Ingredients with Measurements:
- 1 pound of rice vermicelli noodles
- 1 pound of pork shoulder or pork belly, thinly sliced
- 1/2 cup of fish sauce
- 1/2 cup of sugar
- 1/2 cup of water
- 1/4 cup of lime juice
- 2 cloves of garlic, minced
- 1 Thai chili pepper, minced
- 1/4 cup of shredded carrots
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped mint
- 1/4 cup of chopped peanuts
- 1 head of lettuce, washed and torn into bite-sized pieces
- 1 cucumber, sliced
- 1 cup of bean sprouts
- 1/4 cup of pickled daikon and carrots (optional)
Special equipment needed:
- Large pot for boiling noodles
- Large bowl for mixing sauce
- Grill or grill pan for cooking pork
- Small saucepan for making pickled daikon and carrots (optional)
Step-by-step instructions:
1. Cook rice vermicelli noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. In a large bowl, mix fish sauce, sugar, water, lime juice, garlic, and chili pepper until sugar is dissolved. Set aside.
3. Grill pork slices until cooked through and slightly charred. Set aside.
4. In a small saucepan, heat up 1/4 cup of vinegar, 1/4 cup of sugar, and 1/4 cup of water until sugar is dissolved. Add sliced daikon and carrots and let it pickle for at least 30 minutes. Set aside.
5. Arrange lettuce, cucumber, bean sprouts, pickled daikon and carrots (optional), and herbs on a large platter.
6. To assemble, place a handful of rice vermicelli noodles on a plate. Top with grilled pork slices and shredded carrots. Pour sauce over the top. Garnish with chopped peanuts and scallions.
7. Serve with the platter of vegetables and herbs on the side.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Grill pork at medium-high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken or beef can be substituted for pork.
- Shrimp can be added as an additional protein.
- Sriracha can be used instead of Thai chili pepper.
Variations:
- Vegetarian version can be made by omitting the pork and using tofu or tempeh instead.
- Spicier version can be made by adding more Thai chili pepper or Sriracha.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking and toss them with a little bit of oil.
- To make the pork slices more tender, marinate them in the sauce for at least 30 minutes before grilling.
- To make the dish more flavorful, add a tablespoon of chopped lemongrass to the sauce.
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 the dish on a large platter with the vegetables and herbs arranged beautifully around the noodles and pork slices.
Garnishes:
Chopped peanuts and scallions can be used as garnishes.
Pairings:
This dish pairs well with a cold beer or iced tea.
Suggested side dishes:
Spring rolls or egg rolls can be served as a side dish.
Troubleshooting advice:
- If the sauce is too salty, add more sugar and lime juice to balance it out.
- If the pork is tough, marinate it for longer or slice it thinner.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash all vegetables thoroughly before using.
Food history:
Bún thịt nước mắm is a popular Vietnamese dish that originated in the central region of Vietnam.
Flavor profiles:
This dish is sweet, salty, sour, and spicy.
Serving suggestions:
Serve the dish with a side of fish sauce for dipping.
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Region: Vietnamese