Vietnamese rice noodle with grilled pork is popular in Viet Nam, it is served for breakfast, lunch and dinner as well. This food enquire grilled meat have to be golden brown bringing the aroma of lemongrass, peanut and served with fish sauce and chili and herbs.

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• 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too flimsy as you do not desire it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
• 1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
• 1/4 cup sugar
• 2 tbs fish sauce
• 1 tbs ground pepper
• 2-3 cloves garlic, minced (use more according to taste)
• 2-3 shallots, minced.
• 3 tbs sesame oil
• 1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found in Asian groceries)
• 3 tbs roasted sesame
• Flexible grilling basket
• 1 kilogram rice noodle
Thịt Nướng (Pork): Cut any large pieces of sliced pork into roughly 2-3 inch strips. Again, not too small as you do not want it to dry out and also so that it doesn’t fall through the grilling basket. For best results grill outdoors using a flexible grilling basket. Grilling on an indoor grill, however, is perfectly acceptable.
For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs.
Spread out the meat loosely mesh and grill until nicely golden brown and slightly charred. To prevent from over drying since the meat is so thinly slice, keep lid on the grill.
Remove from mesh basket into a platter or bowl and toss with roasted sesame. Of course you can use an indoor grill or even saute in a pan if these options aren’t available.
*Pickled Carrots and Cucumbers: Cut carrots and cucumbers into small matchsticks and place in a small bowl. Cover them with Rice Wine Vinegar and a pinch of Sugar.
*Scallion Oil (hành mơ): In a sauté pan, slowly heat ¼ cup of canola oil. Add ½ cup chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green. Approximately 2-3 minutes. Pull from heat and set aside.
*Dipping Sauce (nước chấm): Combine ½ Cup Fish Sauce, ½ Cup Sugar, ½ Cup Fresh Lime Juice, ¼ Cup Warm Water and stir until sugar is dissolved. Add 1 Teaspoon Chili Paste. Adjust amounts to desired to taste.

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating

Categories: Food Recipes

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