Bún thịt nướng

Ingredients

• 400 g rice vermicelli
• 650 g sliced pork collar
• 5 tbsp fish sauce
• 2 pieces lemongrass stalks
• 3 cloves garlic
• 3 tbsp brown sugar
• 2 tbsp neutral oil
• 1 piece crisp lettuce
• 1 bunch fresh mint
• 1 bunch fresh cilantro
• 1 piece cucumber
• 250 g carrot-radish pickles
• 220 ml prepared fish sauce
• 120 ml hot water
• 60 ml lime juice
• 60 ml rice vinegar
• 1 piece fresh red chili
• 60 g unsalted roasted peanuts

Method

1. Toss the pork with finely chopped lemongrass, crushed garlic, fish sauce, brown sugar, and neutral oil, then let marinate until the meat becomes glossy and highly fragrant, at least 20 minutes.
2. Make the prepared fish sauce by dissolving the sugar in hot water, then adding fish sauce, lime, garlic, and chili; it should be salty, sweet, and distinctly tangy.
3. Cook the vermicelli in simmering water until tender but still chewy, then rinse under cold water until they no longer stick together.
4. Wash and spin dry the lettuce, mint, and cilantro, then cut the cucumber into thin, crisp pieces; keep everything chilled until assembly.
5. Heat a skillet, grill, or griddle over very high heat, then sear the pork in a loose layer until the edges are caramelized and lightly charred, about 3 to 4 minutes per side.
6. Let the pork rest for a few minutes off the heat, just long enough for the juices to settle and the surface to stay glossy.
7. Divide the vermicelli among bowls, then add the lettuce, herbs, cucumber, and pickles, keeping the components separate to preserve their textures.
8. Top the bowls with the hot pork, drizzle with the prepared fish sauce, and finish with coarsely chopped peanuts right before serving.

Nutrition

Per serving

Energy

959.8 kcal

Protein

49.21 g

Carbohydrate

99.39 g

Fat

40.05 g

Fibre

7.95 g

Calcium

56.01 mg

Iron

1.78 mg

Magnesium

61.31 mg