Bún Thịt Nướng

in

Thịt Nướng simply means ‘barbecued meat’ and bún is noodles. The meat is usually pork shoulder. I used pork neck.

Two components which make the taste: the marinade and the dipping sauce nước mắm.

Marinade for pork:

2 shallot, finely chopped
2 garlic cloves, finely chopped
1 tablespoon honey
3 tablespoons fish sauce
3 tablespoons vegetables oil
1 tablespoon superfine sugar.

Dipping sauce:

Nước mắm is a generic term for dipping sauce.

2 garlic cloves, finely chopped.
3 bird’s eyes chilies, thinly sliced.
75 ml fish sauce.
50 ml white vinegar'.
40 gram superfine sugar.

Bún
For the noodles you should use thin (1 mm) rice noodles. Pour boiling water over the noodles and soak for 10 minutes. Wash the noodles in cold water until all the starch is removed and they don’t stick together. The noodles are served cold.

Toppings:
Roasted peanuts, coarsely crushed.
Cucumber.
Pickled carrot and daikon.
Fried shallot.
Spring onion oil.
Vietnamese mint.
Thai sweet basil.

Before assembling the dish.

When eating you mix everything together, I think this is the proper way to eat.

Crispy shallot. Before frying mix the sliced shallot with salt and soak in water for 10 minutes. Dry the shallot before frying. This will draw out moisture and make the shallot more crispy. You can use the same technique when frying tofu.

Mở hành (onion oil).