Bún Chả for Two

 

Much to my wife's chagrin, I could have steak for dinner every night. Oh the variety! Monday would be flank steak, Tuesday would be Santa Maria tri-tip, Wednesday a porterhouse, Thursday some picanha, Friday a rib eye, Saturday a New York strip and then on Sunday, I would serve her favorite, filet mignon.

That dream only exists in my mind, so I have to keep dinner interesting by swapping out various cuisines. Fortunately, we both happen to love Italian, Mexican, Thai and Vietnamese dishes. Today I'm going to share a Cook's Illustrated recipe from Vietnam. I made this last Tuesday and we absolutely loved it. It's an incredible mix of fresh veggies, noodles and pork patties crowned with a sauce that lights up your tongue with flashes of heat, sweet, sour, salty and umami. The sauce is known in Vietnam as Nước chấm....and I would shoot it intravenously if I could. 

Do not be intimidated by the ingredient list. As is typical of Vietnamese cuisine, the ingredients appear to be overwhelming but because of minimal prep, this salad comes together very quickly. With prep and cooking it took me just a hair over 30 minutes...so it makes for a great weeknight dinner....and a nice break from steak for Becky.

INGREDIENTS

For the Salad

4 ounces rice vermicelli

1/2 head Boston lettuce, torn into bite size pieces

1/2 of an English cucumber, peeled, quartered lengthwise and sliced thin on the bias

1/2 cup fresh cilantro leaves and stems

1/2 cup mint leaves, torn

For the Sauce

1/2 Thai chile, stemmed and minced

1-1/2 tablespoons sugar

1 garlic clove, minced

1/3 cup hot tap water

2-1/2 tablespoons fish sauce

2 tablespoons of lime juice

For the Patties

1 small shallot, minced

1-1/2 teaspoons fish sauce

3/4 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon pepper

8-ounces ground pork

DIRECTIONS

1. FOR THE NOODLES AND SALAD: Bring 2 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, about 3 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. 
2. FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1½ teaspoons sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 1 tablespoon sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
3. FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 6 patties, each about 2½ inches wide and ½ inch thick.
4. Prepare your grill for direct cooking over high heat.
5. When grill is hot cook patties, uncovered, 3 to 4 minutes per side until well charred. Transfer grilled patties to a bowl with a small amount of the sauce and gently toss to coat. Let patties rest in bowl for 5 minutes.
6. Divide salad ingredients into two bowls (see above photo). Top each bowl with 3 pork patties and serve with the sauce on the side. Note: The sauce is very flavorful, so use sparingly.

Wine pairing: Sauvignon Blanc