Bún Thịt Nướng
also called bun thit nuong · bún thịt nướng · grilled pork vermicelli · grilled pork noodle bowl · vermicelli bowl · noodle bowl · bun bowl · cold noodle bowl · B1
- Phở & Bánh Mì
- serves 4
- recipe says 2 hr 45 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| 3 stalks(tender lower third, minced fine)lemongrass | stir the marinade | marinate chilled 2 hr | grill 8 min, until the edges char | arrange the bowl, dress at the table |
| 3 cloves(minced)garlic | ||||
| 2 Tbs(25 g)granulated sugar | ||||
| 2 Tbs(30 mL)fish sauce | ||||
| 1 Tbs(15 mL)vegetable oil | ||||
| 1 lb(450 g; sliced 1/4 inch across the grain)pork shoulder | ||||
| 6 oz(170 g)rice vermicelli | boil 4 min, rinse cold | |||
| 3 qt(2.8 L)water | ||||
| 4 leaves(shredded)lettuce | ||||
| 1/2(in matchsticks)cucumber | ||||
| 1/2 cupmint | ||||
| 1/2 cup(drained)đồ chua | ||||
| 1/4 cup(chopped)roasted peanuts | ||||
| 2 Tbsfried shallots | ||||
| 1 cupnước chấm | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.
Pans and tools
1stir the marinade
2marinate chilled 2 hr
goes in with what step 1 made
3boil 4 min, rinse cold
5arrange the bowl, dress at the table
goes in with what steps 3 and 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 8 min2 of 5 steps give no time
- Needs you
- about 8 min
- If you get it wrong
- Narrow — sugar and fish sauce on thin pork goes from charred edges to burnt through fast, and the eight minutes over the fire is all of it
stir the marinade
not timedfrom the start
boil 4 min, rinse cold
4 minwalk awayfrom the start
marinate chilled 2 hr
2 hrwalk awayfrom the start
grill 8 min, until the edges char
8 minneeds you2 hr in
arrange the bowl, dress at the table
not timed2 hr 8 min in
- needs you
- you can walk away
- never timed
You'll need fridge
Goes with
See how it is written
>> title: Bún Thịt Nướng
>> category: Rice, Beans & Grains
>> tags: pork, rice noodles, vietnamese, lemongrass, grill
>> counters: Phở & Bánh Mì
>> aka: bun thit nuong, bún thịt nướng, grilled pork vermicelli, grilled pork noodle bowl, vermicelli bowl, noodle bowl, bun bowl, cold noodle bowl, B1
>> pairs-with: nuoc-cham, do-chua
>> servings: 4
>> time: 2 hr 45 min
>> slack: narrow — sugar and fish sauce on thin pork goes from charred edges to burnt through fast, and the eight minutes over the fire is all of it
>> step: stir the marinade
Stir @lemongrass{3%stalks}(tender lower third, minced fine), @garlic{3%cloves}(minced), @granulated sugar{2%Tbs}(25 g), @fish sauce{2%Tbs}(30 mL) and @vegetable oil{1%Tbs}(15 mL) into a marinade.
>> step: marinate chilled 2 hr
Marinate @pork shoulder{1%lb}(450 g; sliced 1/4 inch across the grain) in @&(~1)marinade{} in the #fridge{} ~marinate{2%hr}.
>> step: grill 8 min, until the edges char
Grill @&(~1)pork{} over hot coals ~grill{8%min}, turning once, until the edges char and the sugar catches.
>> step: boil 4 min, rinse cold
Boil @rice vermicelli{6%oz}(170 g) in @water{3%qt}(2.8 L) ~boil{4%min}, then drain and rinse cold.
>> step: arrange the bowl, dress at the table
Arrange @&(~1)noodles{} over @lettuce{4%leaves}(shredded), @cucumber{1/2}(in matchsticks), @mint{1/2%cup} and @đồ chua{1/2%cup}(drained), lay @&(~2)grilled pork{} across the top, and finish with @roasted peanuts{1/4%cup}(chopped), @fried shallots{2%Tbs} and @nước chấm{1%cup} poured over at the table, then turned through with chopsticks until everything is wet.