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PERSONAL CHEF

PERSONAL CHEF
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Saturday, August 6, 2016

VIETNAMESE RICE NOODLE VERMICELLI Bun Gao

Asian rice noodles come in different brands, strands, thickness, and flavor. Being from Hawaii, we are used to the thin strands of rice noodles, which we dubbed "Long Rice."

However on this blog post, we are going the way of Vietnamese cooking. There are several brands of rice noodles, and if you are cooking that style, it's a good idea to get the noodles accustomed to their nation.


This is Rice Vermicelli Vietnam style

What you must remember is the thin noodles that are labeled Cellophane Noodles, are not made of rice but mung beans, and I guess you could use that as well, however it is much thinner, these Vietnamese style noodles hold better, especially when rolling into a spring roll, or lettuce wraps. And the color is much dense, making it look heartier.

Here is some par boiled rice noodle vermicelli cooling down and ready to be used

Lemon Grass Barbecue Pork with Rice Vermicelli Salad
Serves 4-6

Ingredients
  • 3-4 large garlic cloves, thickly sliced
  • 3 large stalks of fresh lemongrass,  inner white bulb only, sliced crosswise
  • 1 or 2 large shallots sliced, up to you.
  • 1- 1 1/2 tablespoons sugar
  • 3 tablespoons Nuoc Cham fish sauce. Or any Asian fish sauce is all Yay Yay!
  • 3-4 tablespoons fresh lime juice
  • 3 tablespoons vegetable oil
  • 2-3 tablespoons soy sauce
  • 1 1/2 pounds boneless pork loin, sliced 1/4 inch thick
RICE-VERMICELLI SALAD
  • 1/2 pound rice vermicelli
  • 4 medium garlic cloves, quartered
  • 3 Thai chiles chopped
  • 3 tablespoons sugar
  • 1/4 cup Nuoc Cham fish sauce
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/3 cup fresh lime juice
  • 1/3 cup water
  • 2 large cucumbers, peeled and seeded cut in half and sliced cross wise thin.
  • Carrot and Daikon Pickles to garnish
  1. 1. In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, Nuoc Cham, lime juice, vegetable oil and soy sauce and process to a paste. Using a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour. 

  2. 2. In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes. 
  3. 3. Using a mortar, and a pestle, pound the garlic cloves to a paste with the chiles and sugar. The stir in the Nuoc Cham, cilantro, mint, lime juice and water. 
  4. 4. Bring a large pan of water to a boil over high heat. Then drain the rice vermicelli and add it to the boiling water. Cook, stirring, until just before tender, about 1 minute. Drain the vermicelli and rinse the vermicelli in cold water and drain well. Place the vermicelli to a large bowl, then add the cilantro, and the mint dressing and toss well. Scatter the slices of cucumbers over the rice vermicelli salad for presentation!
  5. 5. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the salad, and have the carrot and daikon pickles on the table. 



        
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