Grilled Pork Noodle Salad - Bún thịt nướng - Helen’s Recipes Official Website

Recipe: Grilled Pork Noodle Salad - Bún thịt nướng

By Helen Le Published: May 15, 2016

Prep: 45 mins
Cook: 30 mins
Ready In: 3 hrs 15 mins

Yield: 4 Servings

Bun Thit Nuong is a flavorful and delicious Vietnamese dish. Marinated pork is grilled to perfection and served with a variety of fresh ingredients. The result is a harmonious blend of flavors and textures, making it a delightful and satisfying meal.

Cuisine: Vietnam
Course Noodle
Skill Level: Moderate

Ingredients

500 g pork shoulder thinly sliced
3 tbsp lemongrass minced
1 tbsp garlic minced
1 tbsp shallot minced
pepper
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp oyster sauce
1 tbsp honey
1 tbsp sugar
1 tbsp sesame seeds
2 tbsp vegetable oil
rice vermicelli
fresh vegetables
picked daikon and carrots
1 cucumber
1/2 cup crushed roasted peanuts
1/2 cup crispy fried shallot,
annatto oil
2 tbsp peanut butter
2-3 tbsp pork liver pâté
1 tbsp glutinous rice flour

Instructions

Marinate the pork/beef with 3 tablespoons of minced lemongrass, 1 tablespoon of minced garlic, 1 tablespoon of minced shallot, pepper, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 2 tablespoons of oyster sauce, 1 tablespoon of honey, 1 tablespoon of sugar, 1 tablespoon of sesame seeds, and 2 tablespoons of vegetable oil. Mix well and let it marinate for 2 hours.
Grill the meat over charcoal using a grilling basket or skewers, or grill in a preheated oven at 200°C/400°F for 20-25 minutes. If the meat becomes too dry, you can brush some vegetable oil on top.
To make the pickled daikon and carrots: Mix the shredded carrots and daikon with 1 tablespoon of sugar and 2 tablespoons of vinegar. Give it a good mix and set it aside for 15 minutes.
For the Southern version of dressing: Mix 3 tablespoons of sugar, 3 tablespoons of fish sauce, 15 tablespoons of water, and squeeze in 2 tablespoons of lime juice. Stir well. Add minced garlic and chili.
For the Central style version of dressing: Heat 1 tablespoon of vegetable oil in a pan, fry minced garlic, shallot, and chili until golden. Add 2 tablespoons of peanut butter and 2-3 tablespoons of pork liver pate. In a bowl, mix 1 tablespoon of glutinous rice flour with 5 tablespoons of water. Stir well and pour it into the sauce. Add 1 cup of water or chicken broth and stir. Bring it to a boil and taste. Top it with some annatto oil, roasted sesame seeds, and roasted peanuts.
In a bowl, layer fresh vegetables at the base, then add the rice vermicelli, grilled pork, pickled carrots and daikon, cucumber, dressing, and fried shallots on top. Mix well and enjoy!