Bún Thịt Nướng (Classic Grilled Pork Vermicelli Bowls)
Món truyền thống · Vietnamese
A quintessential Vietnamese noodle dish featuring savory grilled pork, fresh herbs, vermicelli noodles, and a flavorful nuoc cham dressing. This classic version emphasizes the authentic marinade and fresh components.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder1.5 lbs
- Fish sauce1/4 cup
- Sugar2 tbsp
- Garlic4 cloves, minced
- Shallots2 tbsp, minced
- Lemongrass2 tbsp, finely chopped
- Black pepper1 tsp
- Vegetable oil2 tbsp
- Rice vermicelli noodles1 lb
- Lettuce1 head, shredded
- Bean sprouts1 cup
- Cucumber1, julienned
- Pickled daikon and carrot1 cup
- Fresh mint1/2 cup, chopped
- Fresh cilantro1/2 cup, chopped
- Nuoc cham (fish sauce, lime juice, sugar, water, garlic, chili)for serving
Các bước
- 1
Slice pork shoulder thinly against the grain.
- 2
In a bowl, combine fish sauce, sugar, minced garlic, minced shallots, chopped lemongrass, black pepper, and vegetable oil. Mix well.
- 3
Add pork slices to the marinade, ensuring each piece is coated. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- 4
Preheat grill or grill pan to medium-high heat.
- 5
Grill pork slices until cooked through and slightly charred, about 3-5 minutes per side. Set aside.
- 6
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- 7
Assemble the bowls: place a portion of vermicelli noodles in each bowl. Top with shredded lettuce, bean sprouts, julienned cucumber, pickled daikon and carrot, and grilled pork.
- 8
Garnish generously with fresh mint and cilantro.
- 9
Serve immediately with nuoc cham on the side for drizzling.
