We've talked about the possibilites of making some dishes at home so we read up on the subject and decided to jump in. There are several good places on the internet to do research and thankfully Lincoln has become diverse enough I wasn't worried about finding what we needed. We went to Vina Market and grabbed some goodies to make the dish.
First let's make a sauce called Nuoc mam pha. "Mixed fish sauce" comes with some of the meals we have at Vung Tau and without it, you won't be happy. The basic recipe is this, 1 part lime or lemon juice. (I used lime and 4 tablespoons to set my ratio) 1 part fish sauce. 1 part sugar and 2 parts water. To this I added two teaspoons each of minced garlic and hot pepper flakes. Heat in a sauce pan on medium high until the sugar dissolves and then cool it in the fridge.
The main dish consists of coarsely chopped fresh greens, sliced spring onions, bean sprouts, a handful of mint leaves, and sliced cucumber. Over this add some rice noodles (vermicelli), roasted peanuts, roasted or grilled pork, and fried spring rolls. I spoon the nuoc mam pha right over my bowl so it trickles down over all those good things.
I had a nice pork roast from Leon's hollering at me so I marinated it earlier in the day in hoisin sauce, molasses, brown sugar, minced Bird's eye chili and garlic, red currant jelly and Golden Mountain Sauce. After marinating 6 hours, I slow cooked it over some of that Cowboy charcoal until it was 165 degrees internal temp.