Bun thit nuong – rice noodles with grilled pork Recipe
Bun thit nuong is a bowl full of contrasts: warm, spice-scented pork, cool rice noodles, crunchy vegetables and fresh herbs. Everything is topped with a light, sweet-and-sour fish-sauce-based dressing that ties all the flavours together. In Vietnam it’s a popular quick lunch on hot days, because it’s filling but not heavy.
Prep Time
40 min
Cook Time
15 min
Total Time
55 min
Servings
4
Ingredients
- schab wieprzowy - 600 g
- czosnek - 4 ząbek
- trawa cytrynowa - 2 łodyga
- cukier - 2 łyżka
- sos rybny - 4 łyżka
- sos sojowy - 2 łyżka
- olej roślinny - 3 łyżka
- makaron ryżowy cienki - 300 g
- sałata - 1 główka
- ogórek - 1 szt
- marchew - 1 szt
- kiełki fasoli mung - 100 g
- mięta świeża - 1 pęczek
- kolendra świeża - 0.5 pęczek
- orzeszki ziemne - 50 g
- limonka - 1 szt
- woda - 120 ml
- ocet ryżowy lub sok z limonki - 2 łyżka
- papryczka chili - 1 szt
- czosnek - 1 ząbek
- cukier - 1.5 łyżka
- sos rybny - 3 łyżka
Main Ingredient:
pork
Preparation
- In a bowl, mix 4 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons oil, the chopped garlic and lemongrass.
- Add the pork slices, mix thoroughly with your hands so every piece is coated in the marinade, cover and set aside for at least 30 minutes (preferably 2–3 hours in the fridge).
- Pour boiling water over the rice noodles in a large bowl and leave for 8–10 minutes until softened, then drain and rinse with cold water so they don’t stick together.
- Prepare the vegetables: tear the lettuce into pieces, cut the cucumber into thin sticks, grate or cut the carrot into thin strips, rinse and dry the sprouts.
- In a small bowl make the sauce: mix the water, 3 tablespoons fish sauce, 1.5 tablespoons sugar, the rice vinegar or lime juice, chopped chili and pressed garlic clove, stirring until the sugar dissolves.
- Heat 1 tablespoon oil in a large frying pan or on a grill. Fry the pork slices in batches over fairly high heat for 2–3 minutes on each side, until nicely browned and cooked through in the centre.
- Put a handful of lettuce in the bottom of each bowl, then add a portion of rice noodles on top.
- Add cucumber, carrot, sprouts, mint leaves and coriander.
- Place the hot pork on top and sprinkle with chopped peanuts.
- Pour 2–3 tablespoons of sauce over each bowl and serve the remaining sauce on the side so everyone can add more to taste. Before eating, mix everything well in the bowl.
Storage
In fridge:
2 days
Freezing:
No
Store the components separately: noodles, vegetables, meat and sauce in separate containers in the fridge. Reheat the meat quickly in a pan before serving and assemble fresh bowls so the vegetables stay crunchy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
