Vietnamese pork noodle bowls (bun thit nuong)
Total Time
40 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(18)
Ingredients
4 servings
- 1 batch lemongrass marinated pork (it's marinated overnight. 8 pieces, serves 4)
- 200g/ 7oz dried vermicelli noodles (Note 1)
- 1 head soft lettuce (like butter lettuce), torn into large bite size pieces (or 4 cups shredded iceberg, cos/romaine)
- 2 cucumbers (, halved lengthwise then sliced on the diagonal 3mm / 0.15" thick)
- 2 cups bean sprouts
- Handful mint leaves
- Handful cilantro/coriander
- 1/4 cup finely chopped unsalted peanuts
- Sliced red chilli (for garnish - optional)
- Lime wedges (to serve - optional but recommended)
- 2 medium carrots (, peeled cut into 2-3mm / 1/10″ batons )
- 1/2 large white radish (daikon) (, peeled, cut the same as carrots)
- 1 1/2 cups boiling water
- 1/2 cup white sugar
- 4 tsp cooking salt (kosher salt)
- 3/4 cup rice vinegar (sub apple cider vinegar)
- 4 1/2 tbsp white sugar
- 4 1/2 tbsp fish sauce (Note 3)
- 3 tbsp rice wine vinegar
- 3 tbsp lime juice
- 1/2 cup water
- 2 birds eye chilli or Thai chilli (, deseeded and finely chopped (Note 4)
- 5 cloves garlic (, finely chopped)
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Preparation
Step 1
Make pickled vegetables:
Step 2
Pickle – In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon – they should just about be covered.
Step 3
2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Step 4
Pork bowls:
Step 5
Nuoc cham sauce - Mix ingredients together. Until sugar is dissolved.
Step 6
Vermicelli noodles - Soak in boiling water for 5 minutes (or per packet directions). Drain, rinse under tap water, then cool and drain thoroughly (nobody likes watery noodles!).
Step 7
Toppings - Prepare all the other toppings, ready to use.
Step 8
Cook pork per the recipe.
Step 9
Assemble bowls - Place noodles in a bowl. Top with lettuce, pickled vegetables, cucumber and bean sprouts. Slice pork, place 2 steaks on each bowl. Top with herbs, sprinkle with peanuts and sliced chilli. Add a lime wedge.
Step 10
Serve with nuoc cham on the side so everybody can help themselves. Douse generously! Dive in and eat!
Step 11
Save recipe for the next time?
