Bún Thịt Nướng

Kaddo Bourani
For the pumpkin
2 Sugar Pie pumpkins, each about 3 pounds
6 tbsp corn oil
3 C sugar
For the yogurt sauce
2 C plain yogurt (we used lowfat, which was fine)
2 garlic cloves, minced
1 tsp dried mint
1/2 tsp salt
For the meat sauce
1/4 C corn oil
1 large onion, finely diced
1 1/2 lbs. ground beef
1 large tomato, seeded and finely chopped
2 large garlic cloves, minced
1 1/4 tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
1/2 tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water

Make the pumpkin:

It helps to have a serious vegetable cleaver for this bit.

Preheat your oven to 300º.

Wash off the outside of the pumpkins. Cut them in half. Scrape out the stringy stuff on the inside. Cut the halves into 3″-4″ pieces or so. Peel them - you can actually use a regular peeler for this, though it helps to have a sharp paring knife to get the stem and hard-to-reach rind bits off. Peel it deeply enough that you get rid of all the green and rind.

Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Use multiple pans, if need be. Cover the pumpkin pieces in the oil (yes, really, use all of it), and place them hollow side up in the pan(s). Pour the sugar evenly over the pumpkin pieces (yes, really, just grit your teeth and use all of it; if you have a small child, you may find it easier to have them do this part for you, and you can look away until they’re done).

Cover the pan(s) with aluminum foil. Bake for 2 1/2 hours, then baste the pieces with the pan juices, cover them up again, and bake for another 45 minutes.

The sugar will all melt away and end up partially absorbed. The pumpkin pieces will turn dark orange and translucent. They will have a stunningly novel texture. It is a beautiful thing.

Make the yogurt sauce:

Mix all the ingredients together. Refrigerate, covered, until ready to serve.

Make the meat sauce:

Brown the onions in the oil in a heavy-bottomed saucepan. Add the meat and cook over medium-high heat, stirring, until it is broken up into small pieces and the pinkness is almost entirely gone. Add all other ingredients (except for the tomato paste and water) and cook, stirring, for another 5 minutes or so. Stir in the tomato paste, then add the water and bring to a boil. (Really, it will probably boil as soon as it touches the pan.) Lower the heat and let simmer, covered, for about 15 minutes.

Bun Thit Nuong (1 serving):

Thit Nuong (bbq pork)
1/4 lb pork shoulder (sliced thin)
2 cloves garlic (diced)
1 tbsp oyster sauce (*I'd use 1/2 tbsp next time)
1 tbsp sugar
1 tbsp sake (Chinese rice wine preferably)
1 tbsp fish sauce
1 tbsp oil
1/4 tsp five spice (*I'd use 1/16 tsp next time, I didn't know Five Spice was so strong.)
freshly ground pepper

Bun (vermicelli noodles)
Bun can be found at most Asian markets. I like the new Bun brands that sell bun in sticks vs. tangled spider web bunches.
package of Bun (I used 1 1/2 inch diameter's worth)
fresh mint
celantro
lettuce
bean sprouts
chopped peanuts (Trader Joe's unsalted Blister Peanuts!)

Nuoc Mam (fish sauce)
Nuoc mam can be made ahead and stored in the fridge for over a month. I'm lucky I've got my Vietnamese mama always making sure I've got nuoc mam stocked at my place.
1/2 cup fish sauce
1/2 sugar
1 cup hot water
1-2 thai chili
2 cloves crushed garlic
1 slice of lime (add more if you want)


1. Thit Nuong: Mix all ingredients together. Marinate in refridgerator for 20 minutes. Grill the marinated pork. (Oh...I love my butane burner. I recommend this burner to everyone. You can find them for under $10 at Marukai in Little Tokyo or Gardena. My mom gave me her grill, but you can find simular ones at Marukai for under $15.)

I heart my grill.

2. Bun: Boil the bun according to package directions. Run bun over cold water and drain. In a bowl, add chopped lettuce, bean sprouts, and bun. Garnish with chopped mint, celantro, and chopped peanuts.

3. Nuoc Mam: Add hot water to sugar until dissolved. Add fish sauce, crushed garlic, chili, and lime. Mix. Chill.

4. Finale: Add the bbq pork to the vermicelli. Sprinkle - drenched (up to you) nuoc mam over the Bun Thit Nuong!

Tuscan-Style Pasta and Bean Soup (Pasta Fagioli)

Makes at least 6 servings

1/4 cup extra-virgin olive oil
1 finely chopped onion
3 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh rosemary
4 cups cooked cannellini beans * or 2 15-ounce cans, drained
1 15-ounce can crushed tomatoes, or 2 cups fresh tomatoes, peeled ** and chopped
1 teaspoon crushed red pepper flakes
4-6 cups chicken broth or water
Salt and fresh ground black pepper
2 cups small, short pasta, such as ditali
Parmigiano-Reggiano cheese for serving


Heat oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and rosemary to the pot and cook until softened, about 5 minutes. Scoop out and transfer to a food processor along with 1 cup of beans. Puree until smooth.

Return bean mixture to the pot along with the remaining beans, tomatoes, red pepper and 4 cups broth. Season well with salt and pepper. Bring to a simmer; add the pasta and simmer until al dente. Add more broth to the soup to thin as desired- the pasta will continue to absorb liquid, and it does thicken up a bit. I kind of like it that way.

Serve soup topped with Parmigiano curls shaved with a vegetable peeler.

* To cook dried beans, soak in water to cover 2-6 hours or overnight. Drain, place in a pot with fresh water to cover and a bay leaf. Toss in a ham hock or prosciutto butt if you have one. Bring to a boil, then turn down the heat and simmer until the beans are swelled and softened. This should take 1-2 hours.
** To peel a fresh tomato, score an “X” on the bottom and drop in boiling water for 30 seconds. Remove, cool under cold running water and slip off the skin.