BUN THIT NUONG WITH NUAC CHAM – Grilled Pork with Rice Noodles,Vegetables and Herbs… and a delicious sauce

In my past work life, I was fortunate enough to travel all over this great country for many many years. Half of my customer base were Vietnamese and so for the first time I was introduced to Vietnamese cuisine. I shared a lot of meals with my customers over the years in many of the major cities that have large Vietnamese populations. Chamblee, GA (outside of Atlanta), Houston, Los Angeles, Falls Church, VA and Philly to name a few. I was hooked immediately, and a love affair was born.

Yes, the food is really fresh and very healthy, but most importantly to me, it is also very delicious. I think it was through Vietnamese food that I learned not to limit myself only to what I had grown up eating and what was familiar. It opened my mind to trying new cuisines and ingredients, which is not always easy for someone as picky as myself. This particular dish is one I order again and again. It is one of my favorites, second to Pho Ga.

Yes, this dish does have a lot of ingredients and I have taken the liberty of adding a few additional marinade ingredients you wouldn’t normally find in a recipe for this dish. I have also left out lemongrass, because I didn’t have it, but you can certainly use it. This can be made in advance and makes wonderful leftovers since it is served cold or at room temperature. Do NOT skip the sauce!

INGREDIENTS:

1LB. Pork Tenderloin, sliced thinly (about 1/4”)

Rice Noodles

1-2 cucumbers, peeled in sections, sliced

1 large carrot, peeled and cut into matchsticks

Cilantro sprigs

Mint sprigs (optional)

Sweet or Thai basil (optional)

Spring rolls, purchased from a Chinese or Vietnamese restaurant

Wooden skewers, soaked for 30+ minutes in water (about 5-6 large skewers)

Marinade Ingredients:

1 tbsp. sugar

1/4 cup soy sauce

1 tsp. cracked black pepper

1 tbsp. fresh ginger, grated or minced

2 large garlic cloves, minced

1 tbsp. oyster sauce (optional)

1 tbsp. Shaoxing Wine (optional but recommended!)

1 tsp. toasted sesame oil

1/4 cup chopped cilantro

2 scallions, white parts, minced

Garnish:

Roasted peanuts, chopped

Fried garlic (optional; found at any Asian market)

Scallions, light and dark green sections, thinly sliced on the diagonal

Nuoc Cham:

2 garlic cloves, minced

1 tbsp. sugar

Juice of 1/2 a lime

2 tbsp. chili garlic sauce

1 tbsp. fish sauce

1 tsp. toasted sesame oil

1-2tbsp. water (optional, only use if you want to mellow the flavor)

DIRECTIONS:

Combine all of the marinade ingredients. Thread the pork slices onto the wooden skewers and place skewers in a large pyrex dish, or other similar container that will hold them all in one layer. Pour the marinade over the skewers, turning them to coat. Press a piece of plastic wrap such as press-and-seal directly over the top to press out any air and marinate in the fridge for anywhere from 2 hours to overnight (ideal).

Mix all of the Nuoc Cham ingredients together until blended and the sugar has dissolved. Set aside, or even better, make ahead and store in the fridge for up to a week.

Make the rice noodles according to package directions. I typically use 1/2 a bag of 8.8oz. noodles for 3-4 servings. You can make ahead and store in the fridge and before serving toss with a tbsp. of water to separate the noodles.

When ready to cook, let the skewers come to room temperature for at least 30 minutes to 1 hour. Prepare your grill, whether charcoal or gas, for high heat cooking. Drizzle skewers with a neutral oil such as canola or grapeseed and turn to coat. Grill skewers for about 6-8 minutes over direct high heat turning every minute. The pork should be pink inside and charred slightly on the outside.

Let the pork rest for 5-10 minutes covered with foil, or they can be held in a warming drawer over the lowest setting for about 30 minutes. Or, of course, you can serve at room temperature or even cold.

I like to serve this family style by placing the rice noodles on a big platter or shallow bowl. Then top with the pork skewers on one side, stacking them a little. Then fan out your cucumber and carrots in rows. You can garnish with any of the herbs you’re using. I find mint to be too strong for me, but you decide! Whatever you like. Then garnish with the peanuts, garlic and scallions if you want.

Serve sauce on the side (which should be poured over top). As for the spring rolls, those are typically cut into sections and fanned out on the platter as well. I cut mine in half with kitchen shears on a diagonal.

Yields about 2-3 servings