As you know, I love my class. I love them to death. But with a handful of whiners/cryers/needy-ers constantly calling my name, it's nice to come home to no one. Yes, I said it, NO ONE. I like being alone. I'm a loner and I love it. So to celebrate my love of aloneliness, here's my first entry to my Loner Meal Series.
Tonight I decided to make some Bun Thit Nuong, one of my favorite summertime dishes. I admire Bun Thit Nuong, Vietnamese vermicelli noodles served with fresh vegetables, mints, freshly grilled bbq pork, and nuoc mam (fish sauce). The combination of the cold noodles and hot pork is pleasing to my palate and to my summertime soul.
Ok...let's get this Loner Party started:
clockwise: bun (vietnamese rice vermicelli), Three Crab brandfish sauce,Oyster Sauce, Sake, ground pepper, Five Spice, garlic, pork shoulder
Bun Thit Nuong (1 serving):
Thit Nuong (bbq pork)1/4 lb pork shoulder (sliced thin)
2 cloves garlic (diced)
1 tbsp oyster sauce (*I'd use 1/2 tbsp next time)
1 tbsp sugar
1 tbsp sake (Chinese rice wine preferably)
1 tbsp fish sauce
1 tbsp oil
1/4 tsp five spice (*I'd use 1/16 tsp next time, I didn't know Five Spice was so strong.)
freshly ground pepper
Bun (vermicelli noodles)
Bun can be found at most Asian markets. I like the new Bun brands that sell bun in sticks vs. tangled spider web bunches.
package of Bun (I used 1 1/2 inch diameter's worth)
fresh mint
celantro
lettuce
bean sprouts
chopped peanuts (Trader Joe's unsalted Blister Peanuts!)
Nuoc Mam (fish sauce)
Nuoc mam can be made ahead and stored in the fridge for over a month. I'm lucky I've got my Vietnamese mama always making sure I've got nuoc mam stocked at my place.
1/2 cup fish sauce
1/2 sugar
1 cup hot water
1-2 thai chili
2 cloves crushed garlic
1 slice of lime (add more if you want)
1. Thit Nuong: Mix all ingredients together. Marinate in refridgerator for 20 minutes. Grill the marinated pork. (Oh...I love my butane burner. I recommend this burner to everyone. You can find them for under $10 at Marukai in Little Tokyo or Gardena. My mom gave me her grill, but you can find simular ones at Marukai for under $15.)
I heart my grill.3. Nuoc Mam: Add hot water to sugar until dissolved. Add fish sauce, crushed garlic, chili, and lime. Mix. Chill.
4. Finale: Add the bbq pork to the vermicelli. Sprinkle - drenched (up to you) nuoc mam over the Bun Thit Nuong!
Enjoy alone!
16 comments:
Laaaaaazzzzzzzzzzzzzzyyyyyy, like Magda.
Mmm...looks yummy!
Yay cooking! Looks great! More recipes please! =)
I'm going to need to get me one of those grill things! Sounds like some good grinds.......too good to share, huh?
EDNBM...haha...you figured me out.
BOLA...come over for dinner!
Keri...now that it's almost summer vacation and my funds will be tight, expect more cooking. I'll save money, kill time, and eat well all at once!
Kirk...yea...my butane burner is so fun. I use it all year around. When I'm not selfish, I'll invite friends over. I love communal cooking.
mmm, your loner dinner looks GOOD! i love fixing good dinners up for myself when i'm solo--nuthin' better than sitting around the house in your fave loungewear, watching your fave shows and eating some good chow--it's kinda peaceful!
see u at manna!
Wow, the way my Vietnamese papa makes this, he doesn't add five spice. I'd like to try your recipe, it looks great. That five spice really did something!
Wow, I just found your site from another site from another site and you rock! I'm Vietnamese and I've been looking for this recipe for ages. All the cookbooks don't do this dish justice like when I go to the restaurants. I'm trying this next week. This also inspires me to get a grill. Thanks for taking the time to write and critique. You've definitely got a new fan in me.
Cheers!
Mai
I hope you like the recipe Mai. Make sure to use the adjusted measurements that I posted. I love me some thit nuong! The butane burner is a great thing to have. I use mine throughout the year. Let me know how things turn out!
Jeni
The grill looks fantastic....I have a butane burner...but what would you call the little plate you use to chargrill the meat??
....my quest begins.
Oh and thank you for the recipe...I'm addicted to Bun but could not find a recipe.
Hey Eric...hope you like the recipe. The grill..I dont know the name, but you can find one in an Asian market. Japanese markets usually have non-stick ones. Ive seen similar ones like mine at Vietnamese and Chinese markets. Good luck. I am addicted to bun too!
So glad I stumbled on this - guess what's for dinner??
That is...if I can find out what the 1/2 ?? ingredient in the Nuoc Mam recipe is. Keeping my fingers crossed.
I dug this up from the depths, but I just tried your recipe and it was BOOOOOMB DIGGITY!
Hi,
Lovely recipe. It should go great with grilled shrimp, although the shrimp would not need much seasoning, maybe a slight paste of teriyaki soy!
An from Fremont, CA
Oh man...Thanks! I've been looking for a good Bun Thit Nuong recipe for a while.... I kinda did my own thing with one that I found but it wasn't right on the money. This one looks like it might be. I'll give it a try this week!
SO stoked!
DJK
one question though.... I eat this dish from my favorite Vietnamese restaurants as often as possible and the meat always tastes like it's been grilled on wood or coal. How are they getting that flavor? Or...is that from the butane grill and the seasoning?
Post a Comment