Bún thịt nướng (grilled pork on a rice noodle salad bowl)

A southern Vietnamese "salad in a bowl": cold rice noodles with fresh vegetables, lemongrass-grilled pork, peanuts and a fish sauce dressing. Ideal for summer, a filling lunch.

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Method

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1. Mix the lemongrass, garlic, shallots, fish sauce, sugar, oil and pepper, toss with the meat, and refrigerate for at least 1 hour. ⏱ Timer: 1 h
2. Cook the rice noodles according to the packet, rinse with cold water, and drain well.
3. Fry the meat in batches in a hot griddle pan, over charcoal or under the oven grill, for 2-3 minutes per side, until cooked through and caramelised. ⏱ Timer: 2 min
4. Line the bottom of deep bowls with lettuce, cucumber, bean sprouts and herbs, top with the rice noodles, then the grilled meat and sliced fried rolls.
5. Sprinkle with peanuts, drizzle with spring onion oil, and add pickled vegetables alongside.
6. Serve the nước chấm in a separate small bowl; everyone pours it on before eating, and mixes it all together.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• You can store the components separately, so you can take it to work; only pour on the dressing right before eating.
• Can also be made with chicken or grilled tofu.

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More southeast asian ideas

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• Sisig (crispy chopped pork in a sizzling plate)
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• Inihaw na liempo (grilled pork belly)
• Mee goreng mamak (spicy fried egg noodles)
• Char kway teow (wok-fried wide rice noodles with prawns)
• Babi kecap (sweet soy braised pork)
• Tokwa't baboy (fried tofu and pork in vinegar-soy sauce)

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