Serves 4 to 6 times

In Vietnam, the food called Bun Tit Nung consists of thin rice noodles with roasted pork, chopped and fresh vegetables, tons of herbs and a delicious dessert (Nuok Cham). To simplify, we focus on pork with pork and pond, escorts that we think are the perfect complement to the rich and smoked pork; If you have to choose between the soup or the vinegar, choose the sauce.

Lettuce leaves are ideal for wrapping pork and pickles (soak them in noodles before taking the bite) or serve squash, squash and pickles with jasmine rice.

For thit nuong pork is not always distorted, but doing so makes it easier to manage thinly sliced ​​meat. Do not be afraid to wrap the meat tightly around the thorns. This helps prevent overeating. If you are using a gas grill, be sure to clean the spools on the rack and let it cover for about 15 minutes. This helps to ensure that the pork is warm enough to absorb it well.

2 pounds without bone pork shoulder, flattened fat

5 medium garlic cloves, crushed and peeled

2 medium-sized fig trees, quarter

2 stalks of lemon grass, 5 or 6 inches at the bottom, dry outer layers discarded, thinly sliced

1 Serrano Chile, stem and roughly sliced

1 teaspoon Chinese spice powder

Kosher salt and crushed black pepper

2 tablespoons grapefruit or other neutral oil

1 tablespoon soy

1 tablespoon fish bowl

1 tablespoon honey

Nuoc cham (recipe follows)

Chopped carrots and dill (recipe follows)

Lettuce leaves, to serve

Place the pork on a large plate and refrigerate for 1 hour until the meat is firm and partially cooled. Meanwhile, mix 1 ውስጥ teaspoon of garlic, herbs, lemongrass, pepper, five spices and each salt and pepper in a food processor. Bake for 45 seconds, stirring occasionally, until smooth. Add the oil, soy sauce, fish sauce and honey, then cook for 1 to 2 minutes until soft, stirring occasionally. Transfer to a large bowl and set aside.

Using a paring knife, slice the frozen pork into pieces 1/8 inch thick. The pieces have an irregular shape. Cut into slices with a width of 1 inch (preferably if the plates are not the same). Rub the sweetness into the meat, add the spices and toss.

Peel a squash, grate it on a 10- to 12-inch piece of metal, divide the meat evenly and slice together. If some of the pieces are too large, too clever or uncomfortable, close the edges by folding or folding the meat. Place on a baking sheet or in a large baking dish, then cover and refrigerate as you prepare.

Prepare charcoal or gas roast. For a charcoal grill, burn a large amount of charcoal, burn it until it burns a little, then distribute it evenly on one side of the grill, opening the bottom vent holes. Heat the roasting pan for 5 minutes, then clean and grease. For gas grill, turn all burners to high and low heat, cover for 15 minutes, then clean the broth and oil.

Place the skewers on the side of the stove (if using charcoal) and cook for about 3 minutes until slightly browned. For another 3 minutes, simmer on both sides until lightly browned and continue cooking. Turn the thorns over again for 3 to 5 minutes until both sides are well cooked and continue cooking. Transfer to a bowl and pour into a 3 cup nook ham (see recipe below). They are used for wrapping and dipping in pickle and lettuce leaves and with the rest of the nook cham.


Nuok Cham

Makes about 1 cup

In Vietnamese kitchens, Nook Cham is a versatile dress. If you want to moderate the spice, sow the peppers before they are mined.

Taste date The taste is excellent, but it can be stored in an airtight container for up to three days.

1/3 cup fish flavor

3½ tablespoon lemon juice

¼ Cup white sugar

3 medium garlic cloves, minced

1 or 2 Serrano Chili, stem and minced

In a small bowl, combine the fish fillet, lemon juice, sugar, and 6 tablespoons of water. Stir until sugar dissolves, then add garlic and pepper. Cover and refrigerate for up to 3 days; Bring to room temperature before serving.


Pickled carrots and daikon

Works to 2 cups

These fast chokes, known as Do Chuwa, are probably known as part of the Ban Mai or Vietnamese sandwiches. They add bright colors and flavors as well as compression.

2/3 cup uncooked rice vinegar

2 tablespoons white sugar

Kosher salt

2 medium carrots, peeled

8 ounces daikon, shaved

In a medium bowl, whisk together the vinegar, sugar, 2 teaspoons of salt, and 2 cups of water. Mix the sugar and salt until dissolved. Cut carrots and dill at 1 and 2 to 2 inches in diameter. Cut each piece length into thin strips, then cut the pieces into thin strips. Mix the vegetables in the vinegar mixture. Cover and keep at room temperature for 20 minutes or refrigerate for up to 1 week.


Vietnamese Roasted Egg (Katie Nung).
Vietnamese Roasted Egg (Katie Nung).BBC Creatures Connie Miller

Vietnamese Roasted Egg (Kat Tim Nung)

Provides 4 times service

We use thin Chinese or Japanese egg yolks, fried until half-cooked, then finished with nuoc cham with pickled vegetables, chopped peanuts and lots of fresh herbs.

Don’t be afraid to get good charms on egg plants. Smoke from deep and dark filters is a fragrant ingredient that contributes to the complexity of the dish.

1½ pound Chinese or Japanese eggplant, stem and half and half

2 tablespoons grapefruit or other neutral oil

Kosher salt and crushed black pepper

Nuoc cham (see previous recipe)

1/3 cup roasted peanuts finely chopped

2 cups lightly packed fresh cylinder, mint and / or basil, if large

2 or 3 scallions, thinly sliced

Up to 1 cup boiled carrots and dill (see previous recipe)

Grease the egg yolks with oil on both sides, then sprinkle with 1½ teaspoon salt and 1 teaspoon pepper.

Prepare charcoal or gas roast. For a charcoal grill, burn a large coal smoker, burn it until it burns a little, then spread the coal evenly on one side of the combustion chamber; Open the bottom vent holes. Heat the roasting pan for 5 minutes, then clean and grease. For gas grill, turn all burners to high and low heat, cover for 15 minutes, then clean the broth and oil.

Half of the chopped egg yolks side by side (if using charcoal through the oven). Cook uncovered food on both sides, side by side for 2 to 4 minutes. If you use charcoal, move the egg whites, the skin down, to the cold side of the Greek, or if you use fuel, turn the burner to low. Cover and cook for another 5 to 10 minutes, until the spinach in the middle of the egg does not meet any resistance.

Transfer the eggplant to a cutting board, then cut into 1½ – 2 inch pieces and place on a serving plate. Spoon about 1 cup of nutmeg. Sprinkle with peanuts, herbs, squash and squash, then serve with the rest of the nook ham.


Vietnamese coffee cake.
Vietnamese coffee cake.BBC Creatures Connie Miller

Vietnamese coffee cake

Operates 12 services

This altruistic cake is enriched by combining five hot Chinese delicacies with cocoa powder. As an accompaniment, we take Vietnamese coffee and create a rich, sticky dish with sweetened condensed milk and instant espresso. The final growth is mascarpone-rich cream and dusty cocoa powder.

Instant coffee does not have to be substituted for instant espresso because it tastes so strong and unbalanced. Nor is it solved.

For cake

160 g (1⅓ cup) cake flour, and more for punch

42 grams (½ cup) of cocoa powder

1½ teaspoon Chinese spice powder

1½ teaspoon baking powder

ማንኪያ teaspoon kosher salt

4 large eggs, separated

264 g (1⅓ cup) white sugar, divided

½ Cup of vegetable oil, also for pan

1 tablespoon vanilla extract

For the soup:

2 tablespoons instant espresso powder

14-ounce condensed milk can be sweet

2 tablespoons whole milk

1 tablespoon vanilla extract

ማንኪያ teaspoon kosher salt

For the election

¾ Cup heavy cream

¼ Cup mascarpone

1 tablespoon powdered sugar

Extract 1 teaspoon vanilla

A pinch of kosher salt

Cocoa powder, to serve

Preheat the oven to 350 degrees on a central shelf. On a piece of parchment paper, cut a 9- to 13-inch piece of breadcrumbs into the bottom of the pan to create a fitting piece of bread. Grease the bottom of the container with oil, place the parchment on top, then wash the top and sides of the pan with more oil. Sprinkle lightly with flour.

Mix flour, cocoa, five spices, baking powder and salt in a bowl. In a separate bowl, whisk together the egg yolks, 1 cup sugar, 1 cup water, oil and vanilla. Add the dry ingredients to the yolk mixture and whisk until combined. Put it side by side.

Beat the egg whites over medium heat and whisk for 1 minute in a mixing bowl with whisk. While the mixer is running, slowly add the remaining 2 cups of sugar and continue to whisk until the whites are thick and shiny and have a smooth finish for about 3 minutes.

Use a silicone spatula to fold one-third of the beaten egg whites into the core mixture, then gently whisk in the remaining whites until combined. Transfer to a preheated frying pan and gently press on the center for about 25 minutes and bake until set back. Let cool on a wire rack for 1 hour. Once it has cooled, run a knife through the edge of the pan to release the cake, then flip it over the shelf to remove it from the pan. Re-enter another shelf or cutting board.

For the sauce, mix 2 tablespoons hot water and espresso powder in a medium bowl until dissolved. Whisk in both milk, vanilla and salt until soft. Cover and refrigerate.

For the tip, in a blender with a whisk attachment, whisk all the ingredients for about 30 seconds and whisk at low speed until you get a bubble. Add to medium-high and whip for 1 minute until smooth edges are formed.

Cut the frozen cake into 12 squares and serve to individual service providers. Add 1 tablespoon sponge to each piece, then roll with the tip. Gently sprinkle the top of each serving with cocoa powder using a fine sieve. Offer more squash on the side.


Christopher Kimball is the founder of Milk Street, the source of magazines, schools and radio and television shows. Globe readers get 12 weeks of full digital access and two dairy magazines for only $ 1. Go to 177milkstreet.com/globe. Send comments to magazine@globe.com.