Bun Tom Thit Nuong Grilled Shrimp & Pork Vermicelli

When I first started eating out at Vietnamese restaurants, Bun Tom Thit Nuong was my safe dish. After trying a few other dishes that I didn't like so much, I would order Bun Tom Thit Nuong every time I go out to eat. Restaurants can usually do this dish pretty good. If the meat failed to be good, then the grilled shrimps are the savior. I ended up eating one, and discarding the other if either one is not good. If both meat and shrimps weren't good, then I would eat the vermicelli with the salad and sauce. Usually, the restaurants would get one of those three right. So that was how this dish became my never failed dish.

Best thing that happened to me is that I soon realized it wasn't the dishes that weren't good, it was the restaurants that couldn't cook the dishes good. Now I am a big, huge, lust after fan of Vietnamese food. I can't live without it. After years of exploring food around our town, I've found the best places for certain dishes, and for Bun Tom Thit Nuong my favorite restaurant Banh Cuon Tay Ho, on Senter Road does it best. We have been going there for years and so often that I feel like they are a part of my extended family. The sad truth is that I actually see them more often than my real extended family. Isn't it the way it works?

They make the best for rice cake dishes too, but that's a discussion for another time. Today, we are going to attempt this dish at home, and here is the recipe for it:

Ingredients 1 package of vermicelli noodles 12 medium shrimp peeled and deveined, but leave tail shells on. 18 ounces pork neck, finely sliced across the grain into 1/8-inch thick pieces 3 lettuce leaves, sliced thinly ½ cucumber, cut into thin 1 inch strips 1 cup fresh bean sprouts ½ small carrot, peeled and cut into thin strips 2 tablespoons chopped cilantro leaves 2 tablespoons chopped mint leaves 2 tablespoons chopped perilla leaves 3 tablespoons roasted peanuts, coarsely ground

BBQ Shrimp Marinade: 1 teaspoon fish sauce 3 heavy dashes black pepper powder A pinch of turmeric powder Meat Marinade: 2 tablespoons sugar 4 tablespoons fish sauce 1 tablespoon honey 1 teaspoon freshly ground black pepper 2 cloves garlic, finely diced

Preparations: Cook the noodles according to the package instructions. Rinse the noodles with cold water thoroughly, drain in a colander and set aside. Marinate the shrimp and the pork for 30 minutes. Prepare and cut all the vegetables and herbs. Grill the shrimp and meat. Divide the rice sticks, vegetables and herbs into 4 portions and transfer them into 4 bowls. The vegetables and herbs should sit on the side of the noodles. Transfer 3 shrimps into each serving, Sprinkle some ground peanuts, Spoon some nuoc cham (serving sauce) into the noodles. Serve immediately.

Serving Sauce: ¼ cup fish sauce ½ cup warm water ¼ cup sugar + 1 chile chopped (optional) 2 cloves of garlic minced 3 tablespoon lime juice Add fish sauce, water, sugar  and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.