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Feb 10 2009

Vermicelli Noodles with Charbroiled Beef, also known as Bun Thit Nuong

Published by at 5:31 pm under Cooking at Home

The garlic fish sauce recipe from my previous post yields quite a bit of sauce, so it only makes sense for me to prepare something the next night to utilize it. So I did none other than another Vietnamese classic – Bun Thit Nuong, which translates to Vermicelli Noodles with Charbroiled Beef (or Pork). If any of you have ever been to a Vietnamese restaurant, it never fails to include this dish on their menu.

Okay, I don't know about you guys, but for some reason, vermicelli noodles was not easy to prepare!! I keep getting conflicting directions. I  know for a fact that the instructions on the bag is wrong, because the last time I did it that way, it was not cooked through. So I read another blog that suggested to soak the noodles first in warm water for 15-20 minutes before throwing in boiling water for 1 minute. I did that last night, and the noodles were still not cooked through. Next time, I will keep it in the boiling water for 2-3 minutes after soaking and it should hopefully come out perfect! (FYI, I fixed my noodles by microwaving it with some water).

Okay, I don't know about you guys, but for some reason, vermicelli noodles was not easy to prepare!! I keep getting conflicting directions. I know for a fact that the instructions on the bag is wrong, because the last time I did it that way, it was not cooked through. So I read another blog that suggested to soak the noodles first in warm water for 15-20 minutes before throwing in boiling water for 1 minute. I did that last night, and the noodles were still not cooked through. Next time, I will keep it in the boiling water for 2-3 minutes after soaking and it should hopefully come out perfect! (FYI, I fixed my noodles by microwaving it with some water).

The skirt steak was marinated overnight and shown here being sizzled away in the pan. It makes the kitchen smell sooo good.

The skirt steak was marinated overnight (soy sauce, Worcestershire, ginger, garlic, brown sugar, green onions, and sesame seeds) and shown here being sizzled away in the pan. It makes the kitchen smell sooo good.

Just add bean sprouts, cucumber, cilantro, and crushed peanuts to the noodles & beef. (The only thing I was missing was fresh herbs, like mint leaves). Oh well, good enough!

Just add bean sprouts, cucumber, cilantro, and crushed peanuts to the noodles & beef. (The only thing I was missing was fresh herbs, like mint leaves). Oh well, good enough!

6 responses so far

6 Responses to “Vermicelli Noodles with Charbroiled Beef, also known as Bun Thit Nuong”

  1. noobcookon 12 Feb 2009 at 9:07 pm

    Really nice one dish meal and I love how you present it at the end. Thanks for visiting me, you have a nice food blog with pretty photos ^^

  2. Pigpigscorneron 13 Feb 2009 at 3:17 am

    ooo the charred steak looks so yummy!! I can smell it through my screen!

    Thanks for visiting my blog =)

  3. Lislon 21 Sep 2010 at 10:18 pm

    This looks so good and not too terribly difficult to make. Your photographs are stunning! Would share a printed version of the recipe? I would love to try this at home :)

  4. Brooklynon 08 Aug 2011 at 1:46 pm

    Looks great. Do you have the ingredient measurements for the steak marinade?

  5. thefoodaddictson 09 Aug 2011 at 6:51 am

    I am sorry we didn’t take any measurements for this recipe. I will give you a good starting point though. For 1 lb. of beef add 1/4 cup of soy sauce, 1 Teaspoon Worcestershire, 1/4 teaspoon grated ginger, 1 teaspoon minced garlic, 1/8 cup brown sugar, 1 stalks green onions, and 2 teaspoons of sesame seeds.

    Let meat marinate overnight. If you decide to try this recipe let us know how it turns out. Be sure to make notes and adjust recipe for the next time you decide to make this dish.

    Cheers!

    Daniel@ The Food Addicts

  6. JulieNgon 20 Jan 2012 at 1:17 am

    My mom cooks the noodles differently. Water plus a little bit of salt to speed up the broiling process, then add the noodles in boiling water. Cook the noodles for 9-10 min depends on the amount of noodles. My mom doesn’t keep track of the time so she always taste a sample of noodle to make sure. Sometimes, when she is busy she would soak the cooked noodles for 1 – 2 min after she has turned off the fire. Then she would rinse the noodles with COLD water until the noodles are less hot (warm or to room temperature). She will then microwave the noodles for another 5 – 7 min. Some people don’t rinse or microwave the noodles. I notice that if we don’t rinse the noodles after boiling them, the noodles will discolor and expire faster. And if we don’t microwave the noodle after rinsing them, the noodle will taste slimy. So we prefer to microwave the cooked noodles to have the soft chewy noodle taste.

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