Usually, it's a vermicelli bowl, but getting vermicelli cooked perfectly moist but dry and warm enough to work is a pain in the ass. Better to use a rice cooker, and then lay the cooked rice out on a sheet of foil to cool a bit so that it's not boiling hot when you put it down over the cucumber and herbs.
In a bowl, you're gonna layer the following.
Sliced or rough chopped cucumber
Top with chopped thai basil and mint
Top with room temp rice
Top that with slices of roasted pork tenderloin. I just rubbed it with black pepper and a bit of dark soy for colour. Seared and roasted at 400 until done. Rested for 15 minutes.
Top the pork with finely chopped green onion, smashed peanuts, a small handful of bean sprouts, a small handful of shredded green papaya/carrot (from the market) and some of those crispy onions that are sold in supermarkets for salad toppings.
Onto this amazing bowl, add a few tablespoons of this sauce.
5 tablespoons sugar
½ cup warm water
Juice of a big lime or 2
1/3 cup fish sauce
1 minced clove fresh garlic
1 minced tiger’s eye chile
1 finely minced shallot
(make in a bottle and shake to dissolve the sugar. Lasts 2 weeks in the fridge)
I can't tell you how good these were. They were RIDICULOUS.
That Thai Dressing is my go to Asian dressing and dipping sauce. I'm going to use it for EVERYTHING. I HIGHLY recommend trying this out and playing with the ingredients. So healthy and SO delicious. The Dude LOVED this.
10/10
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