2 packages rice noodles, prepared to package instructions
2 cups Thai basil
2 cups cilantro leaves
2 cups mint leaves
1 cup roasted salted peanuts, chopped
1 English cucumber, sliced
½ head green leaf lettuce, thinly shredded
Pasos
Method:
Brisket
Heat the grill to medium high temp and char the onion, garlic, and ginger.
Add the charred vegetables to a blender with the remaining marinade ingredients and blend until a smooth and constant sauce forms.
Trim excess fat off the brisket and make crosshatch slits into the fat and through a little of the flesh of the brisket with a sharp knife.
Place the brisket in a large deep pan and pour the marinade over it, rubbing it into the flesh.
Place in the refrigerator to marinate overnight.
Heat the grill to medium heat.
Place the brisket, fat side up, in a large hotel pan and cover with foil.
Put the pan on the grill turning the flame below the brisket to low, and cook for 4 hours, until very tender, add water to the pan as needed while cooking to prevent burning.
Flip the brisket ½ way through.
Remove the brisket from the pan and place it directly on the grates set at high heat and sear for a few minutes per side.
Remove and set aside to slice.
Pineapple Nuoc Mam
Add the water and pineapple to a blender and blend until smooth.
Use a fine mesh strainer to strain half of the pineapple mixture.
To a medium size bowl add the chilis, garlic, sugar, lime juice and fish sauce.
Stir in ½ the pureed pineapple to that mixture and stir to combine.
To Assemble:
Cook the rice noodles according to package instructions.
Lay the noodles on a serving platter and top with sliced brisket.
Pour the Nuoc-Mon over the top and garnish with the herbs, peanuts and shredded lettuce.
