it was warm this weekend, not sweltering but it was up there in degrees to make dw lament about missing winter and how it didn't feel like January. me, i was still cold, i wore knee high socks and layered my shirts. global warming aside, it was a perfect weekend of hardly any plans, the kind of weekend where a lot was accomplished.
don't you just love weekends like that?
this dish is typically eaten in the summer months, it's supposed to be served lukewarm, the noodles cool, the meat having rested before being sliced is tepid, but the herbs and pickled vegs are cold, it's all supposed to be cooling for the system but still very flavorful. i cheated, i bought the egg rolls, it's not something i have much interest in making and it's much easier just to purchase. in lieu of shredded lettuce, i used shredded kale (don't judge me, i'm obsessed with this leafy veg). another bastardization: the meat. typically pork or chicken, or even beef, is grilled but we had lamb, eye of loin, hanging out in the freezer so i figured why not?
bun thit nuong cha gio (vermicelli noodles with grilled meat & egg rolls)
for the marinade
2.5 TBL fish sauce (use the red boat brand)
1.5 TBL sugar
1 garlic clove, minced
2 stalks of green scallions, diced
Add in whatever meat you want to grill. Marinate over nite.
An hour before grilling take meat out of fridge, bring it to room temp before grilling.
for the dressing:
3 TBL fish sauce,
3 TBL rice vinegar,
2 TBL sugar,
2 cloves garlic crushed,
2 TBL freshly squeezed lime juice,
1 bird's eye chili. Mix all thoroughly.
for rest, have mint, basil, cilantro ready. Also use pickled daikon & carrots. Slice up some cukes, cook up your vermicelli noodles. Garnish with crush roasted peanuts.
think of it like a salad, toss it and enjoy.
this is my contribution to the Food Matters Project, a weekly reminder that we are a perishable item and we need to eat accordingly. we draw our inspiration from Mark Bittman's cookbook of the same name. if you'd like to join in the fun, invest in the cookbook & check out the schedule for what recipe is hot for the week. sara of Pidge's Pantry is the host for this week.