Serves 4 | Prep 30 min | Cook 30 min | Ready In 1hr
Búnthịtnướng is a wonderful popular Vietnamese cold rice noodle dish topped with marinated grilled pork, fresh herbs like basil and mint. It is commonly featured as a salad due to the temperature though if vibrant and more filling than it appears. The nuoc cham is a fresh zesty dipping sauce that doubles as a great dressing to enjoy with this dish.
1kg pork stir-fry pieces
3 medium shallots grated
3 cloves garlic crushed
4tbsp raw sugar
1 1/2 tbsp fish sauce
1 tbsp soy
1 sp black pepper
5 tbsp light olive oil
1 med spring onion sliced
1. In a bowl combine the pork and all the ingredients to marinate for 30 mins. The longer you can marinate the better, overnight is best.
2. To make the pickle, thinly slice the carrot and daikon into matchstick pieces. Place the carrot and daikon in separate bowls. Place the vinegar, water, sugar salt and chilli on hte stove in a small pot over a medium heat till the sugar dissolves. Turn off the heat and cool. Once cooled split the liquid between the carrot and daikon , place in the fridge to chill.
3. Prepare the nuoc cham dipping sauce by peeling the carrot and finely dicing. In a bowl, add the crushed garlic, sugar and remaining ingredients to marinate. Set aside.
4. To prepare the toppings; cook the rice noodles as per the instructions and drain well. Trim the top and bottom of the green beans and blanch them for 2 minutes in boiling water, rince them in cold watre and rest aside.
5. Place a well-oiled skillet over a medium to high heat. Cook the pork in batches to make sure the pork does not sweat. Cook for about 2-3 minutes on each side till the pork has charred slightly.
To serve; in 4 large bowls layer each with a lettuce leaf and shred the remaining lettuce and place in the bottom of the bowl then top with a good serve of rice noodles. Place the cucumber slices and beans around the edges. Top with the slices of pork and generously garnish with pickles, fresh mint and coriander. sprouts, spring onion, peanuts and chilli slices. Place a small ramekin of the nuoc cham on the side to drizzle to taste.
Recipe by Sara Stidwill from @dukkahandspice
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