Bún Thịt Xào Sả Ớt (Lemongrass Chili Stir-fried Pork with Vermicelli Noodles)
85% chuẩn vị · Vietnamese
A spicier and more aromatic take on Bún Thịt Xào, featuring pork stir-fried with a fragrant paste of lemongrass and chili, offering a bolder flavor profile. This version is quick to prepare and packed with vibrant taste.
Đánh giá công thức này
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Nguyên liệu
- Pork shoulder or loin1 lb
- Vermicelli rice noodles1 lb
- Lemongrass, finely chopped3 tbsp
- Red chilies, finely chopped1-2
- Garlic, minced3 cloves
- Fish sauce2 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Fresh cilantro, chopped1/4 cup
- Sesame seeds, toasted1 tbsp
- Lime wedges4
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Slice pork thinly. In a small bowl, combine finely chopped lemongrass, finely chopped red chilies, minced garlic, fish sauce, and sugar. Mix well to form a paste.
- 2
Add the lemongrass-chili paste to the sliced pork and toss to coat evenly. Let it marinate for about 15-20 minutes.
- 3
Cook vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.
- 4
Heat vegetable oil in a wok or skillet over medium-high heat. Add the marinated pork and stir-fry quickly until cooked through and fragrant, about 4-5 minutes. Add a splash of water if needed to create a light sauce.
- 5
Serve the stir-fried pork over vermicelli noodles. Garnish with fresh cilantro and toasted sesame seeds.
- 6
Serve with lime wedges.
