Vietnamese pork noodle bowls (bun thit nuong)

Name: Mangkuk mie babi Vietnam (bun thit nuong)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 batch lemongrass marinated pork ((it's marinated overnight. 8 pieces, serves 4)); 200 g / 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)

Recipe video above. Popular Vietnamese street food! Fabulous combination of contrasting flavours and textures, fresh vegetables with flavourful lemongrass marinated pork, noodles and herbs, all doused in a mild nuoc cham sauce (so you can use lots).Light and fresh yet anything but dull. Excellent DI

⏱️ 40 min 🔪 Prep: 30 min 🔥 Cook: 10 min 📊 Medium ⭐ 5.0 (30) 👁️ 3 views

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Mangkuk mie babi Vietnam (bun thit nuong)

Foto: RecipeTin Eats

Ingredients

4 servings

1 batch lemongrass marinated pork ((it's marinated overnight. 8 pieces, serves 4))
200 g / 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)

Steps

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.
2 hours – Leave for 2 hours until slightly floppy. Drain well then use per recipe.
Nuoc cham sauce - Mix ingredients together. Until sugar is dissolved.
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!).
Toppings - Prepare all the other toppings, ready to use.
Cook pork per the recipe.
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.
Serve with nuoc cham on the side so everybody can help themselves. Douse generously! Dive in and eat!