Bun Thit Nuong (Vietnamese Grilled Pork)

R

RaSam

New member
Bun (Rice vermicelli) Thit nuong (grilled pork).

Marinate the pork chops in 2 parts nuoc cham and 1 part nuoc mau for
45 minutes prior to grilling. Baste with the reserved marinade a
couple times per side while grilling.

http://img153.imageshack.us/img153/4229/thitnuonggrilling2.jpg
http://img820.imageshack.us/img820/8363/thitnuonggrilling.jpg

Serve over rice vermicelli and garnish with chopped cashews or peanuts
and green onion with more fresh nuoc cham (dipping sauce).

This is served with braised baby bok choy, but green leaf lettuce and
cilantro would usually accompany this if it were served in a
restaurant.

http://img831.imageshack.us/img831/8531/bunthitnuong.jpg

-sw
 
On Fri, 25 Feb 2011 02:36:43 -0600, BubbaBob wrote:


The full "table salad" is not usually served with this dish alone.
But it's been a while since I ordered this in a restaurant. Usually
someboldy others at the table will get a "salad-eligible" dish (such
as pho or something with rice paper wrappers).

The table salad would usually consist of whole green leaf lettuce
leaves, mung bean sprouts, purple basil and/or mint, sliced jalapenos
and either cilantro or culantro (saw leaf).

-sw
 
On 2/24/2011 10:02 PM, Sqwertz wrote:

Aaah! My first and favorite Vietnamese dish. Man I love that stuff.
And it took me 20 years after moving back to Pittsburgh to find some
that was as good as what I used to get in So. Cal. Now if I could only
find some Pad Thai as good as what I used to get out there. And some
Bi Bim Bap as good as the place I used to go to here in Pittsburgh about
20 years ago. After they closed I was devastated. Haven't had any
decent Bi Bim Bap since. Sigh.

Now I'm hungry for Bun Thit Nuong. I'll have to make a trip to Pho Minh
for a fix. Oh, and they have the most awesome tea. I can't figure out
what it is exactly - not much English - they just say it's Vietnamese
tea. Well, duh. But what kind exactly. I'm wondering if it's lotus
tea? But I understand that is rare and expensive. So maybe it's just
jasmine tea but it doesn't really taste like jasmine tea I've had in the
past. Oh, well, I'll just go there and drink as much as possible. And
then the have really great coconut water so I have to have that as well.
Boy will I have to pee by the time I get out of there!

Kate

--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
 
On Thu, 24 Feb 2011 21:02:50 -0600, Sqwertz wrote:


looks very good, steve. i haven't tried my hand at the nuoc mau yet.

your pal,
blake
 
Kate Connally wrote:
Oh damn! You would bring up bibimbap. I have really wanted some
okdol bibimbap for a while. I keep thinking I will buy the stone
dishes, but then I see the price and put it off yet again. It
would be so easy to do though, especially since I live near an
HMart--and I got my daughter a Zojirushi rice cooker, which is
constantly in use....

--
Jean B.
 
"Sqwertz" wrote in message
news:[email protected]...
Your dish looks nice, but it's not real Bun Thit Nuong. Again, Bun thit
nuong is not made with pork chops. The meat in a pork chop is too dry. It
won't absorb the marinade. You have to cut it with a knife.

The dish is made with very thinly sliced pork shoulder or pork butt cooked
to the "almost fall apart" stage. That is served on top of the vermicilli
to make an almost pasta like dish. At least that's how it's made and served
in Vietnam, and in real Vietnamese restaurants in the USA.

Kent
 
On Fri, 25 Feb 2011 16:22:29 -0800 (PST), spamtrap1888 wrote:


I took a bunch of offal pictures at the Offal Mart this afternoon and
none of it is cheap. Real pork meat is less expensive.

The rest of the pictures, with price tags, can be viewed at
alt.binaries.food.

-sw
 
On Fri, 25 Feb 2011 17:18:04 -0800, Kent wrote:


Maybe how YOU cook them, but some of are better cooks. Mine you pick
up and eat with your hands using the bone as a handle.

Yeah - who ever heard of marinading pork chops or pork loin. Silly
me.


I'm much more familiar with Vietnamese cooking and restaurants than
you will ever be, Kent. Stick to something you know, whatever that
is.

-sw
 
On Fri, 25 Feb 2011 17:12:12 -0500, Jean B. wrote:


Thanks. I've been on a Vietnamese kick lately. Lots of pics posted
to ABF on the last two weeks. I just need to find some cheap beef to
make bo la lot and bo buong hanh next. With plenty of mam nem dipping
sauce.

-sw
 
"Sqwertz" wrote in message
news:[email protected]...
I doubt that, Sqwertz, unless you were in the Vietnam war, which I doubt
because you're too infantile.
We've paced through Vietnam, eaten at their store front restaurants, and
shopped at their food markets.
Pork chops aren't in Bun Thit Nuong. The cook can substitute pork chops as
you did. The dish doesn't then isn't the same. It is like substituting strip
steak for chuck in Boeuf Bourguignon.

I don't wish to argue the point with you because you have a constipated
mind. I would wish, however, that other NG readers don't make the mistake of
using pork chops in this dish. Over 95% of Bun Thit Nuong recipes on the
internet use pork shoulder. Those that don't don't understand the dish.

Kent
 
On Sat, 26 Feb 2011 00:21:48 -0600, Sqwertz
wrote:

-snip-


Cool. I asked this on alt.food.asian a few months ago and struck out.
Maybe you can help.

40 years ago when I was visiting the Danang area I [think] I remember
an ice cream that would rarely appear in the village.

I only made it up near the city a couple times- so it was likely that
this was from a street vendor in a rural village, or just some kid
sharing what he had.

As I remember it, it was a *very* sweet, vanilla-y affair, with a
slightly greyish color. It was soft like a custard- but that could
have just been from lack of refrigeration.

Jim
 
Jim wrote:


Could it have been frozen cherimoya puree, or some other tropical fruit?
Your mention of a "slightly greyish color" makes me think of cherimoya,
which turns that color if it oxidizes under the right conditions. Fully-ripe
cherimoyas are also very sweet and have a custardy texture (to the point
that some call them "custard apples").

The Vietnamese ice cream recipes I have use a technique I hadn't seen in
other ice cream recipes. You start off by making a flavored pudding using
dairy (milk and cream), sugar, and cornstarch, along with whatever you're
using to give flavor (ginger, lemongrass, or fruit). Then you freeze that
pudding in an ice cream freezer.


Bob
 
On Sat, 26 Feb 2011 07:19:09 -0500, Jim Elbrecht wrote:



I saw it but I'm not into sweets at all. I can't help you on that
one. Most of the Vietnamese delis I frequent don't have much in the
way of sweets except for sweet, glutinous rice. And I'm not a dessert
guy at reastuants.

Maybe Kent knows ;-)

Or maybe Fugi Girl knows - I'm crossposting to ABF, which may or may
not show on some servers.

-sw
 
Sqwertz wrote:


sorry but i don't know. i fking hate most things with sugar lol :)
'very sweet' -ness of any kind receives a crushing blow from me. this
is the precise point i unleash my fury.

however i do like 'ice cream' with beans in it. sounds strange but it's
popular in all of south east asia.
 
On Sat, 26 Feb 2011 20:55:39 +0100, FG wrote:


Oops. I forgot about that. How about the sweetness in nuoc cham and
mam nem? They're somewhat sweet, but they also have the other major
taste components in them as well (sour, salty, pungent)

-sw
 
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