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).
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!