Barbecued lemongrass-marinated pork with rice vermicelli

Barbecued lemongrass-marinated pork with rice vermicelli

Bún thịt nướng

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Among the three broad food regions of the south, centre and north, you can find variations of the same culinary theme. This dish, for example, is Hue's answer to Hanoi's bun cha.

Ingredients

Quantity Ingredient
350g pork shoulder
4 garlic cloves, roughly chopped
3 lemongrass stems, roughly chopped, white part only
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons fish sauce
1 tablespoon sesame seeds

Peanut sauce

Quantity Ingredient
4 red asian shallots, finely diced
2 garlic cloves, finely chopped
vegetable oil, for pan-frying
4 tablespoons unsalted peanuts, roasted
4 tablespoons sesame seeds, toasted
2 teaspoons peanut butter
1 teaspoon salt
1 teaspoon sugar

To serve

Quantity Ingredient
600g dried rice vermicelli
1 small butter lettuce, thinly sliced
100g bean sprouts
thai basil
mint

Method

  1. Cut the pork into slices about 1 cm thick, so they are easy to pick up with chopsticks.
  2. Using a mortar and pestle or a food processor, form a paste out of the garlic, lemongrass, sugar, salt, pepper and fish sauce. Add the sesame seeds and slightly crush them. Rub the paste into the sliced pork and let it sit for about 1 hour for the flavours to develop.
  3. To make the peanut sauce, sauté the shallot and garlic in 1 tablespoon of oil until fragrant. Add 250 ml water and the remaining peanut sauce ingredients and stir until well combined. Slowly bring to the boil, then remove from the heat.
  4. Soak the vermicelli in boiling water for 4-5 minutes. Gently stir to separate the noodles, then drain and refresh under cold water. Use kitchen scissors to cut the vermicelli into easy-to-manage lengths, then divide among six bowls.
  5. Heat a chargrill or barbecue to medium-high. Chargrill the pork for approximately 1-2 minutes on each side.
  6. To serve, top the noodles with the lettuce, bean sprouts and herbs. Arrange the pork over the top and ladle the warm peanut sauce over each dish.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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