Pork with Steamed Noodles
Bun Thit Nung
- 2.5 lb pork shoulder roast, boneless, sliced a little thinner than 1/4 inch – cut across the grain. Will be put on skewers and grilled.
- Pkg of rice stick noodles (rice flour) Cook in salt water & oil. Do NOT overcook. Very al dente. Rinse under running cold water, shake in strained to separate noodles.
- 1 Bunch Green Onions - Sliced Thinly
- 2 Tbs Fish Sauce
- 2-3 Tbs Oil
- 1/3 Cup White Sugar
- 1/2 Tsp Fresh Black Pepper
- 1-1/2 Tsp Salt
- 1/4 Cup Toasted Sesame Seeds
Mix all together in a bowl. Refrigerate overnight.
Allow 1-1/2 cup, raw bean sprouts per person. Steam or blanche in salt water & oil for 1-2 minutes. Rinse quickly in cold-water to stop the cooking.
Shish-ka-bob skewers – This amount of meat made 25-30 skewers. Depending on how you slice the meat. Place meat on skewers – pressing green onions onto meat.
Cook meat in oiled grill pan or on outdoor grill. Cover for 2-3 minutes, to ensure through cooking. Turn once. Hold in warm oven.
- Chopped Salted, Roasted Peanuts. 1-2 Tbs Per Person.
- Chopped Fresh Mint
- Chopped Cilantro
- Sliced Curly Leaf Lettuce
- Sliced, Peeled Cucumbers
- Watercress or Other Green, Fresh Herbs
- Sliced, Marinated Carrots & Jicama
To serve begin with bean sprouts, then noodles in bowl. Then add some of everything else you like, including the grilled pork and a sliced egg roll. A sprinkle of peanuts is important to the authentic flavor. Top with fish sauce (recipe to follow). Have extra chili sauce with garlic for those who want a little more heat.
Linda's Cooking Tips
Always wash herbs, lettuce, cilantro, bean sprouts, etc. thoroughly the DAY BEFORE you cook. Then dry it thoroughly. All ingredients should be dry. Put in containers with paper towels, after you dry them.
- 1/2 bottle of fish sauce (double parrot or four crabs – she usually buys whatever is the most expensive. About $1.99 per large bottle)
- Finely Grated Carrot – One Whole Large Carrot
- Juice of 6-7 Limes
- 2-3 Tbs Chili Sauce with Garlic (Chili Garlic Sauce – Huy Fong Foods)
- 1 Cup of White Sugar
- 1/2 - 3/4 Cup of Water
- Splash of Rice Vinegar
Chili Sauce w/ Garlic
- Boil red peppers (red jalapenos) in salted water until tender.
- Remove stems, but leave seeds. Place in food processor until pulp is almost smooth. Seeds will remain visible.
- Sauté in small amount of oil. Add minced garlic to taste. Add finely chopped peanuts (opt)
- Add a little salt and a little rice vinegar (opt). All added to taste. Should not be too salty.
- Can thin with a little water if needed.
- Store in refrigerator. Keeps for a very long time in the refrigerator.
- Cock Brand Chilli Sauce for Chicken - This chilli had two l’s. This is a sweet – hot marinade for chicken. Delicious, has a little heat.
- Pearl River Bridge – Mushroom flavored dark soy. (This is not as salty as regular soy. Delicious on beef or chicken before grilling)