Bún Chả for Two

americastestkitchen.com

Chris Jones

subheading: Noodles and Salad:

4 ounces rice vermicelli

½ head Boston lettuce, (4 ounces), torn into bite-size pieces

½ English cucumbers, peeled, quartered lengthwise, seeded, and sliced thin on bias

½ cup fresh cilantro, leaves and stems

½ cup fresh mint leaves, torn if large

subheading: Sauce:

½ small Thai chile, stemmed and minced

1 ½ tablespoons sugar

1 small garlic clove, minced

⅓ cup hot tap water

2 ½ tablespoons fish sauce

2 tablespoons lime juice

subheading: Pork Patties:

1 small shallot, minced

1 ½ teaspoons fish sauce

¾ teaspoon sugar

¼ teaspoon baking soda

¼ teaspoon pepper

8 ounces ground pork

note: BEFORE YOU BEGIN

Look for dried rice vermicelli in the Asian section of your supermarket. We prefer the more delicate springiness of vermicelli made from 100 percent rice flour to those that include a secondary starch such as cornstarch. If you can find only the latter, just cook them longer—up to 12 minutes. For a less spicy sauce, use only one-quarter of the Thai chile. For the cilantro, use the leaves and the thin, delicate stems, not the thicker ones close to the root. To serve, place platters of noodles, salad, sauce, and pork patties on the table and allow diners to combine components to their taste. The sauce is very flavorful, so use it sparingly. Look for dried rice vermicelli in the Asian section of your supermarket. We prefer the more delicate springiness of vermicelli made from 100 percent rice flour to those that include a secondary starch such as cornstarch. If you can find only the latter, just cook them longer-up to 12 minutes. For a less spicy sauce, use only one-quarter of the Thai chile. For the cilantro, use the leaves and the thin, delicate stems, not the thicker ones close to the root. To serve, place platters of noodles, salad, sauce, and pork patties on the table and allow diners to combine components to their taste. The sauce is very flavorful, so use it sparingly.

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