Vietnamese Fresh Vermicelli Bowl Recipes

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.

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.

Steps:

• I use cooked shrimp(grilled is best) or cooked chicken-If using cooked leftover chicken place the chopped or shredded chicken in a mixture of chicken stock and Vietnamese Sweet Lemon Curry(from Savory Spice shop)-a little sesame oil-Anything to give it some asian flavor marinate at least 4 hours or overnight. Not required, but better flavor Dressing: 1. Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Adjust the flavors to balance out the sweet and sour.A tad more sour than sweet. 2. Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again. Aim for a bold, forward finish -- perhaps a little stronger than what you'd normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. the co;or should be a light honey or amber color (This sauce may be prepared early in the day and left to sit at room temperature) Salad If you want to add the shallots: Heat vegetable oil a small skillet over medium heat. Add shallots; cook and stir and softened and lightly caramelized, about 8 minutes. Drain on paper towel. Bring a large pot of water to a boil. Add vermicelli noodles-follow directions on package. 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 daikon, cilantro, Thai basil, mint, and if choose to use, caramelized shallots, peanuts,cucumbers, carrots,Snow peas, sugar snap peas . Serve with shrimp or chicken on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.