Real African Dishes: [MC-AllEthnic-Recipes] Rie Vermicelli w/ Pork & Spring Rolls [cross post]

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Rice Vermicelli w/ Pork & Spring Rolls - Noodles Every Day
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* Exported from MasterCook *

        Rice Vermicelli w/ Pork & Spring Rolls - Noodles Every Day

Recipe By     :Corinne Trang
Serving Size : 6     Preparation Time :0:00
Categories    :

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/4           cup Basic Asian Marinade -- (see below)
1              pound pork tenderloin -- thinly sliced
                        vegetable oil -- for brushing meat
1              pound rice noodles -- fresh, OR 8 oz. drie
2                     romaine hearts -- shredded
2             medium carrot -- peeled and shredded
1                     English cucumber -- peeled, halved lengt
                        Fried Scallions in Oil -- (see below)
1              bunch fresh mint -- leaves only
1                cup unsalted dry roasted peanuts -- chopped
                        spring rolls -- optional
                        Sweet, Sour & Spicy Fish Sauce -- (see below)

Pour the marinade into a small to medium bowl, add the pork & mix together well. Thread an equal amount of each skewer & marinate for 20 minutes. Brush each meat skewer with oil. Heat a well-oiled pan over medium-high heat & grill the skewered meat until crisped on both sides, about 5 minutes total.

Bring a large pot of water to a boil over high heat & cook the noodles until tender yet firm, about 5 to 10 seconds for either bun or dried vermicelli. Drain, shock in cold water, & drain again. Transfer to a large mixing bowl, & add lettuce, carrots, & cucumber. Toss & divide among large pasta plates or soup bowls. Garnish each serving with a generous amount of Fried Scallions in Oil.

Top each serving of noodles with 3 meat skewers. Instruct your guests to garnish their servings with some torn mint leaves, crushed peanuts, & spring rolls, if using, & to drizzle Sweet, Sour & Spicy Fish Sauce over the whole dish.

Basic Asian Marinade:
1 c. soy sauce
1 c. mirin
2 T. sesame oil
1 T. rice vinegar
2 T. honey
2 large garlic cloves, minced
2 scallions, minced
2 oz. ginger, finely grated
1 tsp. sriracha sauce

In a jar, combine all the ingredients. Secure the lid, & shake to mix. Refrigerate for up to 1 week.

Fried Scallions in Oil:
3/4 c. vegetable oil
8 scallions chopped

In a small saucepan, heat the oil over medium heat. When the oil is hot, add the scallions, & let sizzle for 1 minute. Turn off the heat (the scallions will continue sizzling for a while) & cool completely in the pan. Transfer the scallions & flavored oil to a container with a lid. Makes about 1-1/2 cups.

Note: Best consumed within 3 days, but can be kept refrigerated in an air-tight container for up to 1 week.

This condiment is often drizzled over rice noodles, adding a deliciously sweet flavor & a bright green color, which contrasts with the stark white noodles. Often the scallions are fried just long enough to infuse the oil, barely changing their color; other times they are fried until pale gold. There is no right or wrong way. It simply depends on the preference of the cook.

Sweet, Sour & Spicy Fish Sauce:
1/2 c. fish sauce
1/2 c. sugar
1/2 c. fresh lime or lemon juice
1 large garlic clove, minced
1 or 2 fresh red Thai chilies, stemmed, seeded, & thinly sliced or minced

In a medium bowl, whisk together the fish sauce & sugar until the sugar is completely dissolved. Stir in the lime juice & add the garlic & chili. Let steep for 20 minutes or so before serving. Refrigerate in an airtight container for up to 1 week. Makes 1 1/2 cups.

Note: Called nuoc cham OR nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.

For a mild sauce, slice the garlic & chili. For a spicier sauce, mince them. This sauce will keep for up to 1 week. Bottled fish sauce is the most important ingredient in this recipe. When selecting a bottle, be sure to pick a sauce that is light to medium gold in color. If the fish sauce is too dark (close to soy sauce in color, & sometimes with salt crystal formations), it is too old & should be avoided or discarded.

Source:
"Noodles Every Day"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 374 Calories; 3g Fat (6.5% calories from fat); 17g Protein; 69g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 54mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable.

NOTES : Author's note: "In Cambodia, Laos & Vietnam, rice noodles are often tossed with freshly torn or shredded lettuce leaves, shredded carrots, & sliced cucumber & then drizzled with scallion oil & a sweet & spicy fish sauce. The noodles are often topped with any number of grilled seafoods, such as shrimp & squid, or meats, such as pork or beef. Spring rolls are often added to this dish, cut up with scissors into small chunks. This is a refreshing dish that will update your summer barbecue menu. I have no doubt the combination will become a favorite in no time."

KB note: This is a favorite of mine & at my favorite Vietnamese restaurant (Green Leaf in Seattle) it is available with a combination of grilled beef, chicken, pork & shrimp along with a spring roll. It is also served with their fresh pickled carrots & radish. A wonderful combination on a hot summer day.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

]]>
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<Serv qty="6"/>
<PrpT elapsed="0:00"/>
<IngR name="Basic Asian Marinade" unit="cup" qty="1/4">
<IPrp>
(see below)
</IPrp>
</IngR>
<IngR name="pork tenderloin" unit="pound" qty="1">
<IPrp>
thinly sliced
</IPrp>
</IngR>
<IngR name="vegetable oil">
<IPrp>
for brushing meat
</IPrp>
</IngR>
<IngR name="rice noodles" unit="pound" qty="1">
<IPrp>
fresh, OR 8 oz. dried rice vermicelli soaked in water until pliable
</IPrp>
</IngR>
<IngR name="romaine hearts" qty="2">
<IPrp>
shredded
</IPrp>
</IngR>
<IngR name="carrot" unit="medium" qty="2">
<IPrp>
peeled and shredded
</IPrp>
</IngR>
<IngR name="English cucumber" qty="1">
<IPrp>
peeled, halved lengthwise, & thinly sliced crosswise
</IPrp>
</IngR>
<IngR name="Fried Scallions in Oil">
<IPrp>
(see below)
</IPrp>
</IngR>
<IngR name="fresh mint" unit="bunch" qty="1">
<IPrp>
leaves only
</IPrp>
</IngR>
<IngR name="unsalted dry roasted peanuts" unit="cup" qty="1">
<IPrp>
chopped
</IPrp>
</IngR>
<IngR name="spring rolls">
<IPrp>
optional
</IPrp>
</IngR>
<IngR name="Sweet, Sour & Spicy Fish Sauce">
<IPrp>
(see below)
</IPrp>
</IngR>
<DirS>
<DirT>
Pour the marinade into a small to medium bowl, add the pork & mix together well. Thread an equal amount of each skewer & marinate for 20 minutes. Brush each meat skewer with oil. Heat a well-oiled pan over medium-high heat & grill the skewered meat until crisped on both sides, about 5 minutes total.
</DirT>
<DirT>
Bring a large pot of water to a boil over high heat & cook the noodles until tender yet firm, about 5 to 10 seconds for either bun or dried vermicelli. Drain, shock in cold water, & drain again. Transfer to a large mixing bowl, & add lettuce, carrots, & cucumber. Toss & divide among large pasta plates or soup bowls. Garnish each serving with a generous amount of Fried Scallions in Oil.
</DirT>
<DirT>
Top each serving of noodles with 3 meat skewers. Instruct your guests to garnish their servings with some torn mint leaves, crushed peanuts, & spring rolls, if using, & to drizzle Sweet, Sour & Spicy Fish Sauce over the whole dish.
</DirT>
<DirT>
Basic Asian Marinade:
1 c. soy sauce
1 c. mirin
2 T. sesame oil
1 T. rice vinegar
2 T. honey
2 large garlic cloves, minced
2 scallions, minced
2 oz. ginger, finely grated
1 tsp. sriracha sauce

In a jar, combine all the ingredients. Secure the lid, & shake to mix. Refrigerate for up to 1 week.
</DirT>
<DirT>
Fried Scallions in Oil:
3/4 c. vegetable oil
8 scallions chopped

In a small saucepan, heat the oil over medium heat. When the oil is hot, add the scallions, & let sizzle for 1 minute. Turn off the heat (the scallions will continue sizzling for a while) & cool completely in the pan. Transfer the scallions & flavored oil to a container with a lid. Makes about 1-1/2 cups.

Note: Best consumed within 3 days, but can be kept refrigerated in an air-tight container for up to 1 week.

This condiment is often drizzled over rice noodles, adding a deliciously sweet flavor & a bright green color, which contrasts with the stark white noodles. Often the scallions are fried just long enough to infuse the oil, barely changing their color; other times they are fried until pale gold. There is no right or wrong way. It simply depends on the preference of the cook.
</DirT>
<DirT>
Sweet, Sour & Spicy Fish Sauce:
1/2 c. fish sauce
1/2 c. sugar
1/2 c. fresh lime or lemon juice
1 large garlic clove, minced
1 or 2 fresh red Thai chilies, stemmed, seeded, & thinly sliced or minced

In a medium bowl, whisk together the fish sauce & sugar until the sugar is completely dissolved. Stir in the lime juice & add the garlic & chili. Let steep for 20 minutes or so before serving. Refrigerate in an airtight container for up to 1 week. Makes 1 1/2 cups.

Note: Called nuoc cham OR nuoc mam cham in Vietnamese, it is the ubiquitous condiment of the Vietnamese table. Drizzle it over grilled meat set atop rice noodles tossed with shredded vegetables for refreshing fare, perfect for summer.

For a mild sauce, slice the garlic & chili. For a spicier sauce, mince them. This sauce will keep for up to 1 week. Bottled fish sauce is the most important ingredient in this recipe. When selecting a bottle, be sure to pick a sauce that is light to medium gold in color. If the fish sauce is too dark (close to soy sauce in color, & sometimes with salt crystal formations), it is too old & should be avoided or discarded.
</DirT>
<DirT>

</DirT>
</DirS>
<Srce>
Noodles Every Day
</Srce>
<Note>
Author's note: "In Cambodia, Laos & Vietnam, rice noodles are often tossed with freshly torn or shredded lettuce leaves, shredded carrots, & sliced cucumber & then drizzled with scallion oil & a sweet & spicy fish sauce. The noodles are often topped with any number of grilled seafoods, such as shrimp & squid, or meats, such as pork or beef. Spring rolls are often added to this dish, cut up with scissors into small chunks. This is a refreshing dish that will update your summer barbecue menu. I have no doubt the combination will become a favorite in no time."

KB note: This is a favorite of mine & at my favorite Vietnamese restaurant (Green Leaf in Seattle) it is available with a combination of grilled beef, chicken, pork & shrimp along with a spring roll. It is also served with their fresh pickled carrots & radish. A wonderful combination on a hot summer day.
</Note>
<Nutr>
Per Serving (excluding unknown items): 374 Calories; 3g Fat (6.5% calories from fat); 17g Protein; 69g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 54mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable.
</Nutr>
</RcpE></mx2>

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