Grilled Pork Lemongrass Noodle Bowl — Bun Thit Nuong
Saigon vermicelli bowl with lemongrass and honey marinated grilled pork shoulder layered over rice noodles with shredded lettuce, cucumber, herbs, pickled carrot, crushed peanuts, and crispy shallot, finished with a pour of nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass, garlic, and shallot. Whisk with honey, fish sauce, dark soy, black pepper, and oil. Toss pork in marinade 10 minutes. Crush peanuts coarsely. Peel carrot, slice matchsticks. Slice chillies into rings. Whisk fish sauce, hot water, sugar, lime juice, and chilli 1 minute until pale amber. Toss carrot in to pickle. Slice cucumber into half-moons. Pick mint and cilantro leaves; tear lettuce into bite-sized pieces.
Boil
Bring medium pot of water to rolling boil over high heat, 5 minutes. Drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
Grill
Heat grill pan over high heat 3 minutes until ripping hot. Lay pork slices in single layer, cook 2 minutes per side until edges char and marinade caramelises into deep mahogany glaze.
Plate
Lay shredded lettuce in base of deep bowls, mound vermicelli over, fan grilled pork on top. Scatter cucumber, herbs, pickled carrot with slotted spoon, crushed peanuts, and fried shallot. Pour nuoc cham over to dress and serve.
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