Ok folks, we're on a roll. Today we are trying to recreate another favorite dish of mine, Bun Thit Nuong, otherwise known as Vietnamese Grilled Pork with Vermicelli. This is a common cold noodle dish found in most Vietnamese restaurants and what I really like about it is the burst of fresh flavour when you mix it all up with the accompanying Nuoc Mam sauce. Make sure the pork is marinated 24hrs before for best results.
I adapted this from a few websites I've come across.
Serves 4
Ingredients:
300 g pork shoulder butt, sliced (choose meat cuts with some fat)
4 tbsp fish sauce
1 1/2 tbsp dark caramel sauce
1 tsp honey
2 1/2 tbsp brown sugar
1 stalk chopped lemongrass
4 cloves chopped garlic
2 shallots, chopped
3 tsp pepper
Sesame seeds
1 1/2 tbsp sesame oil
Pickled Carrots & Daikon
1 carrot (julienned)
1 white radish (julienned)
200 ml rice vinegar
3 tbsp sugar
1 tsp salt
Nuoc Mam Sauce
6 limes
1 tbsp vinegar
1/4 cup fish sauce
1/4 cup water
2 tbsp sugar
1/2 clove chopped garlic
A bit of julienned carrot and daikon
1/2 packet bun kho (bought the vermicelli from Vietnam a few months back, not sure where you can find it here but I reckon our normal vermicelli ain't too bad)
Lettuce, washed and chopped
Cilantro
Mint, chopped
Crushed peanuts
Fried shallots
To prepare the pickled carrots, heat the rice vinegar in a pot. Stir in sugar and salt till it dissolves. Leave to cool. Place julienned carrots and daikon into a jar, pour vinegar over, cover and leave to chill for at least 2 hours.
Slice the pork into thin slices. Marinate with the seasoning overnight.
Boil the bun in hot water for about 5 minutes or till cooked. Run under cool water and set aside.
The pork is best grilled but I stir-fried it in a pan. Assemble all of the above, first the noodles below, then the lettuce, cooked pork and pickled carrots. Garnish with the mint, fried shallots,cilantro and nuts. Douse with Nuoc Mam sauce and mix it all up.
Ta-dah!
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