Vermicelli Noodle Bowl Food

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

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.

VERMICELLI NOODLES WITH LEMONGRASS PORK MEATBALLS

Steps:

• Make the meatballs:
• Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender center. Thinly slice the stalks into coins, then very finely mince. Transfer to a medium bowl and add the pork, fish sauce, salt, sugar, and white pepper and mix to combine. Roll into 1 1/2-inch meatballs and set on a rimmed baking sheet. The meatballs can be made beforehand; transfer to a lidded container or tightly wrap the baking sheet with plastic wrap. Refrigerate until ready to use but no longer than 24 hours.
• Make the dressing:
• In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chile. Put the lid on the jar and shake vigorously until the sugar has dissolved. Set aside (the dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits).
• Make the fried shallots:
• Pour the oil into a medium heavy-bottomed saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set it nearby. As the oil heats, the shallots will begin to sizzle and bubble; fry, stirring frequently for even cooking, until the shallots begin to brown, about 6 to 8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp (at this stage, they can go from nicely browned to acrid and overcooked very quickly, so be vigilant). Use a spider or slotted spoon to transfer the shallots to the paper-towel- lined plate. Let the oil cool, then pour through a fine- mesh sieve into a clean jar. (Do not discard the oil; it's liquid gold, great for another batch of fried shallots or to add flavor to dressings and sautéed vegetables, and you can also use it to make a batch of aioli.) The fried shallots can be made in advance. Let cool, then store in an airtight container at room temperature. Resist snacking on them; they'll keep for about a week.
• Bring a large pot of water to a boil. When the water is boiling add the vermicelli noodles and cook according to package instructions until tender. Drain, rinse with cold water, and transfer to a rimmed baking sheet. Drizzle with a tablespoon of the shallot oil (it's fine if it's still warm) and toss to coat.
• Preheat the broiler to high. Transfer the baking sheet of meatballs to the oven, positioning it a few inches from the heating element. Broil the meatballs until browned, about 3 minutes, then roll the meatballs to the second side and broil for 3 minutes longer. Transfer to a bowl.
• To serve, arrange the vermicelli on a platter and surround with carrots, cucumber slices, lettuce, mint, and cilantro leaves. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Let the diners dig in, serving themselves some of the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.

VERMICELLI NOODLE BOWL

Steps:

• Whisk together vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes in small bowl. Set the sauce aside.
• Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
• Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles.
• Assemble the vermicelli bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve with shrimp skewers on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.