Friday, September 9, 2011

Vietnamese Bun

This was my first attempt at making Bun, (pronounced boon)  a Vietnamese favorite of ours.   The possibilities are endless for changing up the ingredients based on your favorites or what you have at home.  One of the best things about this dish is the combination of crunchy and soft, hot and cold, and salty and spicy.  You prepare the noodles, add the veggies around the side, add the meat (or whatever you choose), sprinkle on the herbs and nuts and then pour over this amazing sauce called Nuoc cham and stir all together. As you eat everything marinates in the Nuoc cham and is better at the end of the bowl than the beginning.   It can be made vegetarian by substituting tofu for the pork or just using veggies. It’s very light but filling at the same time.  Great summer dish.   You can go vegan with it but will have to skip the fish sauce in the Nuoc Cham and substitute wakame, dulse or other dried seaweed.  


Here is my rendition:
Vietnamese Bun - Serves 2


1 country sparerib - sliced into thin strips
2 cloves garlic - chopped
3 tablespoons hoisin
3 tablespoons olive oil
2 tablespoons chopped Thai basil
Combine and marinate overnight
Make Nuoc cham and let the flavors meld for at least 30 minutes.


Nuoc cham


1/4 cup cold water
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
Sugar - If using seasoned rice vinegar add 1 tablespoon of sugar.  If using unseasoned   
   vinegar add 2 tablespoons
1 clove of finely minced or crushed garlic
1/4-1/2 teaspoon of Sambal oelek or other spicy pepper sauce
1 tablespoon of finely diced carrot


Combine all ingredients together in small bowl.  Set aside


Rice vermicelli noodles - there are many sizes so cook by package directions then rinse in cold water thoroughly until no longer starchy.  Drain and set aside.
Have the following prepped  and set aside:
1/4 head lettuce - sliced into thin strips
1/2 cucumber - sliced or chopped
1 carrot - julienned
1/4 cup chopped cilantro
2 additional tablespoons of chopped Thai basil
3 tablespoons chopped peanuts

Stir fry the onion, eggplant and pork together until done and the sauce has thickened some.  If too dry you can add a little more hoisin when cooking.  Set aside.
Microwave the noodles for a minute or 2 to warm them.
Now put it all together...


Place the warmed noodles in the center of a large bowl. 
Put the lettuce, cucumber, carrots and meat around the edges.  Top with cilantro, Thai basil and peanuts.  Pour over about 1/2 cup of Nuoc cham and stir all ingredients together.  
You can add additional Sambal oelek or Sriracha sauce for extra spice.
The Bay Market on Sprague in Spokane or other Asian markets are a good place to buy supplies if you can’t find them in your local grocery store.
Enjoy.

Wednesday, September 7, 2011

Summer - Where did it go?

For my blog viewers, I apologize for the long delay.  This has been a busy summer with many exciting changes, however a bit exhausting.  Best of all we have a new grandson.  He is adorable!!!!  He is grandchild #4 and the first boy.  We love him and such a great addition to our family.
5 days old!!

And then there's the kitchen!   Speaking of the kitchen...It is amazing.  Just a few finishing touches to go but is now very functional.  I love not having a refrigerator in the living room!

  We have had a few bumps in the road but our contractor (Berry Built) has bent over backwards to keep the project going.  We have a corner cabinet being remade and a touch of trim and a few light dimmer switches to install but otherwise complete.  I LOVE IT.

From the living room looking in.

My favorite new appliance!!!




Coming to the blog soon will be some of the new food cooked in the new kitchen.