Bún Thịt Nướng

Name: Bún Thịt Nướng
Yield: 4 servings
Ingredients: 3 stalks lemongrass; 3 cloves garlic; 2 Tbs granulated sugar; 2 Tbs fish sauce; 1 Tbs vegetable oil; 1 lb pork shoulder; 6 oz rice vermicelli; 3 qt water; 4 leaves lettuce; ½ cucumber; ½ cup mint; ½ cup đồ chua; ¼ cup roasted peanuts; 2 Tbs fried shallots; 1 cup nước chấm

👥 4 servings

🗣️ English (detected)

category: Rice, Beans & Grains

counters: Phở & Bánh Mì

aka: bun thit nuong, bún thịt nướng, grilled pork vermicelli, grilled pork noodle bowl, vermicelli bowl, noodle bowl, bun bowl, cold noodle bowl, B1

pairs-with: nuoc-cham, do-chua

slack: narrow — sugar and fish sauce on thin pork goes from charred edges to burnt through fast, and the eight minutes over the fire is all of it

step: arrange the bowl, dress at the table

#pork #rice noodles #vietnamese #lemongrass #grill

From: John Chen's Tabular Recipes

🥘 Ingredients

lemongrass 3 stalks
garlic 3 cloves
granulated sugar 2 Tbs
fish sauce 2 Tbs
vegetable oil 1 Tbs
pork shoulder 1 lb
rice vermicelli 6 oz
water 3 qt
lettuce 4 leaves
cucumber ½
mint ½ cup
đồ chua ½ cup
roasted peanuts ¼ cup
fried shallots 2 Tbs
nước chấm 1 cup

🍳 Cookware

fridge

1

Stir lemongrass , garlic , granulated sugar , fish sauce and vegetable oil into a marinade.
2

Marinate pork shoulder in @&( timer in the fridge 2 hr .
3

Grill @&( timer over hot coals 8 min , turning once, until the edges char and the sugar catches.
4

Boil rice vermicelli in water 4 min , then drain and rinse cold.
5

Arrange @&( timer over lettuce , cucumber , mint and đồ chua , lay @&( timer across the top, and finish with roasted peanuts , fried shallots and nước chấm poured over at the table, then turned through with chopsticks until everything is wet.

Actions

📥 Download .cook File 🔗 View Original

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