Bun Thit Nuong (Vermicelli with Endive and Vietnamese Grilled Pork)

Recipe thanks to our friends at: Ravenous cooking up life
1 14 oz. package of vermicelli

Thit nuong (above)

Fresh herbs: Mint (rau thom), Perilla (tia to), beansprouts (gia)

Cucumber, diced matchstick size

Endive, thinly chopped

Pickled carrots and daikons

Roasted peanuts, coarsely crushed

Scallion oil ( 2 tbs chop scallions and to that, add about 2 tbs of hot olive oil and pinch of sugar and salt)

Dipping fish sauce (nuoc mam cham)

Place vermicelli in boiling water for about 6-8 min, stirring regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop cooking process.

In large bowl, combine vermicelli with grilled pork (thit nuong) lots fresh herbs, cucumbers, beansprouts, pickled carrots and daikon, crushed roasted peanuts, scallion oil and dress with nuoc mam cham (dipping fish sauce).

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com


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