“Bun Tom Thit Quay” is Vietnamese rice noodle salad with shrimp and Chinese roast pork, served with Nuoc Cham dipping sauce. Traditionally, Chinese roast pork (Thit Quay) is served in tray with Banh Hoi (special occasion thin rice noodles), shrimp and vegetable plate.
Bun Tom Thit Quay - Noodle Salad with Shrimp and Chinese Roast Pork
- 1 lb large shrimp, peeled and deveined
- 1/2 onion, chopped (for sauteed shrimp)
- 1 lb Chinese roast pork (buy from Chinese restaurant), cut into slices
- 1 head of romaine or iceberg lettuce, washed and rinsed, shredded
- Vietnamese herb leaves (mints, ram ram, tia to, basil), washed and rinsed, shredded
- 1/2 bag of small or medium size rice noodles.
- Roast peanuts, chopped (optional)
- Make Nuoc Cham dipping sauce in advance.
- Cook rice Noodles. In 5 quart pot, cook 3 quarts of water over high heat. When the water is boiling, add noodles, and cook for 5 minutes. Stirring regularly, so the noodles don’t stick to the bottom of the pot. Turn off heat. If noodles break easily, they are ready. Else, leave noodles in pot for 2 minutes. Drain, wash, and rinse noodles under cold water. It’s important to wash and remove all starches from the noodles, so the noodles would not stick together later. Remove all excess water from noodles before serving.
- First, place shredded lettuce and herbs, then rice noodles on the plate.
- Make sautéed shrimp.
- Place sautéed shrimp, and slices of roast pork on the plate.
- Garnish the salad with peanuts, mints, Tia To, basil and picked carrots.
- Serve with Nuoc Cham dipping sauce.
- We can use sauteed tofu, beef, pork or chicken.
- Traditionally, “Bun Tom Thit Quay” noodle salad is served in bowl.
- Recipe for Chinese roast pork (Thit Quay) from The Spice of Life.