Tuesday, May 19, 2009

my bun cha (vietnamese pork w/ vermicelli) experiment

Moving posts from my regular blog on here where they belong!

Bun cha is one of the simplest Vietnamese dishes to make - it is grilled meat (usually pork) and greens (butter lettuce, mint, shredded cucumbers and carrots, etc) over dry vermicelli noodles. It's served with nuoc cham (sauce). I really liked the recipe I used! It tasted just like how the restaurants' make it.

Originally written 5/9/09
Last week, I saw that a friend was attempting to make this, and was inspired to try it as well. I love Vietnamese food - pho has always been one of my passions...my mother says I must have been Vietnamese in my past life. Which isn't such a stretch, I guess...actual Vietnamese ladies think I'm Vietnamese too. Like that one time I went up to the register to pay and the lady behind the counter started speaking to me in Vietnamese. And I smiled politely and told her sorry, no habla Vietnamese!

Anyway, back to the subject! Found this recipe online and happily set out prepping the night before my midterm. Needless to say, not much studying was done, but I did manage to finish the marinade for the pork and the nuoc cham (sauce) that night.

The next day came and I finished making the whole thing that night! Cooked the pork (no grill for me, unfortunately), noodles, washed the bean sprouts and mint, cut the carrots and threw everything together.

Great success!


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