The Gastronomist Manifesto

Chefs of the World Unite!

Viet-Nom-Nom

New camera = new posts. The old camera died and no point writing about dishes if there are no tasty, tasty photos. My lunch today…

 

Complicated? Hell yeah. Measured? Afreaid not. Worth it? F### yes!!!

First thing you will need is pork–loin is a good cut–and marinate that for at least 24 hours. Totally transforms the meat. I used: soy sauce, sugar, lime juice, fish sauce (found in Asian markets, terribly pungent! Not for everyone), chilies, lime leaves, garlic and a touch of salt. To eventually cook this, low and slow for about three hours at 275 if you’re using a standard loin chop. Chop/shred when the meat is cool.

For the noodles, cook according to package directions. Any ol’ noodle works here. Could be rice, vermicceli… I just happened to use mung bean noodles. Dressed with a bit of coconut milk and green curry paste I warmed in a pan with a bit of a chopped cilantro.

Take your veggies and cut them thin! I used carrot, cucumber, green beans and sprouts. Nice crunch.

The soy-sriracha reduction sauce. Here I wish I wrote down measurements or remembered better. Basically though it was equal parts soy sauce, lime juice with a good hit of sugar and sriracha sauce. Bring it to a boil, then reduce and cook until it becomes thick. Intense flavor in this stuff, use sparingly and I recommend serving it on the side as I did. To make a nice spread, spoon a lump of it at one edge of the plate and drag a spoon over the top to spread. Looks elegant.

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One thought on “Viet-Nom-Nom

  1. Sounds great! I always forget to write down measurements… a little of this, little of that, perfection. Cheers.

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