vietnamese pork noodles (bun)

My latest craving is nothing but Vietnamese food, so this was my attempt at making it at home. So yummy!

Vietnamese Cold Pork Chop Noodles (bun)
serves 4

For pickled carrots/daikon:
1 cup distilled white vinegar
1/2 cup white sugar
2 small carrots, peeled and cut into matchsticks
1 small daikon radish, peeled and cut into matchsticks
1 tbsp fresh cilantro, chopped
1 thai chile pepper, seeded and chopped (optional)

For pork chops:
1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tbsp unseasoned rice vinegar
1 tsp freshly ground black pepper (optional)
4 1" thick-cut bone-in pork chops, (2.5 lbs total)
1 tbsp vegetable oil
kosher salt

For nuoc cham sauce:
6 tbsp fresh lime juice (3 limes)
3 tbsp fish sauce
1/4 cup sugar
1/2 cup warm water
1 garlic clove, forced through a garlic press or smashed, and finely minced
2 small, thin fresh red or green chiles, seeded and chopped (optional)

For noodles:
1/2 head lettuce, sliced thinly
1/2 cucumber, sliced
1/2 bunch cilantro, chopped
1/2 bunch scallions, chopped
1/2 cup peanuts, chopped
8 oz. white vermicelli noodles (rice sticks)

Prepare pickled vegetables: Heat vinegar and sugar in saucepan over low heat until sugar is dissolved. Remove from heat and refrigerate to cool. Place daikon and carrot in glass jar with the cilantro and optional chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Prepare pork chops:
Whisk shallot, brown sugar, fish sauce, vinegar and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add in marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, for 20 mins, or refrigerate if not cooking until later.

Prepare nuoc cham sauce: Combine all ingredients in a jar until sugar is dissolved.

Cook pork chops: 
Remove pork chops from marinade, scraping off excess. Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 mins per side. Let pork chops rest 10 minutes before serving. Slice into thin pieces to place on top of noodles.

Cook noodles:
Boil 3 quarts of water, add noodles and cook for 3 mins. Drain and rinse with cold water.

Assemble noodle bowl: Place toppings, slices of pork chop, and pickled vegetables on top of noodles. Pour 1-2 tbsp of nuoc cham sauce over, and mix to combine. Enjoy!

 

simple sesame noodles

so easy, so yummy.

sesame noodles
10 servings

1 lb spaghetti or linguine noodles
1/4 + 1/8 cup soy sauce
3 tbsp sugar
6 cloves garlic, minced
3 tbsp rice vinegar
4 1/2 tbsp pure sesame oil
1 tsp hot chili oil (optional)
6 tbsp canola oil 
 6 whole green onions, sliced thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.

Pour sauce over warm noodles and toss to coat.

Sprinkle with green onions and toss.

sesame noodles

We're trying to cook some more vegetarian dishes in our house, but we also want our food to taste yummy - like this meal. :)

sesame noodles
serves 8

1 lb spagheti, soba or Chinese egg noodles
1/4 cup rice vinegar
6 tbsp sesame paste, almond butter or peanut butter
6 tbsp soy sauce
4 tbsp honey
2 tbsp sesame oil
1 tsp or more chili-garlic sauce (optional)
1 1/2 cup shredded carrots
1 1/2 cup celery, thinly sliced on bias
1 1/2 cup bell pepper, thinly sliced
1 pkg frozen shelled edamame (for vegetarian version)
1/2 lb shredded chicken (for non-veg version)
4 scallion, thinly sliced
6 sprigs cilantro, chopped

Bring a large pot of water to boil over high heat. Cook the noodles until tender yet firm. Drain the noodles and run cold water over them until cooled down. Drain again.

In a bowl, whisk together the vinegar, sesame paste or nut butter, honey, sesame oil and chili-garlic sauce until smooth, or combine in a jar and shake until smooth.

Put the noodles in a large bowl along with the chopped vegetables and chicken, if using. Add 3/4 of the sauce on top and toss well to distribute the sauce evenly throughout. Top with scallions and cilantro and mix again. Serve at room temperature or slightly chilled. Add more sauce if needed.

easy beef stroganoff

What I make when london broil is on sale, and I'm out of ideas for dinner. A decent meal, makes everyone happy.

easy beef stroganoff, adapted
makes 5 servings

1 1/2 lbs london broil beef
2 cloves garlic, minced
1 10.75 oz can cream of mushroom soup
1/2 cup water or more
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 cup frozen peas
1/2 pkg chopped mushrooms
1 lb pkg egg noodles
flour, as needed

Place garlic, mushroom soup, basil, oregano and salt in a slow cooker and combine.

Place london broil on top of mixture and add water to cover.

Cover the pot and cook on low for at least 6-7 hours.

15 mins before serving, add mushrooms, if desired. Cook noodles according to package directions.

While noodles cook, shred the meat in the slow cooker.

Once noodles are al dente add to the pot, along with the frozen peas and stir to combine.

To thicken the sauce, sprinkle flour over the top and mix until you reach your desired consistency.