Bun Recipe – Eats Now

Name: Bun
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Choppped Shallots; 3 Tablespoons Brown Sugar; 2 Tablespoons Each Lime Juice And Fish Sauce; 1 Tablespoon Vegetable Oil; 1/2 teaspoons Pepper; 1 whole Pork Tenderloin; 3 Tablespoons Lime Juice; 1 Tablespoon Sugar; 1 Tablespoon Boiling Water; 1 Tablespoon Fish Sauce; 1 clove Garlic, Minced; 1/2 teaspoons Minced Hot Red Pepper; 4 ounces, weight Rice Vermicelli; 1 cup Shredded Carrots; 1- 1/2 cup Thinly Sliced Iceberg Lettuce; ⅓ cups Cilantro, Chopped; 1/4 cups Chopped Peanuts; Hoisin And Sriracha Sauces, To Serve

Servings: persons

1/2 cups Choppped Shallots
3 Tablespoons Brown Sugar
2 Tablespoons Each Lime Juice And Fish Sauce
1 Tablespoon Vegetable Oil
1/2 teaspoons Pepper
1 whole Pork Tenderloin
3 Tablespoons Lime Juice
1 Tablespoon Sugar
1 Tablespoon Boiling Water
1 Tablespoon Fish Sauce
1 clove Garlic, Minced
1/2 teaspoons Minced Hot Red Pepper
4 ounces, weight Rice Vermicelli
1 cup Shredded Carrots
1- 1/2 cup Thinly Sliced Iceberg Lettuce
⅓ cups Cilantro, Chopped
1/4 cups Chopped Peanuts
Hoisin And Sriracha Sauces, To Serve

1
Mix the ingredients for the pork marinade and, either in a bowl or Ziploc bag, add the pork and marinate for 15 minutes.
2
Pour marinade into a small saucepan and set aside.
3
Place tenderloin on a medium grill and BBQ for 15-20 minutes until just slightly pink inside and still nice and juicy.
4
As the tenderloin is grilling, heat the sauce until boiling and reduce to syrup, about 4-5 minutes.
5
Let the tenderloin rest for 5 minutes before slicing.
6
For the salad, mix the lime juice, sugar, boiling water, fish sauce, garlic and red pepper together and set aside.
7
Soak the vermicelli in boiling water for 5 min.
8
Drain and rinse under cold water.
9
Squeeze well to get the water out.
10
Toss with the dressing.
11
Divide between 3 bowls.
12
Divide the carrots, lettuce, cilantro and peanuts among the bowls, leaving them in little mounds.
13
Divide the sliced pork and top the pork with the reduced sauce.
14
Top with hoisin and Sriracha sauces to taste.
15
Adapted from a Canadian Living Magazine recipe.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cups Choppped Shallots, 3 Tablespoons Brown Sugar, 2 Tablespoons Each Lime Juice And Fish Sauce, 1 Tablespoon Vegetable Oil, and more.

Yes, Bun falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bun

How did you like this recipe?

Frequently Asked Questions