Vietnamese Noodle Salad ("Bun")

I was into Vietnamese food long before the hipsters “discovered” it. My favorite Vietnamese thing to eat as a kid was “bun,” a light, refreshing rice noodle salad. I developed this recipe purely through guesswork, but I think it tastes pretty damn good and close to what I’ve had in restaurants.

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First, make the dressing:
Combine in a cereal bowl:
-juice of 3 limes (pretty sure this isn’t traditional, but I love it.)
-2 tsp fish sauce
-2-3 tsp rice vinegar
-1 tsp sugar
-red pepper flakes, Sriracha, or whatever you want to use to give it some heat.
-one small grated carrot

Let it stand for about an hour. The carrots will pickle slightly.

Prepare the salad:
Arrange at the bottom of a big bowl:
-1/2 cup shredded lettuce
-1/4 cup cucumber, cut into matchsticks
-1/4 cup jicama, cut into matchsticks
-1 tbs chopped fresh mint and/or cilantro
-2 cups cooked, cooled rice noodles (I like the really thin kind, not the flat thick kind in pad thai)

Prepare the meat:
Slice very thinly 1/3 pound of pork shoulder (make sure slices are against the grain!). Arrange in a flat roasting pan, sprinkle with salt and Tamarind Glaze (recipe in this episode: http://youtu.be/OQgRrJAttq0). Place just under a broiler (I like to do this in a toaster oven) and blast at high heat until the meat is brown and crispy. Should take just a few minutes.

Place cooked meat over the noodles. Sprinkle with chopped peanuts. Garnish with a little chopped fresh mint and/or cilantro. Pour dressing over the bun and enjoy.

Видео Vietnamese Noodle Salad ("Bun") канала Sarah Loves Food