Best 4 Bun Thit Nuong Grilled Pork And Vermicelli Salad Recipes
In the realm of Vietnamese cuisine, "Bun Thit Nuong," often referred to as grilled pork and vermicelli salad, reigns supreme as a symphony of flavors and textures. This delectable dish captivates the senses with its aromatic grilled pork, refreshing vermicelli noodles, and an array of vibrant toppings, all harmoniously combined in a delightful dance of sweet, sour, salty, and savory notes. As you embark on this culinary journey, discover the secrets to crafting the perfect "Bun Thit Nuong," ensuring that every bite transports you to the vibrant streets of Vietnam.
Check out the recipes below so you can choose the best recipe for yourself!
BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)
Vietnamese bún thịt nướng is a delicious combination of grillled pork, noodles, veggies, and fish sauce.You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a colorful bowl. And it's easy to make
Provided by Hungry Huy
Time 1h45m
Number Of Ingredients 19
Steps:
- Slice the uncooked pork thinly, about 1/8". It helps to slightly freeze it beforehand.
- Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
- Marinate the meat for 1 hour, or overnight for better results.
- Bake the pork at 375 F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Don't take your eyes off the broiler!
- Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.
Nutrition Facts : Carbohydrate 15 g, Protein 21 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 434 mg, Fiber 1 g, Sugar 13 g, Calories 215 kcal, ServingSize 1 serving
CHAR GRILLED PORK NECK WITH VERMICELLI NOODLES: BUN THIT NUONG
Provided by Food Network
Time 2h24m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- In a large mixing bowl, combine the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved. Add the bashed spring onion, garlic, and sliced pork neck.
- Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result.
- Preheat a grill on medium to high heat. Thread the pork onto the skewers and char grill on medium to high heat for 1 to 2 minutes on each side, or until brown and cooked through.
- Divide the cooked vermicelli noodle among 4 to 6 bowls, add the mint, perilla leaves, Vietnamese mint, cucumber, and bean sprouts, then add 1 to 2 pork skewers to each bowl.
- Dress each bowl with 2 tablespoons of dipping fish sauce, a teaspoon of spring onion oil, and sprinkle fried Asian shallots and crushed peanuts on top.
- Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.
BUN THIT NUONG (GRILLED PORK AND VERMICELLI SALAD)
Bun thit nuong, BBQ pork with rice vermicelli, is a dish commonly found in American Vietnamese restaurants and is one of my favorite meals. I finally decided to try making it myself and discovered this recipe, making a few tweaks to suit my own tastes.
Provided by Spectatrix
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix all thit nuong ingredients together. Refrigerate and marinate for at least half an hour.
- While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved. Set aside.
- Boil vermicelli according to package directions, draining once cooked through.
- Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat, then broil it in the oven for a few minutes.
- In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts. Drizzle nuoc cham and hoisin sauce on top, as desired. Dig in and enjoy!
- Notes: Chicken, shrimp, or even tofu make wonderful substitutions for pork in this recipe.
- Use as many or as few of the suggested vegetables and herbs as desired (or even make your own additions!).
Nutrition Facts : Calories 732.3, Fat 43.5, SaturatedFat 10.2, Cholesterol 80.5, Sodium 3641.2, Carbohydrate 55.8, Fiber 5.5, Sugar 45, Protein 30.2
BUN GA NUONG (GRILLED CHICKEN AND VERMICELLI SALAD)
This recipe comes from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. I posted this in response to a recipe request. I have neither tasted or made this. (Prep time will depend on how long you marinate. Use your own judgement on how much you shrimp you want with this).
Provided by Teresa M
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix dressing ingredients together.
- Set aside.
- Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft.
- Strain in colander.
- Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour.
- When ready to cook, grill chicken on both sides until done (about 10-15 minutes).
- Cut into bite sized pieces.
- In each of 4 bowls, divide lettuce and cucumbers.
- Top with vermicelli.
- Arrange chicken on top of pasta.
- Pour about 2 ounces of dressing on each salad.
- Sprinkle with fresh mint and peanuts.
- Remove shells from shrimp and clean.
- Saute shrimp in garlic, shallots and vegetable oil.
- Set aside.
- Thinly slice cucumber, carrot, daikon and red onion and mix together in a bowl.
- Add dressing and set aside.
- Heat grill.
- Season shrimp with salt and pepper and 1T of the chopped basil.
- Grill on both sides and removed when cooked (less than 5 minutes).
- Put cucumber and carrot mixture in the middle of each of 4 plates.
- Arrange shrimp around, then sprinkle with remaining chopped basil, mint peanuts and fried shallots.
Nutrition Facts : Calories 469.7, Fat 29.7, SaturatedFat 6.1, Cholesterol 92.8, Sodium 569.1, Carbohydrate 16.9, Fiber 2.5, Sugar 10, Protein 35.1
Tips:
- Choose the right cut of pork: For the best results, use a lean cut of pork, such as pork tenderloin or pork shoulder. These cuts will cook quickly and evenly, and they will not be tough.
- Marinate the pork: Marinating the pork will help to tenderize it and add flavor. You can use a variety of marinades, but a simple mixture of soy sauce, garlic, and ginger is always a good choice.
- Cook the pork over high heat: This will help to caramelize the outside of the pork and keep the inside juicy. You can grill, pan-fry, or roast the pork, depending on your preference.
- Make the vermicelli noodles according to the package directions: Be sure to rinse the noodles thoroughly before cooking them. You can cook the noodles in boiling water or in a rice cooker.
- Assemble the salad: Once the noodles and pork are cooked, you can assemble the salad. Place the noodles, pork, and vegetables in a bowl and toss to combine. Drizzle the salad with the dressing and serve.
Conclusion:
Bún thịt nướng (grilled pork and vermicelli salad) is a delicious and refreshing Vietnamese dish that is perfect for a summer meal. The combination of grilled pork, vegetables, and vermicelli noodles is light and flavorful, and the dressing adds a tangy and umami flavor. This dish is easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give bún thịt nướng a try!
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