VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
- For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
- For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
- Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
VIETNAMESE GRILLED PORK
Yum! I found this on Tauntons Fine Cooking website and made it with bean thread vermicelli and served with nuoc cham (dipping sauce).
Provided by ShakenCake
Categories Pork
Time 1h4m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make the caramel - combine the sugar and water in a small saucepan.
- Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minute Meanwhile, have some extra hot water ready on a back burner.
- Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon.
- Set aside to cool.
- To make the pork - pound the shallots in a mortar and pestle or mince by hand.
- Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel sauce. Stir well to blend.
- Add the pork slices and let marinate for 20 minute.
- Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minute on each side.
- Let the pork rest for 10 to 15 min., cut into thin strips, and serve with noodles.
BANH-MI WRAP: VIETNAMESE GRILLED PORK WRAP WITH PICKLED CARROTS AND MINT
Provided by Aarti Sequeira
Time 2h20m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the pickled carrots: In a large bowl, whisk together the sugar, vinegar, and salt until dissolved. Add the carrots, toss to coat and allow to pickle for about 2 hours. For the pork: Combine the soy sauce, fish sauce, sugar, five-spice powder, garam masala, black pepper, garlic and shallots in a re-sealable plastic bag. Seal and shake until well dissolved. Add the pork to the bag, massage the marinade into the pork and marinate for 1 hour. When you're ready to cook the pork, grab a large cast-iron skillet. Place the pan over high heat until it is smoking. Using a pair of tongs, pull each pork chop out of the marinade, shake off the excess and place it in the pan. Don't crowd the pan - no meat should be touching! You want the meat to sear, not steam. After about 2 minutes, flip each chop; it should be a caramel brown color. Cook another minute on the other side and remove from the pan. If you're cooking in batches, cook the remaining chops. Slice the chops into thin strips. For the sandwiches: Warm the tortillas up over an open flame so they become soft and pliable. I also like to char them a little! If you don't have a gas stove, warm them in a pan over medium heat, or pop them in a microwave for 10 to 15 seconds. Smear a little mayo down the middle of the tortilla. Then, pile a little layer of pickled carrots, some cucumber slices, a few sprigs of cilantro, some mint leaves, pork chop strips, a few slices of chiles a and squeeze of fresh lime juice over the top. Wrap, and secure with toothpick. Wrap in parchment paper if you're taking them to the beach, or just eat right away if you're not!;
- Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.
Nutrition Facts : Calories 328 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 66 milligrams, Sodium 1361 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 26 grams, Sugar 14 grams
VIETNAMESE GRILLED PORK
This traditional recipe uses a caramelized marinade to give the grilled pork strips a smoky-sweet flavor.
Provided by Member 610488
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes.
- Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 tbsp hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water). If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
- Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend.
- Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
Nutrition Facts : Calories 477.4, Fat 30.6, SaturatedFat 9.2, Cholesterol 102.1, Sodium 548.3, Carbohydrate 14.4, Sugar 12.6, Protein 34.6
VIETNAMESE GRILLED PORK TENDERLOIN
Pork tenderloin on the barbecue has never been so tender or simple. I found this recipe in Gourmet magazine and didn't like the carmelizing process, so I just made it my own marinade. And my brother's tips on grilling tenderloin made it so easy!
Provided by Cookin-jo
Categories Pork
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl.
- Add the tenderloins, making sure they are coated with the marinade.
- Let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can.
- Heat grill or broiler in your oven. But the outdoor grill is best.
- My brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. Then turn over for 6 minutes. And then turn off the grill and let rest for 5.
- With my propane grill, I do them for 8,7,6. You want a bit of pink showing in the middle but almost all white.
- I love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is.
Nutrition Facts : Calories 73, Sodium 639.9, Carbohydrate 18.5, Fiber 0.3, Sugar 17.1, Protein 0.5
VIETNAMESE GRILLED PORK SKEWERS
For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.
Provided by Nguyen Duc Cuong
Categories World Cuisine Recipes Asian Vietnamese
Time 1h38m
Yield 6
Number Of Ingredients 16
Steps:
- Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
- Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
- Thread the marinated pork belly onto bamboo skewers.
- Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 201 calories, Carbohydrate 15.3 g, Cholesterol 27.3 mg, Fat 10.6 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 2019.6 mg, Sugar 9.9 g
NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)
The Vietnamese names confuse me, but not the taste. It's all good! Recipe inspired by The Ravenous Couple blogspot.
Provided by gailanng
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
- Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
- Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
- Grill or pan fry about 4-5 minutes per side.
- Serve with Nuoc Cham and vermicelli (bean thread), if desired.
- To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
- To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
- Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).
Nutrition Facts : Calories 1086, Fat 49.7, SaturatedFat 18.2, Cholesterol 163.6, Sodium 2785.5, Carbohydrate 104.1, Fiber 3.7, Sugar 26.6, Protein 53
VIETNAMESE GRILLED PORK WRAPPED IN LETTUCE
This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside. I found this recipe at the EthnicGrocer sight. How good and easy does it sound! I think I'll make it with chicken!
Provided by Rita1652
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into 8 to 10 strips.
- Combine marinade ingredients.
- Add meat and marinate meat for 1 hour.
- Grill or broil pork until done, about 10-15.
- Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
- To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.
VIETNAMESE CARAMELIZED GRILLED PORK
Categories Pork Meat Pork Chop Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl.
- Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)
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- Using your hands, massage the pork chops in the marinade until fully combined. Allow the meat to relax in the marinade overnight or up to 24 hours.
- You will have leftover marinade mix including sesame seeds, lemongrass and shallot. You don't want to waste these tasty bits as they'll fall through the barbecue when grilling. Save these for later as we'll fry them to make a crispy topping.
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