Re: Bun Thit Nuong (Vietnamese Grilled Pork)
Kate Connally
> Bun (Rice vermicelli) Thit nuong (grilled pork).
>
> Marinate the pork chops in 2 parts nuoc cham and 1 part nuoc mau for
> 45 minutes prior to grilling. Baste with the reserved marinade a
> couple times per side while grilling.
>
> http://img153.imageshack.us/img153/4229/thitnuonggrilling2.jpg
> http://img820.imageshack.us/img820/8363/thitnuonggrilling.jpg
>
> Serve over rice vermicelli and garnish with chopped cashews or peanuts
> and green onion with more fresh nuoc cham (dipping sauce).
>
> This is served with braised baby bok choy, but green leaf lettuce and
> cilantro would usually accompany this if it were served in a
> restaurant.
>
> http://img831.imageshack.us/img831/8531/bunthitnuong.jpg
>
> -sw
Aaah! My first and favorite Vietnamese dish. Man I love that stuff.
And it took me 20 years after moving back to Pittsburgh to find some
that was as good as what I used to get in So. Cal. Now if I could only
find some Pad Thai as good as what I used to get out there. And some
Bi Bim Bap as good as the place I used to go to here in Pittsburgh about
20 years ago. After they closed I was devastated. Haven't had any
decent Bi Bim Bap since. Sigh.
Now I'm hungry for Bun Thit Nuong. I'll have to make a trip to Pho Minh
for a fix. Oh, and they have the most awesome tea. I can't figure out
what it is exactly - not much English - they just say it's Vietnamese
tea. Well, duh. But what kind exactly. I'm wondering if it's lotus
tea? But I understand that is rare and expensive. So maybe it's just
jasmine tea but it doesn't really taste like jasmine tea I've had in the
past. Oh, well, I'll just go there and drink as much as possible. And
then the have really great coconut water so I have to have that as well.
Boy will I have to pee by the time I get out of there!
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:conn...@pitt.edu
blake murphy
> Bun (Rice vermicelli) Thit nuong (grilled pork).
>
> Marinate the pork chops in 2 parts nuoc cham and 1 part nuoc mau for
> 45 minutes prior to grilling. Baste with the reserved marinade a
> couple times per side while grilling.
>
> http://img153.imageshack.us/img153/4229/thitnuonggrilling2.jpg
> http://img820.imageshack.us/img820/8363/thitnuonggrilling.jpg
>
> Serve over rice vermicelli and garnish with chopped cashews or peanuts
> and green onion with more fresh nuoc cham (dipping sauce).
>
> This is served with braised baby bok choy, but green leaf lettuce and
> cilantro would usually accompany this if it were served in a
> restaurant.
>
> http://img831.imageshack.us/img831/8531/bunthitnuong.jpg
>
> -sw
looks very good, steve. i haven't tried my hand at the nuoc mau yet.
your pal,
blake
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:kyl8invwnstx$.dlg@sqwertz.com...
> Bun (Rice vermicelli) Thit nuong (grilled pork).
>
> Marinate the pork chops in 2 parts nuoc cham and 1 part nuoc mau for
> 45 minutes prior to grilling. Baste with the reserved marinade a
> couple times per side while grilling.
>
> http://img153.imageshack.us/img153/4229/thitnuonggrilling2.jpg
> http://img820.imageshack.us/img820/8363/thitnuonggrilling.jpg
>
> Serve over rice vermicelli and garnish with chopped cashews or peanuts
> and green onion with more fresh nuoc cham (dipping sauce).
>
> This is served with braised baby bok choy, but green leaf lettuce and
> cilantro would usually accompany this if it were served in a
> restaurant.
>
> http://img831.imageshack.us/img831/8531/bunthitnuong.jpg
>
> -sw
>
>
should be made with thinly sliced pork shoulder or pork butt.
Kent
Jean B.
> Bun (Rice vermicelli) Thit nuong (grilled pork).
>
> Marinate the pork chops in 2 parts nuoc cham and 1 part nuoc mau for
> 45 minutes prior to grilling. Baste with the reserved marinade a
> couple times per side while grilling.
>
> http://img153.imageshack.us/img153/4229/thitnuonggrilling2.jpg
> http://img820.imageshack.us/img820/8363/thitnuonggrilling.jpg
>
> Serve over rice vermicelli and garnish with chopped cashews or peanuts
> and green onion with more fresh nuoc cham (dipping sauce).
>
> This is served with braised baby bok choy, but green leaf lettuce and
> cilantro would usually accompany this if it were served in a
> restaurant.
>
> http://img831.imageshack.us/img831/8531/bunthitnuong.jpg
>
> -sw
Yum! You cook a lot of interesting things.
--
Jean B.
Jean B.
okdol bibimbap for a while. I keep thinking I will buy the stone
dishes, but then I see the price and put it off yet again. It
would be so easy to do though, especially since I live near an
HMart--and I got my daughter a Zojirushi rice cooker, which is
constantly in use....
--
Jean B.
spamtrap1888
> On Fri, 25 Feb 2011 11:17:13 -0800, Kent wrote:
> > Bun thit nuong is not made with pork chops.
>
>
> For you? I would make it with this:
>
> http://img821.imageshack.us/img821/938/porkrectum.jpg
>
> Nice and fresh, just for you. Cost more than pork chops, but I spare
> no expense for you.
Supply and demand: only one asshole per pig.
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Fri, 25 Feb 2011 11:17:13 -0800, Kent wrote:
>
>
>
> For you? I would make it with this:
>
> http://img821.imageshack.us/img821/938/porkrectum.jpg
>
> Nice and fresh, just for you. Cost more than pork chops, but I spare
> no expense for you.
>
>
>
Your dish looks nice, but it's not real Bun Thit Nuong. Again, Bun thit
nuong is not made with pork chops. The meat in a pork chop is too dry. It
won't absorb the marinade. You have to cut it with a knife.
The dish is made with very thinly sliced pork shoulder or pork butt cooked
to the "almost fall apart" stage. That is served on top of the vermicilli
to make an almost pasta like dish. At least that's how it's made and served
in Vietnam, and in real Vietnamese restaurants in the USA.
Kent
Kent
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Fri, 25 Feb 2011 17:18:04 -0800, Kent wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:1mxfaz31...@sqwertz.com...
>>> On Fri, 25 Feb 2011 11:17:13 -0800, Kent wrote:
>>>
>>>> Bun thit nuong is not made with pork chops.
>>>
>>> Shut the fuck up, Kent. It's made with any kind of pork you want.
>>>
>>> For you? I would make it with this:
>>>
>>> http://img821.imageshack.us/img821/938/porkrectum.jpg
>>>
>>> Nice and fresh, just for you. Cost more than pork chops, but I spare
>>> no expense for you.
>>>
>>> -sw
>>>
>>>
>> Your dish looks nice, but it's not real Bun Thit Nuong. Again, Bun thit
>> nuong is not made with pork chops. The meat in a pork chop is too dry. It
>> won't absorb the marinade. You have to cut it with a knife.
>
> up and eat with your hands using the bone as a handle.
>
> Yeah - who ever heard of marinading pork chops or pork loin. Silly
> me.
>
>> The dish is made with very thinly sliced pork shoulder or pork butt
>> cooked
>> to the "almost fall apart" stage. That is served on top of the
>> vermicilli
>> to make an almost pasta like dish. At least that's how it's made and
>> served
>> in Vietnam, and in real Vietnamese restaurants in the USA.
>
> you will ever be, Kent. Stick to something you know, whatever that
> is.
>
> -sw
>
>
I doubt that, Sqwertz, unless you were in the Vietnam war, which I doubt
because you're too infantile.
We've paced through Vietnam, eaten at their store front restaurants, and
shopped at their food markets.
Pork chops aren't in Bun Thit Nuong. The cook can substitute pork chops as
you did. The dish doesn't then isn't the same. It is like substituting strip
steak for chuck in Boeuf Bourguignon.
I don't wish to argue the point with you because you have a constipated
mind. I would wish, however, that other NG readers don't make the mistake of
using pork chops in this dish. Over 95% of Bun Thit Nuong recipes on the
internet use pork shoulder. Those that don't don't understand the dish.
Kent
Jim Elbrecht
wrote:
-snip-
>I'm much more familiar with Vietnamese cooking and restaurants than
Cool. I asked this on alt.food.asian a few months ago and struck out.
Maybe you can help.
40 years ago when I was visiting the Danang area I [think] I remember
an ice cream that would rarely appear in the village.
I only made it up near the city a couple times- so it was likely that
this was from a street vendor in a rural village, or just some kid
sharing what he had.
As I remember it, it was a *very* sweet, vanilla-y affair, with a
slightly greyish color. It was soft like a custard- but that could
have just been from lack of refrigeration.
Jim
Bob Terwilliger
> 40 years ago when I was visiting the Danang area I [think] I remember
> an ice cream that would rarely appear in the village.
>
> I only made it up near the city a couple times- so it was likely that
> this was from a street vendor in a rural village, or just some kid
> sharing what he had.
>
> As I remember it, it was a *very* sweet, vanilla-y affair, with a
> slightly greyish color. It was soft like a custard- but that could
> have just been from lack of refrigeration.
Could it have been frozen cherimoya puree, or some other tropical fruit?
Your mention of a "slightly greyish color" makes me think of cherimoya,
which turns that color if it oxidizes under the right conditions. Fully-ripe
cherimoyas are also very sweet and have a custardy texture (to the point
that some call them "custard apples").
The Vietnamese ice cream recipes I have use a technique I hadn't seen in
other ice cream recipes. You start off by making a flavored pudding using
dairy (milk and cream), sugar, and cornstarch, along with whatever you're
using to give flavor (ginger, lemongrass, or fruit). Then you freeze that
pudding in an ice cream freezer.
Bob
FG
> one. Most of the Vietnamese delis I frequent don't have much in the
> way of sweets except for sweet, glutinous rice. And I'm not a dessert
> guy at reastuants.
>
> Maybe Kent knows ;-)
>
> Or maybe Fugi Girl knows - I'm crossposting to ABF, which may or may
> not show on some servers.
>
> -sw
sorry but i don't know. i fking hate most things with sugar lol :)
'very sweet' -ness of any kind receives a crushing blow from me. this
is the precise point i unleash my fury.
however i do like 'ice cream' with beans in it. sounds strange but it's
popular in all of south east asia.
spamtrap1888
Like the Malay ice kachang, or the Filipino halo-halo? Look them up.
Jim Elbrecht
>Jim wrote:
>
>> 40 years ago when I was visiting the Danang area I [think] I remember
>> an ice cream that would rarely appear in the village.
>>
>> I only made it up near the city a couple times- so it was likely that
>> this was from a street vendor in a rural village, or just some kid
>> sharing what he had.
>>
>> As I remember it, it was a *very* sweet, vanilla-y affair, with a
>> slightly greyish color. It was soft like a custard- but that could
>> have just been from lack of refrigeration.
>
>Could it have been frozen cherimoya puree, or some other tropical fruit?
>Your mention of a "slightly greyish color" makes me think of cherimoya,
>which turns that color if it oxidizes under the right conditions. Fully-ripe
>cherimoyas are also very sweet and have a custardy texture (to the point
>that some call them "custard apples").
Could have been. I'll have to look for a cherimoya & see if the
taste rings any bells.
>The Vietnamese ice cream recipes I have use a technique I hadn't seen in
>other ice cream recipes. You start off by making a flavored pudding using
>dairy (milk and cream), sugar, and cornstarch, along with whatever you're
>using to give flavor (ginger, lemongrass, or fruit). Then you freeze that
>pudding in an ice cream freezer.
I've got a great Vanilla pudding recipe. I might give that a go.
[unless you have a pointer to a Vietnamese vanilla recipe-- I seem to
be striking out.]
Thanks,
Jim
Steve Pope
> "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:
>>Jim wrote:
>>> 40 years ago when I was visiting the Danang area I [think] I remember
>>> an ice cream that would rarely appear in the village.
>>> I only made it up near the city a couple times- so it was likely that
>>> this was from a street vendor in a rural village, or just some kid
>>> sharing what he had.
>>>
>>> As I remember it, it was a *very* sweet, vanilla-y affair, with a
>>> slightly greyish color. It was soft like a custard- but that could
>>> have just been from lack of refrigeration.
>>Could it have been frozen cherimoya puree, or some other tropical fruit?
>>Your mention of a "slightly greyish color" makes me think of cherimoya,
>>which turns that color if it oxidizes under the right conditions. Fully-ripe
>>cherimoyas are also very sweet and have a custardy texture (to the point
>>that some call them "custard apples").
>Could have been. I'll have to look for a cherimoya & see if the
>taste rings any bells.
I tried a cherimoya last week and there was definitely something in
the flavor that reminded me of something from the very distant past,
but I have no idea what. (An ice cream or frozen confection from
southern Eurpoe? Could be.)
They are reportedly slightly toxic and you don't want to eat too
many of them.
Steve
Jean B.
> On Fri, 25 Feb 2011 17:12:12 -0500, Jean B. wrote:
>
>> Yum! You cook a lot of interesting things.
>
> to ABF on the last two weeks. I just need to find some cheap beef to
> make bo la lot and bo buong hanh next. With plenty of mam nem dipping
> sauce.
>
> -sw
I haven't cooked a lot of Vietnamese food, although I have several
Vietnamese cookbooks. I am more apt to gravitate toward Thai
cooking when I am down in that (culinary) region.
--
Jean B.