Southern Vietnam

Bún thịt nướng

Name: Bún thịt nướng
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g pork shoulder thinly sliced pork; 2 stalks minced lemongrass; 5 cloves divided garlic; 3 minced shallots; 4 tbsp divided fish sauce; 3 tbsp divided sugar; 1 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp black pepper; 250 g thin rice vermicelli rice noodles; a few leaves torn lettuce; 1 julienned cucumber; 1 cup bean sprouts moong sprouts (mung bean sprouts); a big handful mint leaves; a handful coriander leaves (cilantro); 1 julienned and quick pickled carrot; 2 tbsp rice vinegar; 1/4 cup roasted and crushed peanuts; 3 tbsp lime juice lemon juice; 1/3 cup water; 1 to 2 sliced fresh red chillies (fresh red chiles)

Lemongrass grilled pork over cold noodles and herbs, drowned in nuoc cham. Saigon in a bowl.

50 minTime

31 gProtein each

mediumSpice

Saigon's noodle salad2 chapters · 1 min read

Make it your way

Grandma's wayLemongrass grilled pork, vermicelli, herbs, nuoc cham, peanuts.

The original

740kcalsame

31 gproteinsame

4 gfibresame

50minutessame

Bún thịt nướng.

Per serving, worked out from the ingredient table.

Ingredients

Pork500 g pork shoulder, thinly sliced

Lemongrass2 stalks, minced

Garlic5 cloves, divided

Shallots3, minced

Fish sauce4 tbsp, divided

Sugar3 tbsp, divided

Cooking oil (vegetable oil)1½ tbsp

Black pepper½ tsp

Rice noodles250 g thin rice vermicelli

Lettucea few leaves, torn

Cucumber1, julienned

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Mint leavesa big handful

Coriander leaves (cilantro)a handful

Carrot1, julienned and quick pickled

Rice vinegar2 tbsp

Peanuts¼ cup, roasted and crushed

Lemon juice3 tbsp lime juice

Water⅓ cup

Fresh red chillies (fresh red chiles)1 to 2, sliced

Method

5 steps

1Marinate pork with lemongrass, 3 cloves garlic, shallots, half the fish sauce, a tablespoon of sugar, oil and pepper for at least 1 hour.
2Toss carrot with rice vinegar and a pinch of sugar and salt. Cook noodles, rinse cold and drain well.
3Stir the rest of the fish sauce and sugar with lime, water, garlic and chilli for nuoc cham.
4Grill or pan sear the pork in batches over high heat until charred and cooked through.
5Build bowls: lettuce, herbs, cucumber, sprouts, noodles, pork, pickled carrot and peanuts. Pour over nuoc cham.

Serve it like this

Serve in deep bowls with herbs underneath and pork on top, nuoc cham in a jug so everyone pours their own.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Southern Vietnam

Bún thịt nướng

Lemongrass grilled pork over cold noodles and herbs, drowned in nuoc cham. Saigon in a bowl.

50 minTime

31 gProtein each

mediumSpice

Saigon's noodle salad2 chapters · 1 min read

Make it your way

Grandma's wayLemongrass grilled pork, vermicelli, herbs, nuoc cham, peanuts.

The original

740kcalsame

31 gproteinsame

4 gfibresame

50minutessame

Bún thịt nướng.

Per serving, worked out from the ingredient table.

Ingredients

Pork500 g pork shoulder, thinly sliced

Lemongrass2 stalks, minced

Garlic5 cloves, divided

Shallots3, minced

Fish sauce4 tbsp, divided

Sugar3 tbsp, divided

Cooking oil (vegetable oil)1½ tbsp

Black pepper½ tsp

Rice noodles250 g thin rice vermicelli

Lettucea few leaves, torn

Cucumber1, julienned

Moong sprouts (mung bean sprouts)1 cup bean sprouts

Mint leavesa big handful

Coriander leaves (cilantro)a handful

Carrot1, julienned and quick pickled

Rice vinegar2 tbsp

Peanuts¼ cup, roasted and crushed

Lemon juice3 tbsp lime juice

Water⅓ cup

Fresh red chillies (fresh red chiles)1 to 2, sliced

Method

5 steps

1Marinate pork with lemongrass, 3 cloves garlic, shallots, half the fish sauce, a tablespoon of sugar, oil and pepper for at least 1 hour.
2Toss carrot with rice vinegar and a pinch of sugar and salt. Cook noodles, rinse cold and drain well.
3Stir the rest of the fish sauce and sugar with lime, water, garlic and chilli for nuoc cham.
4Grill or pan sear the pork in batches over high heat until charred and cooked through.
5Build bowls: lettuce, herbs, cucumber, sprouts, noodles, pork, pickled carrot and peanuts. Pour over nuoc cham.

Serve it like this

Serve in deep bowls with herbs underneath and pork on top, nuoc cham in a jug so everyone pours their own.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bún thịt nướng

Make it your way

Ingredients

Method

Bún thịt nướng

Make it your way

Ingredients

Method

Make it a meal