VietnamSoutheast Asia

Bún Thịt Nướng

Name: Bún Thịt Nướng
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 680 g Pork shoulder, sliced thin; 30 g Lemongrass, tender inner stalk, finely minced; 6 cloves Garlic, minced, divided; ⅓ cup Fish sauce, 3 tbsp for the marinade, the rest for the sauce; ⅓ cup Granulated sugar, divided; ½ tsp Ground black pepper; 2 tbsp Vegetable oil; 8.8 oz Rice vermicelli, one package; 2 Lime, juiced, for the sauce; 5 g Serrano peppers, thinly sliced, for the sauce; 1 Carrots, julienned; ¼ cup Distilled white vinegar, for pickling the carrot; 1 Romaine lettuce, leaves torn; 1 Cucumber, julienned; ½ oz Mint (fresh), one package, leaves picked; ½ cup Cilantro, leaves; ¼ cup Roasted peanuts, chopped

1 hr 15 minServes 4$50.27

Thin slices of pork shoulder marinated with lemongrass, garlic, fish sauce, and sugar are grilled or broiled until caramelized and served over cool rice vermicelli with lettuce, cucumber, mint, cilantro, quick-pickled carrot, roasted peanuts, and a lime and fish sauce dipping sauce (nuoc cham).

Ingredients

680 gPork shouldersliced thinBuy 1.5 lb
30 gLemongrasstender inner stalk, finely mincedBuy 0.07 lb
6 clovesGarlicminced, dividedBuy 1 head
⅓ cupFish sauce3 tbsp for the marinade, the rest for the sauceBuy 1 bottle
⅓ cupGranulated sugardividedBuy 1 bag
½ tspGround black pepperBuy 1 jar
2 tbspVegetable oilBuy 1 bottle
8.8 ozRice vermicellione packageBuy 1 package
2Limejuiced, for the sauce
5 gSerrano peppersthinly sliced, for the sauceBuy 0.02 lb
1CarrotsjuliennedBuy 0.14 lb
¼ cupDistilled white vinegarfor pickling the carrotBuy 1 bottle
1Romaine lettuceleaves torn
1Cucumberjulienned
½ ozMint (fresh)one package, leaves pickedBuy 1 package
½ cupCilantroleavesBuy 1 bunch
¼ cupRoasted peanutschoppedBuy 1 bag

Method

Mix 3 tbsp fish sauce, 2 tbsp sugar, half the garlic, the lemongrass, pepper, and oil; toss with the pork and marinate for 30 minutes.
Toss the carrot with the vinegar and 1 tbsp sugar and set aside to pickle.
For the nuoc cham, stir the remaining fish sauce and sugar with the lime juice, 1/2 cup warm water, the remaining garlic, and the chile.
Cook the noodles according to the package, rinse under cold water, and drain well.
Grill or broil the pork close to the heat until caramelized and cooked through, 3 to 4 minutes per side.
Fill bowls with lettuce, cucumber, herbs, and noodles, top with the pork, pickled carrot, and peanuts, and spoon over the nuoc cham.