Grilled Vietnamese Pork With Vermicelli Noodles And Nuoc Cham Recipes

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.

GRILLED VIETNAMESE PORK WITH VERMICELLI NOODLES AND NUOC CHAM

Steps:

• 1. Place pork in the freezer until it firms slightly, 45 to 60 minutes. Remove the pork from the freezer, thinly slice and place in a large ziploc bag. 2. In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing as much air as possible. Place in the refrigerator and allow to marinate for one hour to overnight. 3. In a small bowl, mix the ingredients for the sauce. Place in the refrigerator until ready to use. 4. Right before grilling, bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook until tender, about 2 to 4 minutes. Drain the noodles and rinse with cold water to stop the cooking process, set aside. 5. Remove the pork from the fridge. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill pork immediately over the hot fire until cooked through and charred well on both sides, about 5 to 10 minutes. Remove pork to a plate. 6. To assemble, place noodles in bowl or on a plate, then top with the grilled pork, lettuce and mint. Drizzle with the sauce and enjoy!

VIETNAMESE GRILLED PORK

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.

NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)

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).