Recipes - Vietnamese

Bun Thit Nuong (Vietnamese Grilled Pork Noodles)
Bun-Thit-Nuong


A popular Vietnamese dish that is usually served like a salad with freshly barbecued meat. Thịt nuong literally means baked or barbecued meat, and the meat is always pork. Bun means noodles, and for this dish it’s a rice vermicelli noodle which is sold in small packages as dried rice sticks. Bun thit nuong is a refreshing bowl of vermicelli noodles topped with flavourful grilled pork marinated in fish sauce, shallots, garlic, sugar, and mixed with mint leaves, bean sprouts, peanuts and other crunchy vegetables. It is then filled with generous nuoc cham sauce which completes the dish with sweet and sour flavours. With so much fresh flavours, it’s definitely a winner at home or entertaining friends.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Vietnamese









Ingredients:

700g pork, sliced
1 package rice vermicelli (small or medium thickness)
4-6 egg rolls (optional)

Marinade

3 tbsp shallots (minced)
1.5 tbsp garlic (minced)
1 tbsp fish sauce
½ tbsp thick soy sauce
¼ cup sugar
½ tbsp pepper
3 tbsp cooking oil

Vegetable Sides

½ cup Thai mint leaves
2 cups bean sprouts
Peanuts (toasted and crushed)
1½ cups cucumber (julienned)
1½ cups pickled daikon and carrots

Nuoc Cham Sauce

1.5 to 2 tbsp fresh lime or lemon juice
2 tbsp fish sauce
2 tbsp sugar
Garlic (finely chopped)
Bird's eye chilies (finely chopped)
6 tbsp water




Steps:
  1. Slice the uncooked pork thinly, about 1.5cm.
  2. Mix in the marinade with the pork. Mix until sugar is dissolved.
  3. Marinate the meat for at least one hour, or leave overnight for better results.
  4. Bake the pork at 180ºC for 10-15 mins, or until it is about 80% cooked. Finish cooking by broiling pork in the oven until a nice golden brown colour develops, turning the pieces midway.

Nuoc Cham Sauce

  1. Combine water and sugar in a bowl.
  2. Add lime or lemon juice (adjust accordingly to taste)
  3. Add fish sauce in increments (adjust accordingly to taste)
  4. Top with garlic and chilies.

To Assemble

Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.


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Bun Thit Nuong (Vietnamese Grilled Pork Noodles)

Bun Thit Nuong (Vietnamese Grilled Pork Noodles)

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A popular Vietnamese dish that is usually served like a salad with freshly barbecued meat. Thịt nuong literally means baked or barbecued meat, and the meat is always pork. Bun means noodles, and for this dish it’s a rice vermicelli noodle which is sold in small packages as dried rice sticks. Bun thit nuong is a refreshing bowl of vermicelli noodles topped with flavourful grilled pork marinated in fish sauce, shallots, garlic, sugar, and mixed with mint leaves, bean sprouts, peanuts and other crunchy vegetables. It is then filled with generous nuoc cham sauce which completes the dish with sweet and sour flavours. With so much fresh flavours, it’s definitely a winner at home or entertaining friends.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Vietnamese
Ingredients

700g pork, sliced
1 package rice vermicelli (small or medium thickness)
4-6 egg rolls (optional)

Marinade

3 tbsp shallots (minced)
1.5 tbsp garlic (minced)
1 tbsp fish sauce
½ tbsp thick soy sauce
¼ cup sugar
½ tbsp pepper
3 tbsp cooking oil

Vegetable Sides

½ cup Thai mint leaves
2 cups bean sprouts
Peanuts (toasted and crushed)
1½ cups cucumber (julienned)
1½ cups pickled daikon and carrots

Nuoc Cham Sauce

1.5 to 2 tbsp fresh lime or lemon juice
2 tbsp fish sauce
2 tbsp sugar
Garlic (finely chopped)
Bird's eye chilies (finely chopped)
6 tbsp water

Instructions
  1. Slice the uncooked pork thinly, about 1.5cm.
  2. Mix in the marinade with the pork. Mix until sugar is dissolved.
  3. Marinate the meat for at least one hour, or leave overnight for better results.
  4. Bake the pork at 180ºC for 10-15 mins, or until it is about 80% cooked. Finish cooking by broiling pork in the oven until a nice golden brown colour develops, turning the pieces midway.

Nuoc Cham Sauce

  1. Combine water and sugar in a bowl.
  2. Add lime or lemon juice (adjust accordingly to taste)
  3. Add fish sauce in increments (adjust accordingly to taste)
  4. Top with garlic and chilies.

To Assemble

Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.

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