BUN CHAY (VIETNAMESE VEGGIE RICE VERMICELLI SALAD)
Bun (rice vermicelli) is served MANY ways. The vegetable are a foundation for most variations. Some variations include adding beef or pork with lemongrass, grilled pork, beef, shrimp or pork pattie, shredded pork, egg roll, shrimp or shrimp and pork paste grilled on sugar cane and many more. Que Huang brand rice vermicelli was reccomended by a local Vietnamese restaurant. I also tried Jiang Xi but they are thicker than I prefer. You want vermicelli NOT spaghetti size.
Provided by Ambervim
Categories Vietnamese
Time 20m
Yield 10-16 serving(s)
Number Of Ingredients 13
Steps:
- The most important thing to remember about the vermicelli is to NOT overcook them, then shock in cold water to stop the cooking, rinse til water runs clear and then dry. You can keep them in the fridge for a couple hours to 2 days. With the 2 brands I tested I had to cook 1 brand a bit longer and the other a bit less than the directions indicated. Use your good judgement. and start testing the doneness at 4-5 minutes.
- I find it easiest to slice the cucumber into thin rounds and then sticks.
- There are 3 ways to serve:.
- One - Mix all the salad ingredients together and add the Nuoc Cham and mix. Let people sprinkle a teaspoon or 2 of peanuts on their serving.
- Two - Place noodles in the bottom of an individual bowl and then each of the ingredients, separately, Top with Nuoc Cham and peanuts.
- Three - Place the noodles in the center of a plate and place some of each ingredient around the noodles. Serve Nuoc Cham on the side and peanuts in a bowl on the table with a spoon -- OR dress with Nuoc Cham and peanuts, then serve.
- Vary it a little and make it your own. The extra garlic and the black pepper are optional garishes.
- The FRESH cilanto, mint and basil are VERY important to the flavor development,.
- ENJOY.
Nutrition Facts : Calories 418, Fat 12.2, SaturatedFat 1.7, Sodium 292.9, Carbohydrate 64.2, Fiber 9.1, Sugar 2.3, Protein 15.4
VIETNAMESE FISH SAUCE
This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls.
Provided by Chef Farmer
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the "nhi" signifies a high quality sauce.
- Mince your 2 cloves of garlic and shred your carrot.
- Combine with the fish sauce, sugar, water, chili paste and lime juice.
- Stir until the sugar dissolves. Makes about 2 cups to serve.
Nutrition Facts : Calories 117.5, Fat 0.1, Sodium 2203.6, Carbohydrate 28.8, Fiber 0.5, Sugar 26.9, Protein 1.7
BUN THIT NUONG (GRILLED PORK AND VERMICELLI SALAD)
Bun thit nuong, BBQ pork with rice vermicelli, is a dish commonly found in American Vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes.
Provided by Spectatrix
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
- While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
- Boil vermicelli according to package directions, draining once cooked through.
- Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
- In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
- Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
- Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).
Nutrition Facts : Calories 732.3, Fat 43.5, SaturatedFat 10.2, Cholesterol 80.5, Sodium 3641.2, Carbohydrate 55.8, Fiber 5.5, Sugar 45, Protein 30.2
RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS
While living in Colorado, I worked for an all Vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. I worked there for 10 years and became very close to the people that I worked with. Often the owner of the company would treat me to lunch from his favorite Vietnamese restaurant. I always requested this dish. He once told me the name of it but darned if I could ever understand what he was saying, let alone how to spell it. Anyway, I just had to recreate this wonderful Vietnamese dish from memory because I have missed it so much. Here is what I have come up with.
Provided by Karen From Colorado
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Partially freeze pork for easy slicing; slice thin.
- Marinade pork strips in the soy sauce and garlic powder for 1 hour.
- Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
- Heat egg rolls; cut into 1 inch pieces.
- Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
- Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
- Top vegetables with pork strips and egg roll pieces.
- Sprinkle peanuts on top.
- Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
- Repeat for a second serving.
Nutrition Facts : Calories 762.7, Fat 19.4, SaturatedFat 4.8, Cholesterol 142.9, Sodium 1814.3, Carbohydrate 84.7, Fiber 6.1, Sugar 3.2, Protein 60.3
BUN CHAY (VIETNAMESE VEGETARIAN NOODLE SALAD)
Steps:
- For the noodles Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely. For the tofu Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil. For the greens Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.) For the sauce In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.) To serve Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.
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