Vietnamese Bun Thit Nuong :: Vietnamese Pork Noodle Bowl
INGREDIENTS
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For the Pork
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1/4 cup brown sugar
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2 tablespoons fish sauce
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2 tablespoons soy sauce
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2 tablespoons sesame oil
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3 cloves garlic, minced
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1 tablespoon lemongrass paste
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1 tablespoon fresh grated ginger
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1 tablespoon Sriracha Thai chili sauce
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4 green onions, minced
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1-1/2 lb. pork butt roast or pork shoulder, sliced into thin pieces about 1/4-inch thick
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For the Bowl
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1 (14 oz) package rice vermicelli
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4 cups coarsely chopped Romaine Lettuce, chilled
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1 English cucumber, seeded & sliced into matchsticks
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1 cup matchstick carrots
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1 cup bean sprouts
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1/4 cup coarsely chopped mint leaves
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1/2 cup coarsely chopped cilantro
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1/2 cup coarsely chopped roasted peanuts
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Fish Dipping Sauce (Nuoc Mam Cham)
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1 1/2 cups water
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8 tablespoons fish sauce
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6 tablespoons fresh lime juice
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6 tablespoons rice wine vinegar
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6 tablespoons sugar
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1 fresh red Thai chili, finely diced
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4 cloves garlic, minced
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1/4 cup matchstick carrots
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