| 1 |
Prepare the rice sticks according to the directions. |
| 2 |
Combine the shallots, garlic, and sugar in a mortar
and pound to a paste. Add the fish sauce, black pepper, and optional
MSG. |
| 3 |
Marinate the meat in the shallot-garlic mixture for 1
hour. |
| 4 |
Preheat the oven to 450 degrees. Line a baking pan
with aluminum foil. Arrange the pork on the foil in overlapping
slices. (It's best not to separate the pieces, as this will cause
them to dry while cooking.) Bake for 20 minutes on one side; then
turn the pieces over and bake for an additional 20 minutes. Remove
from the oven. |
| 5 |
To serve, place the pork in individual bowls,
preferably shallow ones. Sprinkle with nuoc cham, enough to cover
the pork almost completely. Sprinkle with the roasted peanuts, then
add radish and carrot flowers to cover the meat. Sprinkle with
thinly sliced scallion greens. |
| 6 |
Each person is given another bowl containing a small
amount of noodles. From the large vegetable platter, he then takes a
little of each vegetable and puts them over the noodles. The diner
transfers small amounts of the contents of the pork bowl into the
noodle bowl and eats from the noodle bowl. |
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