BÚn Thịt Nướng Vietnamese Rice Noodles With Bbq Pork And Vegetables Recipes

BúN THịT NướNG (VIETNAMESE GRILLED PORK WITH RICE NOODLES)

Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles) image

A recipe for Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)! This refreshing meal pairs rice noodles with marinated and grilled pork, fresh herbs, pickled vegetables, and nước chấm (a seasoned fish sauce) for serving.

Provided by Tara

Categories Main

Time 1h40m

Number Of Ingredients 28

Ingredients

2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon dark brown sugar
2 small shallots ((3-4 tablespoons), peeled and minced)
1 stalk lemongrass (bruised with the flat side of a knife, fibrous layers discarded, and finely minced)
4 garlic cloves (finely minced)
2 green onions (finely chopped)
3 tablespoons finely chopped cilantro
1 teaspoon freshly ground black pepper
1 pound pork shoulder (thinly sliced into 2-3 inch strips)
2 medium carrots (peeled and julienned)
1 large cucumber (peeled and julienned)
1 cup rice wine vinegar
1 teaspoon granulated sugar
1/2 cup fish sauce
1/2 cup water
1/3 cup granulated sugar
1/4 cup distilled white vinegar (lemon, or lime juice)
2 garlic cloves (minced)
1-2 red Thai chiles (stem removed and minced)
1/4 cup canola oil
1/2 cup chopped scallions
8 ounces Bun rice noodles (cooked and refrigerated)
Fresh lettuce (thinly sliced)
Fresh bean sprouts
Fresh cilantro
Roasted peanuts (crushed)

Steps:

To prepare the pork marinade: In a large bowl or large ziploc bag, combine soy sauce, fish sauce, honey, and brown sugar. Mix in shallots, lemongrass, garlic, green onions, cilantro, and black pepper. Add the pork, tossing to coat thoroughly.Refrigerate 30-45 minutes.
Toss the julienned carrots and cucumber in a medium bowl. Add enough rice wine vinegar to cover. Sprinkle with sugar. Cover and refrigerate until ready to serve.
In a medium bowl, whisk together fish sauce, water, sugar, and vinegar until sugar dissolves. Whisk in garlic and chiles. Cover and refrigerate until ready to assemble.
In a small skillet, drizzle canola oil over low heat. Once heated, add the chopped scallions and cook just until the green parts begin to wilt, but are still bright, 2-3 minutes.
Place a grill, grill pan, or large skillet over medium high heat. Lightly grease with oil. Remove the pork from the refrigerator and allow to sit at room temperature 5-10 minutes.
Once the grill/skillet is heated, grill the meat in a single layer in batches until browned, 1-2 minutes. Flip to brown the other side, another 1-2 minutes. Repeat with remaining pork.
Divide cooked rice noodles among serving bowls. Top with lettuce, cilantro, and bean sprouts, then carrots/cucumber and grilled pork. Brush the pork with the green onion oil. Sprinkle with peanuts and serve immediately with nuoc cham.

BúN THịT NướNG RECIPE (VIETNAMESE GRILLED PORK & RICE NOODLES)

Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles) image

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

Categories Dinner Lunch

Time 1h45m

Number Of Ingredients 19

Ingredients

1.5 lb pork shoulder (sliced (any cut will do))
1 package rice noodles (small or medium thickness)
4-6 egg rolls
3 tbsp shallots (minced)
1.5 tbsp garlic (minced)
1/4 cup sugar
1 tbsp fish sauce
1/2 tbsp thick soy sauce
1/2 tbsp pepper
3 tbsp neutral cooking oil
green leaf lettuce
mint (rau thơm)
Vietnamese perilla (tiá tô)
Vietnamese balm (kinh giới)
cucumbers (sliced)
pickled daikon and carrots (đồ chua)
1/2 tbsp scallion in oil (mở hành)
1/2 tbsp crushed peanuts
prepared fish sauce / nước chấm

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

BÚN THịT NướNG (VIETNAMESE RICE NOODLES WITH BBQ PORK AND VEGETABLES)

BÚN THịT NướNG (VIETNAMESE RICE NOODLES WITH BBQ PORK AND VEGETABLES) image

Categories Salad Pork

Yield 3 servings

Number Of Ingredients 18

Ingredients

1 lb Pork butt, partially frozen, then thinly sliced
3 Shallots or scallions, minced
2 cloves Garlic, minced
1-3 Thai or serrano chile peppers, minced
2 teaspoons Sugar
2 tablespoons Fish sauce
1 Lime, juice only
Salt and pepper to taste
3 Carrots, julienne or grated
8 oz Rice vermicelli
2 Tablespoons Oil
2 cups Mung bean sprouts
1/2 head Greenleaf or romaine lettuce, shredded
1/2 Cucumber, peeled, seeded and thinly sliced
1/2 bunch Cilantro
1/2 bunch Mint
1/4 cup Roasted peanuts, roughly chopped
1 cup Nuoc cham (see recipe)

Steps:

1. In a large bowl, mix together the pork, shallots or scallions, garlic, chile peppers, sugar, fish sauce, lime juice, salt and pepper. Set aside to marinate for 15-30 minutes. 2. Bring a large saucepan of water to boil. Add the carrots and blanch for about 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking. 3. Place the rice vermicelli in a heat-proof bowl and pour the boiling water over them. Let them set for 5-8 minutes until softened through. Drain, rinse in cold water and set aside. 4. Heat the oil in a sauté pan or wok over medium-high flame. Remove the pork from its marinade and sauté quickly until just cooked through, about 2 minutes. Remove from heat. 5. Add equal amounts of the carrots, sprouts and lettuce to each 2 or 3 deep serving bowls. Place equal amounts of rice noodles on top of the vegetables. Then place a spoonful of pork on top of the noodles to cover them about 1/3 of the way. Place the sliced cucumber neatly over another 1/3 of the noodles. Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles. 6. Sprinkle peanuts over each dish and serve with nuoc cham to pour over the noodles to taste.

BúN THịT Gà NướNG RECIPE - (4.8/5)

Bún Thịt Gà Nướng Recipe - (4.8/5) image

Provided by gnikylime

Number Of Ingredients 21

Ingredients

1.5 lbs [0.7 kg] chicken or turkey schnitzel or cutlets
1 package rice vermicelli (small or medium thickness)
Marinade
2 cloves garlic, minced
1.5 shallots, minced
1/4 cup sugar
1 tbsp fish sauce
1/2 tbs thick soy sauce
1/2 tbsp pepper
3 tbsp neutral cooking oil
Vegetables
mint - (rau thơm)
Vietnamese perilla - tiá tô (use Thai basil if you can't find the perilla and balm)
Vietnamese balm - kinh giới
cucumbers, sliced - (dua leo)
Garnish
đồ chua (http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)
mở hành (http://www.hungryhuy.com/vietnamese-scallions-oil-garnish-recipe-cach-lam-mo-hanh/)
crushed peanuts
Dipping Sauce
nước chấm (http://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/)

Steps:

1. If you can't find thinly sliced poultry, freeze it slightly so you can slice it thinly. About ⅛" (0.3 cm) or slightly thicker works well. 2. Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves. 3. Marinate the meat for at least 1 hour, or overnight for better results. 4. Preheat the oven to 375 F [190 C]. 5. Bake the pork for 10-15 minutes or until almost done. Finish cooking by broiling in the oven until a nice golden brown develops.

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