Thursday, March 8, 2012

Bún Thịt Nướng (Vietnamese Rice Vermicelli with Grilled Pork)

Bún Thịt Nướng is hands down, my favorite Vietnamese dish ever! Everyone loves phở, and I do like it every so often, but I can eat bún every single day, especially when the weather is warm outside and you need a nice cool bowl of noodles. I like phở for cold winter days, but it better damn be really good phở with sirloin, brisket and all sorts of other cow parts.

Like I say, bún is a very light, fresh and cooling noodle dish, and is perfect for the summers. There are a ton of raw veggies in there, and I just like it anytime and every time. :)



Ingredients (2 servings)
  • 2 bunches of dried vermicelli, soaked and cooked as per instructions on the packet
  • 1/2 cucumber, cut into sticks
  • 1 cup đồ chua (Vietnamese pickled carrots and radishes), drained and dried
  • approx. 8 oz thịt nướng (Vietnamese BBQ Pork)
  • 2 leaves romaine lettuce, torn into small pieces
  • 2/3 cups nước mắm chấm (Vietnamese Dipping Sauce)
  • 2 handfuls mung bean sprouts, washed and dried



Method
  • Divide the cooked vermicelli equally into two bowls, and do the same with the cucumber sticks,  đồ chua romaine lettuce and mung bean sprouts.





the nuoc mam cham has been poured!

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