Bun Thit Nuong

Finding what this stuff was even called was quite a task. Starting off in some small little green Vietnamese restaurant up in Albuquerque called Viet Taste, I found this dish to be completely irresistible. Unfortunately, I never bothered to take note of the name of what I was eating. After a good while surfing Google, and drawing circles on the closest pad of engineering paper, I found some things that looked similar.

My entire explosives surety class was spent focusing not on... well... explosives but rather getting back to my kitchen. Mind you, explosives surety is my longest class all week, spanning around two and half hours...

Finally, I got home, and with the help of a friend and a few drinks, we succeeded in our goal.

Complaining about how people won't shut up in class...

no, no, no. That's not it.

Making food! Right. Vietnamese noodles with veggies and pork and shrimp, along with that delectable salty sour sauce that goes over the whole dish.

Bun Thit Nuong:

1 lb pork sliced thin
3 Shallots minced
3 cloves of Garlic
2 T Sambal
2 T Fish Sauce
2 T Lime Juice
2 t Sugar
Salt
Pepper

Rice Noodles
Sesame Oil

Matchstick Carrots
Cucumbers
Napa Cabage
Bean Sprouts

Marinate pork in first set of ingredients 30 minutes or more.

Bring rice vermicelli to boil in water. Remove from heat. Let set 5 minutes till softened through. Drain and rinse in cold water. Toss with sesame oil.

Blanch carrots in boiling water 1 minute. Drain. Then blanch sprouts 30 seconds. Drain

Heat a sauté pan over high heat. Add 2 Tbsp oil. Remove pork from marinade, and sauté quickly till just done, about 2 minutes. Add shrimp afterwards and sear just until done.

Place pork and vegetables on noodles to cover of them.

Pour nuoc cham over all for flavor and eat.

Nuoc Cham:

2 T Rice Seasoned Vinegar
3 T Lime Juice
1/4 C Fish Sauce
1/3 C Water
1 T Sugar
1 clove Garlic
1 Thai Bird Chile sliced into rounds
1 T julienned Carrots

Mix all ingredients and let sit for a while.