As adventurous as I like to think I am when it comes to eating, I do find that certain restaurants just beg me to order the same thing every time I go. For years, every time we go to my favorite pho (pronounced “fu”) restaurant, I have ordered the shrimp and pork soup with egg noodles. Daniel even taught me the proper way to eat it, with a spoon in one hand and chopsticks in the other so as to eat both together. While this was all nice and dandy before kids, I can no longer use both hands to eat as I am usually nursing a baby or feeding a toddler with the other hand. So, it was time to change things up a bit. That’s when I discovered Bunt Thit Nuong. Because it is a cold noodle dish, (perfect for summer), I can take my time and not worry about my food getting cold, and it only requires the use of one hand!
Of course, I had to come home and look up the recipe online. To my delight, I discovered it is actually rather simple to make! Granted, mine doesn’t taste quite the same — but it is good, none-the-less! Here is the recipe I found:
Bunt Thit Nuong
serves 4, prep 30, cook 15 min, adapted from Une-deux senses
- 2 lbs boneless pork shoulder, thinly sliced (you can have your butcher do this for you)
- 5 tbsp fish sauce
- 1/4 cup sugar
- 8 cloves garlic, minced
- 1/2 tsp cracked black pepper
- 1 package rice stick vermicelli noodles
- carrots, julienned
- cucumber, julienned
- basil leaves
- mint leaves
- romaine or butter lettuce
- bean sprouts
- roasted, salted peanuts, crushed
- Nuoc Cham (see recipe below)
- In a large plastic bag or bowl, combine thinly sliced pork, fish sauce, sugar, garlic and black pepper. Allow meat to marinate at least 30 minutes.
- Bring a large pot of water to boil and cook rice noodles about 4 minutes or until soft. Drain and rinse with cold water.
- Grill pork over a flame until cooked through and charred at the edges. Allow meat to rest while assembling salads.
- Assemble salad with lettuce, herbs, vegetables, and noodles. Thinly slice pork and add it to the salad. Top with crushed peanuts.
- Serve with Nuoc Cham.
This classic Vietnamese dipping sauce serves as your salad dressing and is also great alongside summer rolls.
makes 2 cups, prep 5 min
- 1/3 cup fish sauce
- 1/4 cup sugar
- 1/2 cup water
- 2 tbsp lime juice (about 1 juicy lime)
- 1 tsp sambal oelek
- 2 cloves garlic, minced
- 1/2 carrot, julienned
- Combine all ingredients in a jar or bowl and shake or stir to mix well. Store in the refrigerator.
As you may have noticed from the picture, I left a few ingredients out. In fact, not until I posted this did I realize I forgot the peanuts — doh! I even bought some just for this recipe. **sigh**