Thursday, May 7, 2009

Stir fried pork & vermicelli

You know when you go to a Vietnamese restaurant, anywhere in North America, there will be a "Grilled chicken/pork/beef served with vermicelli/rice and salad and fish sauce" on the menu? Well this is the stir-fry version, for when you just have to have it NOW & got no patience for marinating meat.

Ok, this is not a recipe. Ready?
  • Meat: chicken/pork/beef/shrimp/tofu, whatever you have on hand. Grilled or stir fried, with a bit of oil, sliced onions & garlic, and a few drops of pure fish sauce right before taking it off the heat
  • Salad: iceberg lettuce/spring mix/romaine lettuce, bean sprouts, mints/Thai basil/coriander
  • Vermicelli, cooked and drained according to package
  • Sauce: prepared fish sauce
  • Chopped peanuts (optional)
  • Vietnamese "do chua" (pickled shredded carrots & daikon, optional)
  • Chopsticks (oh c'mon! You can't eat this with a fork!!! It's just not the same!)
Make sure your bowl is big, so when you mix everything together, nothing flies.

Hmmm... I looooove it.... And of course, I ate too much...

1 comment:

Justin said...

mmm, this sounds good. I have a great Vietnamese place a few blocks from where I live, and the prices are dirt cheap, so I never even think about making it at home, but maybe I need to re-think that.