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Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)
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Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)

1 hPara 4Nutri-Score C€€
de @chadkubanoff3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • pork butt (thinly sliced (pork belly also works))Carne600 g
  • shallot (peeled)Frutas y verduras1 pieza
  • garlic (cloves, peeled)Frutas y verduras2 piezas
  • bird's eye chili (half for the marinade, half sliced for serving)Frutas y verduras1 pieza
  • sugar (for the marinade)Despensa25 g
  • fish sauce (for the marinade)Despensa22 ml
  • neutral oil (for the marinade)Despensa15 ml
  • MSG (pinch, optional)Despensa1 g
  • green onion (finely sliced)Frutas y verduras4 piezas
  • salt (pinch)Especias1 g
  • sugar (pinch, for the green onion oil)Despensa1 g
  • neutral oil (for the green onion oil)Despensa45 ml
  • water (for the sauce)Otro45 ml
  • sugar (for the sauce)Despensa25 g
  • fish sauce (good quality, for the sauce)Despensa30 ml
  • rice vinegarDespensa15 ml
  • garlic (cloves, smashed, for the sauce)Frutas y verduras2 piezas
  • bird's eye chili (sliced, for the sauce, to taste)Frutas y verduras1 pieza
  • round rice noodles (cooked according to package)Cereales300 g
  • bean sprouts (rinsed)Frutas y verduras100 g
  • cucumber (julienned)Frutas y verduras1 pieza
  • lettuce (torn)Frutas y verduras100 g
  • cilantro (roughly chopped)Frutas y verduras20 g
  • Thai basil (leaves picked)Frutas y verduras20 g
  • perilla leaves (sliced)Frutas y verduras15 g
  • pickled carrot and daikonFrutas y verduras100 g
  • toasted peanuts (crushed)Frutos secos y semillas50 g

por ración

Nutrición

700kcal

Carbohidratos
75 g
Proteínas
33 g
Grasas
30 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Microondas
  • Parrilla
  • Cazo

paso a paso

Preparación

  1. Make the pork marinade

    • Blend the shallot, garlic and half the chili into a rough paste.
    • Add the sugar, fish sauce, oil and MSG, if using, and mix well.
    Paso 1

  2. Marinate the pork

    • Put the sliced pork in a bowl and pour the marinade over it.
    • Mix so every slice is coated, then cover.
    • Let it marinate for at least 2 hours, ideally overnight in the fridge.
    Paso 2

  3. Make the green onion oil

    • Put the sliced green onions in a heatproof bowl with a pinch of salt, MSG and sugar.
    • Add the oil and microwave for about 30 seconds, until softened and bright green.
    • Alternatively pour hot pork fat over the green onions.
    Paso 3

  4. Make the fish sauce dressing

    • Mix the water, sugar, fish sauce and rice vinegar until the sugar dissolves.
    • Stir in the smashed garlic and sliced chili, or keep the chili on the side.
    Paso 4

  5. Grill the pork

    • Grill the marinated pork over high heat until charred and cooked through.
    Paso 5

  6. Assemble the bowls

    • Layer bean sprouts, cucumber, torn lettuce and the herbs (cilantro, Thai basil, perilla) in each bowl.
    • Add the cooked rice noodles, the pickled carrot and daikon, then the grilled pork.
    • Spoon over the green onion oil, scatter the toasted peanuts and extra chili.
    Paso 6

  7. Dress and serve

    • Pour the fish sauce dressing over the bowls, toss and serve.
    Paso 7
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