in warm water for 20 minutes.
2. Mix fish sauce, water, brown sugar, oil, salt and pepper. Use to marinade pork for about 30 minutes.
3. Meanwhile, clean mint leaves, cilantro and lettuce.  Rinse well and set aside.
4. Boil water.  Turn off as soon as water boils and remove pot from heat.  Drain soaked noodles (step 1) and put it in boiled water and allow to soak for about 10 minutes.    After 10 minutes, drain and wash in cold water to stop it from cooking further.
5. Grill pork.
6. In a bowl, arrange noodles, pork, cilantro, mint leaves, lettuce, pickled carrots and daikon.  Serve with a side of Nuoc Cham.

Pickled Carrots and Daikon (Do Chua)

Pickled Carrots and Daikon

Next up is Everyday Pickled Carrots.  Daikon is optional.  Carrots by itself is sufficient but the daikon gives it a much more beautiful appearance which I believe is important when serving food.Because this is pickled, I thought it would be okay to keep it in the brine in the jars the first time I made this.  Don't do this.  After an hour of soaking the carrots and daikon, remove it from the brine and store for about 5 days.

I'm into pickling these days because I bought meself a mandolin.  Ah, yes!  Deadly looking thing juliennes like no other!

After my posts of accompaniments for Vietnamese dishes, I will post on actual recipes that use them.  Just you wait!

Vietnamese Food Recipe:  Pickled Carrots and Daikon

• 1 1/2 cups water
• 3/4 cup distilled white vinegar
• 1/2 cup sugar
• pinch of crushed red pepper (optional)
• 1 1/2 cups julienned carrots
• 1 1/2 cups julienned daikon

1. In a medium sauce pan, over medium-high heat, add water, vinegar, sugar and pepper if using.  Bring to a boil then lower heat for and simmer for about 5 minutes.
2. Allow to cool.
3. Scoop daikon and carrots from the brine and store or serve (should keep in the refrigerator for 5-7  days).

Nuoc Cham (Dipping Sauce)

Vietnamese Dipping Sauce:  Nuoc Cham

I don't think you can truly have a Vietnamese kitchen unless you have this basic dipping sauce, Nuoc Cham.  When I was first dating my husband, whenever we came over to his mom's house, they always offer some Nuoc Mam to eat with whatever food is being served that day.  Recently, I've learned (as did my husband) that Nuoc Mam is fish sauce while Nuoc Cham is the mixed version -- usually with sugar and lime juice.

My roommate ten years ago used to make Nuoc Cham all the time.  He said it's just fish sauce with lime.  Sounded so simple but this secret "recipe" does not work.  There is so much flavor to Nuoc Mam than lime and fish sauce.  So I took it upon myself to learn how to make one.

Allow me to mention that I'm lazy.  The best Nuoc Cham would be made with the use of mortar and pestle to grind all the dry ingredients together.  I, on the other hand, skip all that.  If I make the Nuoc Cham the same day we would eat it, I would put it in a food processor to grind all dry ingredients.
I own a mortar and pestle somewhere but I'm not sure where it is.

Vietnamese Food Recipe:  Nuoc Cham

• 1 tbsp garlic, minced
• 2 tbsp sugar
• 1 tsp red chili flakes (or finely chopped red Thai chillies)
• 3 tbsp fish sauce (pick a fish sauce amber in color.  this is a key ingredient.  Use your favorite)
• 3 tbsp water
• 2 tbsp  freshly squeezed lime juice

Combine all ingredients and store in a jar. Done.

But if you want to be thorough.  Take the garlic, sugar and chili flakes and grind them using your mortar and pestle.  Add the paste to the fish sauce, water and lime.