Ingredients with Measurements:
- 1 pound pork shoulder, sliced thinly
- 1 package of rice vermicelli noodles
- 1 head of lettuce, washed and chopped
- 1 cucumber, sliced thinly
- 1 carrot, julienned
- 1 bunch of fresh mint leaves
- 1 bunch of fresh cilantro
- 1/4 cup of chopped peanuts
- 1/4 cup of chopped scallions
- 2 cloves of garlic, minced
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- 1 lime, cut into wedges
Special equipment needed:
- Grill or grill pan
- Large pot for boiling noodles
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine minced garlic, sugar, fish sauce, soy sauce, and vegetable oil. Mix well.
2. Add sliced pork to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat.
4. Grill the pork slices for about 3-4 minutes on each side until they are cooked through and slightly charred. Set aside.
5. Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
6. Divide the cooked noodles into serving bowls.
7. Top the noodles with chopped lettuce, sliced cucumber, julienned carrot, fresh mint leaves, and cilantro.
8. Add the grilled pork slices on top of the vegetables.
9. Sprinkle chopped peanuts and scallions over the pork.
10. Serve with lime wedges on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 14g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken, beef, or tofu.
- Rice vermicelli noodles can be substituted with other types of noodles such as soba noodles or udon noodles.
- Lettuce can be substituted with other leafy greens such as spinach or kale.
- Cucumber and carrot can be substituted with other vegetables such as bell peppers or bean sprouts.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add sliced jalapenos or Thai chilies for extra heat.
- Top with fried shallots for extra crunch.
- Add a fried egg on top for a breakfast version.
- Use leftover grilled meat or vegetables for a quick and easy meal.
Tips and tricks:
- Make sure to slice the pork thinly for even cooking.
- Soak the rice vermicelli noodles in cold water for at least 30 minutes before cooking to prevent them from sticking together.
- Use a grill pan if you don't have access to a grill.
- Adjust the amount of sugar and fish sauce to your liking.
- Add a splash of vinegar or lime juice to the marinade for extra tanginess.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a lime wedge on the side.
Garnishes:
Chopped peanuts, scallions, and fresh herbs.
Pairings:
Serve with a cold beer or iced tea.
Suggested side dishes:
Spring rolls, fried wontons, or steamed dumplings.
Troubleshooting advice:
- If the pork is sticking to the grill, brush it with a little bit of oil.
- If the noodles are too sticky, rinse them with cold water again before serving.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash all vegetables thoroughly before using.
Food history:
Bún Thịt Nướng is a popular Vietnamese dish that originated in the city of Huế. It is a combination of grilled meat, rice vermicelli noodles, and fresh vegetables.
Flavor profiles:
Savory, sweet, tangy, and fresh.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Vietnamese