Bun Bowls with Sautéed Cabbage, Mushrooms and Spare Ribs Recipe - Los Angeles Times

Name: Bun Bowls with Sautéed Cabbage, Mushrooms and Spare Ribs Recipe - Los Angeles Times
Ingredients: 5 rice paper wrappers (22 cm / 8 1/2 inch); 3 tablespoons vegetable oil, plus more for frying; Kosher salt and freshly ground black pepper; 1/2 cup fresh lime juice (from about 3 large, juicy limes); 1/3 cup granulated sugar; 1/3 cup water; 8 garlic cloves, minced; 1/3 cup plus 1 tablespoon fish sauce, preferably Vietnamese, divided; 10 ounces mini king oyster mushrooms or other small, meaty mushrooms, stems trimmed, quartered or cut into eighths depending on size; 1/2 medium green cabbage, core removed, finely shredded (6 cups); 12 ounces bun tuoi (rice vermicelli noodles), cooked according to package directions and rinsed well, room temperature; Sliced cucumbers or other vegetables and cilantro or other fresh herbs, for serving

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Quick-fried rice paper adds crunch to these simple bun bowls of rice noodles, sautéed cabbage, leftover pork spare ribs and mushrooms.

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Ingredients

5 rice paper wrappers (22 cm / 8 1/2 inch)
3 tablespoons vegetable oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup fresh lime juice (from about 3 large, juicy limes)
1/3 cup granulated sugar
1/3 cup water
8 garlic cloves, minced
1/3 cup plus 1 tablespoon fish sauce, preferably Vietnamese, divided
10 ounces mini king oyster mushrooms or other small, meaty mushrooms, stems trimmed, quartered or cut into eighths depending on size
1/2 medium green cabbage, core removed, finely shredded (6 cups)
12 ounces bun tuoi (rice vermicelli noodles), cooked according to package directions and rinsed well, room temperature
Sliced cucumbers or other vegetables and cilantro or other fresh herbs, for serving