Bun Thit Nuong (grilled Lamb And Vermicelli Salad)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb shoulder, sliced thin
• 1 tablespoon diced garlic
• 2 tablespoons oyster sauce
• 1/4 cup sugar
• 1/4 cup sake
• 1/4 cup fish sauce
• 1/4 cup oil
• 1/2 teaspoon five-spice powder
• fresh ground pepper
• 1/2 cup fish sauce
• 1/2 cup sugar
• 1 cup hot water
• 1 teaspoon crushed garlic
• 1 -2 thai chile
• 1 slice lime
• 4 cups rice vermicelli
• 2 cups iceberg lettuce, chopped
• 2 cups bean sprouts
• 1 cup mint, chopped
• 1 cup cilantro, chopped
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/2 cup chopped peanuts
• hoisin sauce, to taste

Recipe

• 1 mix all thit nuong ingredients together. refrigerate and marinate for at least half an hour.
• 2 while meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. set aside.
• 3 boil vermicelli according to package directions, draining once cooked through.
• 4 remove lamb from the fridge and cook using desired method. grilling over an open flame is best, but i usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
• 5 in individual serving bowls, place vermicelli, vegetables, and herbs. top with lamb and chopped peanuts. drizzle nuoc cham and hoisin sauce on top, as desired. dig in and enjoy!
• 6 notes: chicken, shrimp, or even tofu make wonderful substitutions for lamb in this recipe.
• 7 use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).