Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)
A recipe for Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)! This refreshing meal pairs rice noodles with marinated and grilled pork, fresh herbs, pickled vegetables, and nước chấm (a seasoned fish sauce) for serving.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp dark brown sugar
- 2 small shallots ((3-4 tablespoons), peeled and minced)
- 1 stalk lemongrass (bruised with the flat side of a knife, fibrous layers discarded, and finely minced)
- 4 garlic cloves (finely minced)
- 2 green onions (finely chopped)
- 3 tbsp finely chopped cilantro
- 1 tsp freshly ground black pepper
- 1 lb pork shoulder (thinly sliced into 2-3 inch strips)
- 2 medium carrots (peeled and julienned)
- 1 large cucumber (peeled and julienned)
- 1 cup rice wine vinegar
- 1 tsp granulated sugar
- 1/2 cup fish sauce
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/4 cup distilled white vinegar (lemon, or lime juice)
- 2 garlic cloves (minced)
- 1-2 red Thai chiles (stem removed and minced)
- 1/4 cup canola oil
- 1/2 cup chopped scallions
- 8 oz Bun rice noodles (cooked and refrigerated)
- Fresh lettuce (thinly sliced)
- Fresh bean sprouts
- Fresh cilantro
- Roasted peanuts (crushed)
Instructions
- 1
To prepare the pork marinade: In a large bowl or large ziploc bag, combine soy sauce, fish sauce, honey, and brown sugar. Mix in shallots, lemongrass, garlic, green onions, cilantro, and black pepper. Add the pork, tossing to coat thoroughly.Refrigerate 30-45 minutes.
- 2
Toss the julienned carrots and cucumber in a medium bowl. Add enough rice wine vinegar to cover. Sprinkle with sugar. Cover and refrigerate until ready to serve.
- 3
In a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chiles. Cover and refrigerate until ready to assemble.
- 4
In a small skillet, drizzle canola oil over low heat. Once heated, add the chopped scallions and cook just until the green parts begin to wilt, but are still bright, 2-3 minutes.
- 5
Place a grill, grill pan, or large skillet over medium high heat. Lightly grease with oil. Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes.
- 6
Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork.
- 7
Divide cooked rice noodles among serving bowls. Top with lettuce, cilantro, and bean sprouts, then carrots/cucumber and grilled pork. Brush the pork with the green onion oil. Sprinkle with peanuts and serve immediately with nuoc cham.