Vietnamese pork over noodles?
Tried to recreate one of my favorite vietnamese dishes last night but fell short. At the restaurant we go to, it's called hanoi grilled pork and I think in vietnamese it's called bun thit. The pork is very thin and caramelized with just a little spice and it's served over a salad of rice noodles and chopped lettuce.
I used a marinade of fish sauce, lime juice, lemongrass, honey and garlic. I used boneless pork chops and tried to broil. They were very thick and didn't get that great color/flavor. I'm not looking to replace my fave vietnamese place, just trying to improve my own cooking!
Also, they serve the spring roll sauce along side, is it worth making my own or can I use the bottles I saw at the asian market? Brand names if possible are always appreciated!
Thit nuong at home isn't too hard...
--add chopped shallots & some cilantro to the basic ingredients you've listed above for your marinade
--try a different brand of fish sauce; thai fish sauce, which is more readily available, isn't the same as vietnamese fish sauce. Next time you visit your favorite restaurant, ask what brand of fish sauce is used in their kitchen.
--brown sugar instead of honey
--grill over charcoal or gas; forget the broiler.
--some versions have a little ginger...try adding some fresh ginger to your marinade.
Pork chops are too thick. Either split the chops lengthwise, or buy some pork loin and slice very thinly.
Don't know if this is what you are looking for but it sounds like it might be close. I found this recipe in my "Wei Chuan Vietnamese Cookbook." This recipe is for pan fried pork chops but in the picture they look like they have a nice carmel glaze to them.
3 garlic cloves
4 shallots sliced
1 Tbsp coriander stem pieces
2 Tbsp soy sauce
1 Tbsp fish sauce
2 tsp sugar
1 Tbsp cornstarch
1/2 tsp chili powder
The recipe goes on to advise to tenderize the pork chops, a step that's probably not necessary if you are using thin pork slices. It states marinate for one hour. There's an alternative to marinate overnight by adding 1/6 tsp of baking soda to tenderize the meat.
There is also a recipe for a "Sweet/Sour/Spicy Fish Sauce to go with their version of Vietnamese Spring Rolls. It goes like this:
Boil 4 Tbsp. sugar and 8 Tbsp water; cool. Combine with 1 1/2 Tbsp each lime juice (or white vinegar) and fish sauce, 1 tsp each chili and minced garlic. Mix thoroughly and serve.
Hope this helps.