Bún Thịt Nướng (Vietnamese Rice Noodles With Bbq Pork And Vegetables) Recipe

Name: Bún Thịt Nướng (Vietnamese Rice Noodles With Bbq Pork And Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Pork butt, partially frozen, then thinly sliced; 3 Shallots or scallions, minced; 2 cloves Garlic, minced; 1-3 Thai or serrano chile peppers, minced; 2 teaspoons Sugar; 2 tablespoons Fish sauce; 1 Lime, juice only; Salt and pepper to taste; 3 Carrots, julienne or grated; 8 oz Rice vermicelli; 2 Tablespoons Oil; 2 cups Mung bean sprouts; 1/2 head Greenleaf or romaine lettuce, shredded; 1/2 Cucumber, peeled, seeded and thinly sliced; 1/2 bunch Cilantro; 1/2 bunch Mint; 1/4 cup Roasted peanuts, roughly chopped; 1 cup Nuoc cham (see recipe)

Servings: persons

1 lb Pork butt, partially frozen, then thinly sliced
3 Shallots or scallions, minced
2 cloves Garlic, minced
1-3 Thai or serrano chile peppers, minced
2 teaspoons Sugar
2 tablespoons Fish sauce
1 Lime, juice only
Salt and pepper to taste
3 Carrots, julienne or grated
8 oz Rice vermicelli
2 Tablespoons Oil
2 cups Mung bean sprouts
1/2 head Greenleaf or romaine lettuce, shredded
1/2 Cucumber, peeled, seeded and thinly sliced
1/2 bunch Cilantro
1/2 bunch Mint
1/4 cup Roasted peanuts, roughly chopped
1 cup Nuoc cham (see recipe)

1
1. In a large bowl, mix together the pork, shallots or scallions, garlic, chile peppers, sugar, fish sauce, lime juice, salt and pepper. Set aside to marinate for 15-30 minutes.
2
2. Bring a large saucepan of water to boil. Add the carrots and blanch for about 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking.
3
3. Place the rice vermicelli in a heat-proof bowl and pour the boiling water over them. Let them set for 5-8 minutes until softened through. Drain, rinse in cold water and set aside.
4
4. Heat the oil in a saute pan or wok over medium-high flame. Remove the pork from its marinade and saute quickly until just cooked through, about 2 minutes. Remove from heat.
5
5. Add equal amounts of the carrots, sprouts and lettuce to each 2 or 3 deep serving bowls. Place equal amounts of rice noodles on top of the vegetables. Then place a spoonful of pork on top of the noodles to cover them about 1/3 of the way. Place the sliced cucumber neatly over another 1/3 of the noodles. Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles.
6
6. Sprinkle peanuts over each dish and serve with nuoc cham to pour over the noodles to taste.

772

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.

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

You need 18 ingredients. The key ingredients include: 1 lb Pork butt, partially frozen, then thinly sliced, 3 Shallots or scallions, minced, 2 cloves Garlic, minced, 1-3 Thai or serrano chile peppers, minced, and more.

Yes, Bún Thịt Nướng (Vietnamese Rice Noodles With Bbq Pork And Vegetables) falls under the Pasta & Noodles 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.

Bún Thịt Nướng (Vietnamese Rice Noodles With Bbq Pork And Vegetables)

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