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Com Thit Nuong Recipe

Name: Asian Capitol Restaurant & Bars Com Thit Nuong Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork shoulder or pork butt, thinly sliced (¼-½ inch); 1 tbs lard or vegetable oil; 3 cloves garlic, minced; 1 large shallot, minced; 1 tsp sugar; 2 tbs fish sauce (nuoc mam); 1 tbs soy sauce (light); 1 tbs oyster sauce; 1 tsp honey or maltose; 0.5 tsp sesame oil; 0.25 tsp ground black pepper; 0 to taste optional: red food coloring (for traditional look); 2 cups jasmine rice; 2.25 cups water (for cooking rice); 0.25 tsp salt; 1 cup carrot, julienned; 1 cup daikon radish, julienned; 0.5 cup rice vinegar; 0.25 cup sugar; 0.25 cup water; 1 tsp salt; 0.5 cup warm water; 2 tsp sugar; 2 tbs fresh lime juice (or rice vinegar); 2 tbs fish sauce; 1 clove garlic, minced; 0.5 tsp fresh red chile, thinly sliced; 1 tsp shredded carrot (optional); 0.5 cup cucumber, thinly sliced; 2 tbsp scallions, sliced

Inspired by Asian Capitol Restaurant & Bar

Time1h 30m

Serves4

Make Com Thit Nuong Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grilled Pork (Thịt Nướng)

1 lb pork shoulder or pork butt, thinly sliced (¼-½ inch)

1 tbs lard or vegetable oil

3 cloves Garlic, minced

1 large shallot, minced

1 tsp sugar

2 tbs fish sauce (nuoc mam)

1 tbs soy sauce (light)

1 tbs oyster sauce

1 tsp honey or maltose

1/2 tsp Toasted sesame oil

1/4 tsp ground black pepper

0 to taste optional: red food coloring (for traditional look)

Rice

2 cups Jasmine rice

2 1/4 cups water (for cooking rice)

1/4 tsp Celtic sea salt

Pickled Carrot & Daikon (Đồ Chua)

1 cup carrot, julienned

1 cup daikon radish, julienned

1/2 cup Rice vinegar

1/4 cup sugar

1/4 cup water

1 tsp Celtic sea salt

Nuoc Cham Dipping Sauce

1/2 cup warm water

2 tsp sugar

2 tbs fresh lime juice (or rice vinegar)

2 tbs Fish sauce

1 clove Garlic, minced

1/2 tsp fresh red chile, thinly sliced

1 tsp shredded carrot (optional)

Garnishes & Serving

1/2 cup cucumber, thinly sliced

2 tbsp scallions, sliced

1/4 cup fresh cilantro or rau ram (Vietnamese coriander)

2 tbs chopped roasted peanuts

1 tbs fried shallots (optional)

2 each Lime wedges

Method

Grilled Pork (Thịt Nướng)

Prepare and marinate pork

Trim excess fat from pork and slice into thin even pieces (about 1/4–1/2 inch). In a bowl combine minced garlic, minced shallot, lard or oil, sugar, fish sauce, soy sauce, oyster sauce, honey, sesame oil and black pepper. If using, add a drop of red food coloring and mix. Add pork, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to overnight for best flavor.

Grill the pork

Preheat grill or broiler to medium-high. Thread slices onto skewers or place directly on grill. Brush lightly with oil. Grill 2–4 minutes per side until caramelized and cooked through (internal temp ~145°F/63°C). If using a skillet or broiler, sear on high heat 2–3 minutes per side. Remove and rest 3–5 minutes, then slice into bite-size strips if needed.

Rice

Rinse jasmine rice under cold water until water runs almost clear to remove excess starch. Put rice, water and salt into a rice cooker or pot. If using a pot, bring to a boil uncovered, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and keep warm.

Pickled Carrot & Daikon (Đồ Chua)

In a small saucepan, combine rice vinegar, sugar, water and salt. Heat gently, stirring until sugar and salt dissolve. Let cool slightly. Place julienned carrot and daikon in a clean jar or bowl and pour pickling liquid over them so vegetables are submerged. Chill at least 30 minutes; best if refrigerated 2–8 hours.

Nuoc Cham Dipping Sauce

Dissolve sugar in warm water, then stir in lime juice and fish sauce. Add minced garlic and sliced chile. Taste and adjust balance: it should be sweet, salty, sour and garlicky. Add shredded carrot if desired. Keep chilled until serving.

Garnishes & Assembly

Divide warm rice among 4 bowls (about 1/2 cup rice per serving if serving 4 — adjust below). Top each bowl with generous portions of grilled pork. Add pickled carrot & daikon, cucumber slices, scallions, cilantro, and sprinkle with chopped roasted peanuts and fried shallots. Serve nuoc cham on the side and lime wedges for squeezing over the dish.