Recently my hubby and I ate at a teeny tiny Vietnamese restaurant a few miles from our apartment. It was soo good! I'd never really had Vietnamese before, but I figured it'd be close enough to Chinese that it couldn't be too scary. We ordered the Crsipy Spring Rolls, Grilled Pork Vermicelli and Lemongrass Chicken. It really was ALL delicious but what we loved the most was the Pork Vermicelli. Which was angel hair rice noodles, lettuce, cucumbers, carrots, basil, crushed peanuts and served with a side of traditional Vietnamese home made sauce! It was all so WONDERFUL.
The flavors all just joined hands together in your mouth and skipped around in circles! The cool rice noodles, the crisp carrots, lettuce and cucumbers, the nutty, crunchy peanuts, the tangy-sweet and crispy pork and the sauce was light, but had a little kick of heat(just a dab) and sweet undertones, without being too sweet. And there was fresh mint also, which I'm not usually a huge fan of but it worked so well with all these other flavors.
So. I just HAD to try and duplicate this dish! I did a little research and found out I needed fish sauce for the meat.(I substituted chichen thighs for the pork. And I don't see why you couldn't try beef as well.)Well I didn't have fish sauce. So I used oyster sauce. Which, come to find out is completely different then fish sauce but, work with whatchya got, right? It worked very well. The traditional sauce is so easy to make might I add. A perfect meal for a hot summer day with the cool rice noodles and crispy veggies. I will have to try this again with the fish sauce next time! It came out wonderful! Best of all, hubby loved it!