Ingredients with Measurements:
- 1 lb. of bánh đa noodles
- 1 lb. of pork belly, sliced thinly
- 1 lb. of shrimp, peeled and deveined
- 1 cup of bean sprouts
- 1 cup of sliced cucumber
- 1 cup of sliced lettuce
- 1 cup of sliced herbs (mint, cilantro, and Thai basil)
- 1 cup of roasted peanuts, crushed
- 1 cup of nước mắm (fish sauce)
- 1 cup of water
- 1/2 cup of sugar
- 1/4 cup of lime juice
- 2 cloves of garlic, minced
- 2 Thai chili peppers, minced
Special equipment needed:
- Large pot for boiling noodles
- Large skillet for cooking pork belly and shrimp
- Mixing bowl for making nước mắm sauce
- Serving bowls or plates
Step-by-step instructions:
1. Boil bánh đa noodles in a large pot of water until cooked through, about 5-7 minutes. Drain and rinse with cold water.
2. In a large skillet, cook pork belly over medium heat until crispy and browned, about 8-10 minutes. Remove from skillet and set aside.
3. In the same skillet, cook shrimp over medium heat until pink and cooked through, about 3-5 minutes. Remove from skillet and set aside.
4. In a mixing bowl, combine nước mắm, water, sugar, lime juice, garlic, and chili peppers. Mix well until sugar is dissolved.
5. To assemble, place a handful of bánh đa noodles in a serving bowl or plate. Top with cooked pork belly and shrimp, bean sprouts, cucumber, lettuce, and herbs. Drizzle nước mắm sauce over the top and sprinkle with crushed peanuts.
6. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Shrimp can be substituted with tofu or tempeh.
- Bean sprouts can be substituted with shredded carrots or daikon radish.
- Cucumber can be substituted with jicama or bell peppers.
- Herbs can be substituted with scallions or chives.
Variations:
- Add sliced hard-boiled eggs for extra protein.
- Top with fried shallots for added crunch.
- Use a different type of noodle, such as rice vermicelli or egg noodles.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Rinse bánh đa noodles with cold water after boiling to prevent them from sticking together.
- Cook pork belly over medium heat to prevent it from burning.
- Use fresh herbs for the best flavor.
- Crush peanuts in a plastic bag with a rolling pin or use a food processor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter for a family-style meal.
Garnishes:
Garnish with lime wedges and additional herbs.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Serve with fresh spring rolls or grilled vegetables.
Troubleshooting advice:
- If the nước mắm sauce is too salty, add more water and sugar to balance it out.
- If the pork belly is too fatty, trim off excess fat before cooking.
- If the shrimp is overcooked, it will become tough and rubbery.
Food safety advice:
- Make sure to cook pork belly and shrimp to the proper temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bánh đa nước mắm is a popular Vietnamese dish that originated in the northern region of Vietnam. It is typically served as a street food and is known for its bold flavors and textures.
Flavor profiles:
Salty, sweet, sour, and spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
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Region: Vietnamese