This recipe can be made simple for an everyday dinner or done up like the Bun Combo you get off a menu in a Vietnamese restaurant. For my 'special occasion' version I used lemongrass chicken, pork and shrimp along with all the herbs; cilantro, mint and Vietnamese basil. Mix and match with what you like and what you have.
1pork chop(or 6 oz pork tenderloin, cubed or sliced thin)
12large shrimp (16-20 count)
THE NOODLE BOWL
250gthin rice vermicelli noodles(also called rice sticks)
1cupcarrot, sliced thin or julienned
1cupcucumber, finely julienned
1cuplettuce, finely sliced
1cupcilantro, mint and/or Thai basil, chopped (Thai basil is THE BEST. Look for it!)
½cupchopped, salted peanuts
NUOC CHAM DIPPING SAUCE
½teaspooncrushed red chile flakes
½tablespoonrice vinegar(or regular vinegar if that's all you have)
½cupfish sauce
¼cuplime juice
¾cupwarm water
2garlic cloves, minced
½cupsugar
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Instructions
LEMONGRASS MARINADE for CHICKEN, PORK or SHRIMP
Combine all ingredients stirring until sugar is dissolved.
CHICKEN/PORK - Pour over meat using separate bowls for each kind. Marinate at least 30 minutes or overnight. (Advance prep tip - Meat can be frozen in the marinade.)
SHRIMP - Pour over raw shrimp and let marinate 15-30 minutes, no more.*
NUOC CHAM DIPPING SAUCE
Combine all ingredients in a large measuring cup or Mason jar. Stir until the sugar is dissolved. Set aside. (Advance prep tip - Make the whole recipe, label the jar and get it in the fridge. Keeps indefinitely.)
NOODLE BOWL PREP
Place rice noodles in large bowl. Cover with boiling water and let sit for 5 minutes. Drain, rinse briefly and set aside. Can be prepared a day in advance.
Organize all toppings for quick assembly.
Preheat barbecue then cook as follows: Chicken breast and pork chop 6 minutes per side. Shrimp on skewers 2 minutes per side.
Alternately cook any meat according to the size of pieces using a broiler, sauté pan or barbecue.
SERVING
Divide ingredients into 4 bowls as follows: Noodles / carrot / cucumber / lettuce / fresh herbs.
Top with cooked meat. Sprinkle with peanuts and serve with individual dishes of nuoc cham on the side.
Pour sauce over the whole bowl and enjoy!
Notes
MARINATING SHRIMP - If fish is left in an acidic marinade for longer than 30 minutes it will start to cook.VEGETARIAN OPTION - Lemongrass marinade works well on tofu. Marinade for 30 minutes and saute or grill tofu.VEGAN OPTION or FISH ALLERGY - Use my Fish Sauce Substitute for all recipes calling for fish sauce.