Skip to content
Menu
Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)
Hoofdgerecht

Bún Thịt Nướng (Vietnamese Grilled Pork Noodle Bowl)

1 uVoor 4Nutri-Score C€€
van @chadkubanoff3 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • pork butt (thinly sliced (pork belly also works))Vlees600 g
  • shallot (peeled)Groente en fruit1 stuk
  • garlic (cloves, peeled)Groente en fruit2 stukken
  • bird's eye chili (half for the marinade, half sliced for serving)Groente en fruit1 stuk
  • sugar (for the marinade)Voorraadkast25 g
  • fish sauce (for the marinade)Voorraadkast22 ml
  • neutral oil (for the marinade)Voorraadkast15 ml
  • MSG (pinch, optional)Voorraadkast1 g
  • green onion (finely sliced)Groente en fruit4 stukken
  • salt (pinch)Kruiden en specerijen1 g
  • sugar (pinch, for the green onion oil)Voorraadkast1 g
  • neutral oil (for the green onion oil)Voorraadkast45 ml
  • water (for the sauce)Overig45 ml
  • sugar (for the sauce)Voorraadkast25 g
  • fish sauce (good quality, for the sauce)Voorraadkast30 ml
  • rice vinegarVoorraadkast15 ml
  • garlic (cloves, smashed, for the sauce)Groente en fruit2 stukken
  • bird's eye chili (sliced, for the sauce, to taste)Groente en fruit1 stuk
  • round rice noodles (cooked according to package)Granen300 g
  • bean sprouts (rinsed)Groente en fruit100 g
  • cucumber (julienned)Groente en fruit1 stuk
  • lettuce (torn)Groente en fruit100 g
  • cilantro (roughly chopped)Groente en fruit20 g
  • Thai basil (leaves picked)Groente en fruit20 g
  • perilla leaves (sliced)Groente en fruit15 g
  • pickled carrot and daikonGroente en fruit100 g
  • toasted peanuts (crushed)Noten en zaden50 g

per portie

Voedingswaarden

700kcal

Koolhydraten
75 g
Eiwitten
33 g
Vetten
30 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Magnetron
  • Grill
  • Steelpan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Grill the pork

    • Grill the marinated pork over high heat until charred and cooked through.
    Stap 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.
    Stap 6

  7. Dress and serve

    • Pour the fish sauce dressing over the bowls, toss and serve.
    Stap 7
Download Mezze