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Sunday Supper & More

Rice noodles with grilled pork and vegetables

(Jonathan Levitt)
August 25, 2010

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Serves 4

NUOC CHAM

Juice of 3 limes
1 tablespoon unseasoned rice vinegar
3 tablespoons sugar
2/3 cup water
5 tablespoons Asian fish sauce
2 serrano chilies, thinly sliced
2 cloves garlic, finely chopped
Salt, to taste

1. In a small bowl combine the lime juice, rice vinegar, sugar, and water. Stir to dissolve the sugar.

2. Add the fish sauce, chilies, garlic, and salt; set aside.

SALAD

1 1/2 pounds thin dried rice noodles or rice vermicelli
Leftover Vietnamese grilled pork meatballs
1 jalapeno pepper, sliced
2 carrots, sliced into matchsticks
1 cucumber, peeled and thinly sliced
2 cups fresh bean sprouts, rinsed
1 bunch cilantro, leaves only
Few sprigs fresh mint, leaves coarsely chopped
1 lime, cut into wedges

1. In a large bowl, soak the rice noodles in warm water for 15 minutes; drain well. Divide the noodles among 4 large shallow bowls.

2. Slice the pork balls into thin rounds. Add some to each bowl.

3. Top with jalapenos, carrots, cucumber, bean sprouts, cilantro, and mint. Pour a few tablespoons of nuoc cham over each bowl. Garnish with lime.

Jonathan Levitt