Cherry & Dennis Helper Habitat
Vietnamese Bun Thit Nuong Pork Noodles
越南烤肉米粉
Recipe overview
Lemongrass pork over cool vermicelli, greens and lime-fish dressing.
01
Ingredients
Main ingredients
- 500 g pork shoulder
- 300 g dried rice vermicelli
- 200 g cucumber
- 150 g lettuce
- 150 g bean sprouts
- 20 g mint leaves
Pork marinade
- 2 stalks lemongrass
- 2 tbsp fish sauce
- 1 tbsp sugar
- 3 cloves garlic
Noodle dressing
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 4 tbsp water
02
Tools
- knife
- two boards
- bowls
- pot
- griddle
- food thermometer
03
Steps
Step 1
Slice pork into thin pieces
Slice pork into thin pieces. Keep the pieces even in thickness so they cook at the same rate.
Step 2
Finely chop lemongrass and garlic
Finely chop lemongrass and garlic. Keep the pieces even in thickness so they cook at the same rate.
Step 3
Toss pork with marinade; rest twenty minutes
Toss pork with marinade; rest twenty minutes. Cover and refrigerate for the stated time, keeping raw pork juices away from salad ingredients.
Step 4
Shred cucumber; wash lettuce and mint
Shred cucumber; wash lettuce and mint. Drain washed salad ingredients in a clean colander so water does not pool in the bowl.
Step 5
Rinse, briefly blanch and drain sprouts
Rinse, briefly blanch and drain sprouts. Lift the food as soon as it softens so it does not lose its bite.
Step 6
Mix fish sauce, lime juice, sugar and water
Mix fish sauce, lime juice, sugar and water. Stir until the sugar and salt dissolve, then adjust seasoning gradually.
Step 7
Cook vermicelli as directed and drain
Cook vermicelli as directed and drain. Follow package time until soft but springy, then drain immediately.
Step 8
Cool noodles with safe drinking water
Cool noodles with safe drinking water. Cool quickly with safe drinking water only, then drain thoroughly.
Step 9
Heat griddle and lay pork out in batches
Heat griddle and lay pork out in batches. Add the food when the pan is hot but not smoking to avoid scorching.
Step 10
Brown both sides and cook pork to 75°C for at least 30 seconds
Brown both sides and cook pork to 75°C for at least 30 seconds. Check the centre, and continue cooking and recheck if it is not done.
Step 11
Divide noodles and vegetables among bowls
Divide noodles and vegetables among bowls. Assemble in a clean large bowl off heat; this dish is not cooked at this stage.
Step 12
Top with cooked pork and mint; dress and serve
Top with cooked pork and mint; dress and serve. Serve the portions promptly so the finished texture is preserved.
Common mistakes
- Never use raw-pork marinade as dressing; cook pork fully.
- Raw-pork marinade must never dress ready-to-eat noodles.
- Wet noodles dilute the lime-fish dressing.
Tips
Keep raw-pork and ready-to-eat boards and tongs separate.
