|Bun Thit or Vietnamese Noodle Bowl|
To my delight, the braised brisket we made lasted us an incredibly long time. I can’t wait to try new things and incorporate it into new recipes. For directions on how to make Asian Braised Brisket see Part 1 of this blog post. It’s not hard to imagine using Asian braised brisket in Vietnamese food since it’s common enough on menus. Part 1 talks more about incorporating it into Mexican influenced foods, so if your interested in finding out more see the link above.
I know the word “fusion” is cliche. It’s a word that I don’t care for that much. I think I’ve carried this prejudice for that term since working for a chef in Edmonton at a restaurant called Culina. He carried the same disdain for the word. However, if the kettle is black, it’s black. This series of recipes with Asian Brisket is really about fusing ingredients and influence from different parts of the world. Heck, if I can drink a Pale Ale from an Asian tea pot, I can probably be cliche enough to admit there is a fusion of ethnic influences going on in these recipes.
Now what I think is so fun about these recipes is that they beg to be tampered with. Traditional recipes include cucumber, lettuce, cilantro and rice noodle, but why stop there? Since we’re stepping outside of the norm by using brisket instead of pork or shrimp, why not take it a step further? Why not try pea shoots and grated beets? Try your own creations and tell us about it!
Note: I’ve left out the rice noodles simply to make room for vegetables and to keep them on the lighter side. There are always creative ways to keep the calories down without forsaking any of the flavor. However if you have any noodles left over from making the Bun Thit this is a great way to use them up. I’ve also opted for the Nuoc Cham dipping sauce primarily made from water, lime juice and fish sauce instead of using peanut sauce, which is also popular.
Fresh Rolls or Goi Guon
- Rice Paper
shredded purple cabbage
and whatever else you think might be fun
Warm up enough brisket for the group you’re serving. Shred the carrot using the finest blades on your grater. Immerse the rice paper in a bowl or plate of warm water until tender. Depending on the temperature of the water, these may take 8 seconds or could take 30 seconds. Layer the ingredients and roll as you would a taco or burrito. Leave them open ended or closed. The size of the rolls will depend upon the size of rice paper you are using. The smaller sizes make beautiful open ended fresh rolls (nontraditional in appearance). Serve with Vietnamese dipping sauce (recipe below).
If you’ve never made Vietnamese fresh rolls, these 2 videos will be quite useful.
Nuoc Cham dipping sauce
Makes ¾ cup
- 3 tablespoons lime juice (1 fat, thin skin lime)
- 2 tablespoons sugar
- ½ cup water
- 2 ½ tablespoons fish sauce
Mix these 4 ingredients together and allow the sugar to dissolve. I always add finely shredded carrot to mine since that’s how I’ve seen in served in restaurants. See Nuoc Cham link above for other optional additions.
For the following recipe the same holds true with your creative side. These are my suggestions, but feel free to add cilantro, sliced red peppers, bean sprouts or any other fresh vegetables you like.
Bun Thit or Vietnamese Noodle Bowl
- Rice vermicelli
cucumber pieces or julienne
Daikon and Carrot Relish
Asian Style Brisket
Follow the package directions to make the rice noodles. You’ll find it helpful to rinse them under cold water to stop the cooking process once they’re done. Also, keeping them a little wet will help prevent them from sticking together. Shred some lettuce and place at the bottom of the bowl. If you choose to add sprouts, place them on top of the lettuce. Add the carrots and cucumber and then the noodles. Top with some warm brisket and garnish with mint or cilantro and daikon relish. Serve with Nuoc Cham, Sriracha sauce, daikon relish and/or soy sauce on the side, and flavor to your liking.