Yield: 4 servings
|8 ounces||Rice vermicelli|
|1 pounds||Fresh pork sides with skin|
|\N \N||Cut against the grain into|
|¼ \N||\" strips,|
|\N \N||About 2 inches long|
|1 pounds||Beef -- ground|
|8 \N||Cloves garlic -- minced|
|¼ cup||Nuoc Mam sauce|
|\N \N||OR Maggi sauce and 1/2|
|\N \N||Anchovy extract, mixed|
|4 \N||Green onions -- thinly|
|\N \N||Fresh ground black pepper|
*(Thit Bo Thit Lon Nuong Voi Gia Vi An Voi Bun).
1. Soak the vermicelli in warm water until soft. Drain and set aside. 2. Make the caramel sauce by swirling the sugar gently in a wok over a hot heat. Be careful not to let the sugar blacken but ignore the smoke. Remove from the heat and add the Nuoc Mam sauce or Maggi substitute. Return to a low heat and gently boil un 3. Put 24 bamboo skewers into water and allow to soak for at least 30 minutes.
4. Meanwhile, put the pork and beef into two separate bowls. Put the garlic and half of the caramel sauce onto the beef. Put the remainder of the caramel sauce onto the pork. Blendd both with the hand and allow to stand for 30 minutes. Make 24 meatba 5. Skewer the beef balls and pork slices and cook under a hot broiler for 15-20 minutes turning frequently. Place on the bed of vermicelli. Serve with a Vegetable Platter (see Crispy Roast Duck with Pancakes and Fresh Herbs.)
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books