28 Mar – Vietnamese Bun salad with barbeque pork

For the salad: romaine lettuce, cooked, chilled rice noodles, grated carrots, barbeque pork, chopped peanuts, mint leaves, nuon choc sauce for the dressing.

Vietnamese Barbeque Pork

For the caramel

1/4 cup sugar

1/2 cup water

For the pork

2 large shallots, sliced, or 5 scallions (white parts only), chopped

2 tsp. fish sauce

2 tsp. soy sauce

Pinch salt

2 Tbs. vegetable oil 
1-1/2 lb. pork loin or sirloin, sliced into large pieces about 1/4-inch thick

To make the caramel -- Combine the sugar and water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 min. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
 

To make the pork -- Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel sauce. Stir well to blend. Add the pork slices and let marinate for 20 min. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 min. on each side. Let the pork rest for 10 to 15 min., cut into thin strips, and serve on bun salad.
from Fine Cooking
http://www.finecooking.com/recipes/vietnamese_grilled_pork.aspx 

Nuom choc

Fish dipping sauce

makes about 2 cups 

5 T. sugar

3 T. water

1/3 C. fish sauce

1/3 C. fresh lime or lemon juice

1 lg. garlic clove, crushed, peeled, and sliced or minced

1 or more bird's eye or Thai chilies, seeded, sliced or minced

1 shallot, peeled, thinly sliced, rinsed and drained (optional)

1. whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl until the sugar is completely dissolved. Add the garlic, chili, and shallot (if using) and let stand 30 minutes before serving.

from Authentic Vietnamese Cooking by Corinne Trang

http://books.google.com/books?id=1KPlqAmRcbYC&printsec=frontcover&dq=authentic+vietnamese+cooking&source=bl&ots=RM18mr2aj7&sig=LXxe4oami6nYkWfilK1Kq5XkYWU&hl=en&ei=rAewS_DdDpWKNo-3mf4P&sa=X&oi=book_result&ct=result&resnum=8&ved=0CDAQ6AEwBw#v=onepage&q=&f=false