Embark on a culinary journey to Vietnam with Bún Thịt Nướng, a grilled pork vermicelli dish that tantalizes taste buds and captures the essence of Vietnamese cuisine. With its symphony of flavors and textures, Bún Thịt Nướng is a true delight for the senses.
Nutritional Value: A Balanced Meal
Bún Thịt Nướng provides a balanced combination of carbohydrates, protein, and fiber, making it a nutritious and satisfying meal. A single serving typically contains around 451-556 calories, depending on the portion size. While this may seem high, it’s important to consider the overall nutritional profile and the fact that Bún Thịt Nướng is typically consumed as part of a balanced diet.
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Step-by-Step Guide to Bún Thịt Nướng Perfection
Ingredients
- 800g pork shoulder
- 30g shallots
- 30g garlic
- 100g roasted peanuts
- 60g scallions
- 3 lemongrass stalks
- 2 red chili peppers
- 1 daikon radish
- 1 carrot
- 120ml unsweetened milk
- 2 tablespoons honey
- Vermicelli noodles
- Accompanying vegetables: lettuce, herbs, bean sprouts, cucumber
- Seasonings: annatto oil, vinegar, fish sauce, sugar, soy sauce, MSG, five-spice powder
Instructions
Preparing the Ingredients
- Pork: Rinse the pork shoulder, pat it dry, and cut it into thin slices (approximately 0.5cm thick).
- Shallots, garlic, lemongrass, and chili peppers: Peel and mince the shallots, garlic, and chili peppers. Cut the lemongrass into thin slices.
- Daikon radish and carrot: Peel and shred the daikon radish and carrot.
- Scallions: Rinse and chop the scallions.
- Accompanying vegetables: Wash and thinly slice the lettuce, herbs, bean sprouts, and cucumber.
Marinating the Pork
Combine the minced shallots, garlic, lemongrass, chili peppers, 2 tablespoons annatto oil, 3 tablespoons fish sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, ½ teaspoon MSG, 1/3 teaspoon five-spice powder, unsweetened milk, and 2 tablespoons honey in a bowl.
Add the sliced pork to the marinade, ensuring it is evenly coated. Cover the bowl and refrigerate for at least 1 hour.
Grilling the Pork
Option 1: Charcoal Grill
- Thread the marinated pork onto skewers.
- Place the skewers over a hot charcoal grill.
- Baste the pork with the marinade periodically while grilling.
- Turn the skewers regularly to ensure even cooking.
- Grill for about 5-7 minutes per side, or until the pork is cooked through and slightly charred.
Option 2: Oven Grill
- Preheat the oven to 200°C (400°F).
- Thread the marinated pork onto skewers.
- Arrange the skewers on a baking tray.
- Grill the pork in the preheated oven for 15-17 minutes, turning halfway through.
Option 3: Air Fryer
- Preheat the air fryer to 200°C (400°F).
- Thread the marinated pork onto skewers.
- Place the skewers in the air fryer basket, ensuring they don’t overlap.
- Air fry the pork for 10 minutes, then flip the skewers and air fry for another 10 minutes.
Option 4: Pan-Frying
- Heat a large skillet over medium-high heat.
- Add a thin layer of oil to the skillet.
- Place the marinated pork slices in the skillet.
- Cook for 3-4 minutes per side, or until golden brown and cooked through.
Preparing the Accompaniments
Chả Giò (Spring Rolls)
- Follow your preferred chả giò recipe to prepare the spring rolls.
- Fry or bake the chả giò until golden brown and crispy.
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Pickled Vegetables
- In a bowl, combine 2 tablespoons sugar and 3 tablespoons vinegar.
- Add the shredded daikon radish and carrot to the mixture and toss to coat.
Nuoc Cham (Dipping Sauce)
Add chopped garlic and chili pepper flakes for an extra layer of flavor and heat. Adjust the amount according to your spice preference. Start with a small amount and add more to taste.
Presenting and Savoring Your Bún Thịt Nướng
Arrange the cooked vermicelli noodles on a serving plate.
Layer the Flavors:
- Grilled Pork: Top the noodles with the grilled pork slices.
- Chả Giò (Optional): If using chả giò (spring rolls), add them to the plate alongside the pork.
- Pickled Vegetables: Scatter the pickled shredded daikon radish and carrot over the dish.
- Roasted Peanuts: Sprinkle roasted peanuts for a nutty crunch.
- Chopped Scallions:Garnish with chopped scallions for a fresh touch.
Dipping Sauce:
Nuoc Cham: Place a bowl of nuoc cham dipping sauce on the side.
Additional Tips
- MSG and Five-Spice Powder: If you prefer, you can substitute the MSG and five-spice powder in the marinade with other seasonings like black pepper or coriander powder.
- Grilled Tofu or Tempeh: For a vegetarian alternative, replace the grilled pork with marinated tofu or tempeh.
- Experimentation: Feel free to experiment with different herbs and vegetables in your nuoc cham to create your personalized flavor profile.
With these simple steps, you can recreate the authentic and delightful Bún Thịt Nướng experience in your own kitchen. Enjoy the vibrant flavors and textures of this quintessential Vietnamese dish!
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