Bún thịt nướng

Grilled, glazed, and smoky pork slices served over silky rice vermicelli. Crunchy raw vegetables and fresh herbs are awakened by a sharp, acidic fish sauce.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 995
• Protein: 42 g
• Carbs: 109 g
• Fat: 43 g

Ingredients

• 600 g Pork shoulder blade ( thinly sliced )
• 3 piece Garlic ( minced )
• 2 piece Shallot ( finely chopped )
• 2 piece lemongrass ( very finely minced )
• 5 tbsp fish sauce
• 2 tbsp Honey
• 1 tbsp Sesame oil
• 400 g rice vermicelli
• 2 piece Carrot ( julienned )
• 1 piece Cucumber ( into sticks )
• 2 piece Little gem lettuce ( shredded )
• 1 piece Mint fresh ( leaves picked )
• 50 g Peanut ( crushed )
• 4 tbsp Lime juice
• 2 tbsp White sugar
• 2 tbsp Fried onions optional

Instructions

1. Marinating the meat

   Mix minced garlic, shallots, lemongrass, honey, fish sauce, soy sauce, sesame oil, and pepper. Coat the pork slices. The meat should be glossy. Let rest for at least 30 minutes.

2. Preparing the vegetables

   Cut carrots into fine julienne and cucumber into sticks. Wash the lettuce and herbs. Vegetables must be cold and crunchy to contrast with the warm meat.

3. Nước chấm sauce

   Dissolve sugar in lime juice and a bit of water. Add fish sauce, minced garlic, and chili. The sauce must be balanced: not too salty, not too acidic.

4. Cooking the vermicelli

   Plunge vermicelli into boiling water. As soon as they are tender but still firm to the bite, drain and rinse with cold water to stop cooking and prevent sticking.

5. Grilling the pork

   Sear the meat over high heat in a pan or grill. The honey sugar should caramelize and mark the flesh. The meat is ready when the edges are slightly charred and crispy.

6. Plating the bowl

   Divide lettuce, vermicelli, raw vegetables, and herbs into bowls. Place the pork on top. Sprinkle with peanuts and fried onions. Serve the sauce on the side.

Chef's tips

• Do not overcrowd the pan; cook in two batches so the meat grills instead of boiling in its juices.
• Rinse the vermicelli thoroughly with cold water so they remain separate.

Storage

Store components separately in the fridge. Only reheat the meat when serving.