Vietnamese

Bún Thịt Nướng (Cold Noodle Salad with Grilled Pork)

Name: Bún Thịt Nướng (Cold Noodle Salad with Grilled Pork)
Total time: 60 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1 lb pork shoulder, sliced extremely thin; 1 package (16 oz) rice vermicelli noodles (bún); 2 tbsp minced lemongrass; 1 tbsp minced shallot and garlic; 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp sesame oil, 1 tbsp sugar; Fresh lettuce, mint, cilantro, cucumber julienne, bean sprouts; Pickled carrots and daikon; 1/2 cup crushed roasted peanuts; Scallion oil (mỡ hành); Nước Chấm dipping sauce

Cold rice vermicelli topped with grilled pork, fresh herbs, and peanuts.

60 minutes

Serves 3

Main

Contains common allergens

Fish Peanut Seafood Sesame Soy Wheat

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Instructions

6 steps

1
Marinate Pork: Combine lemongrass, shallot, garlic, soy sauce, fish sauce, sesame oil, and sugar in a bowl. Add the sliced pork, mix thoroughly, and marinate for at least 30 minutes.

2
Cook Noodles: Boil the rice vermicelli noodles until tender. Drain and rinse under cold running water to remove excess starch. Let drain completely.
3
Grill Pork: Heat a grill or heavy skillet to medium-high heat. Grill the thinly sliced pork quickly, about 2-3 minutes per side, until slightly charred and cooked through.
4
Prepare Bowls: In large individual serving bowls, place a bed of shredded lettuce, cucumber strips, and bean sprouts. Add a generous handful of the cooled rice noodles.
5
Assemble: Top the noodles with the hot grilled pork. Add pickled carrots and daikon. Spoon scallion oil over the meat.
6
Garnish and Serve: Garnish with fresh mint, cilantro, and a heavy sprinkle of crushed peanuts. Serve with a generous bowl of Nước Chấm to pour over the salad right before eating.

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