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Bun Viet
Fall in love with this homestyle Vietnamese noodle bowl made with lemongrass grilled pork and nuoc cham to serve.
SERVES
4
Ingredients
Lemongrass Grilled Pork
- 4 center-cut pork chops, ½-inch (1.25 cm) thick
- 3 stalks lemongrass, very finely chopped
- 1 shallot, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons (30 ml) sugar
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) sweet soy sauce
- 2 tablespoons (30 ml) vegetable oil
Nuoc Cham
- ½ cup (120 ml) fish sauce
- ½ cup (120 ml) sugar
- 4 limes, juice
- 1 ½ cup (350 ml) water
- 2 red chilies, sliced
- 2 cloves garlic, grated
Noodle Bowls
- 1 package (1 pound/454 g) rice vermicelli noodles
- 1 head leaf lettuce, shredded
- 1 bunch Thai basil, torn leaves
- ½ bunch mint, torn leaves
- ½ bunch cilantro
- 1 carrot, sliced
- 1 daikon radish, sliced
- 2 tablespoons (30 ml) roasted peanuts, crushed
Directions
For the Lemongrass Pork
- In a bowl, mix together lemongrass, shallot, garlic, sugar, fish sauce and vegetable oil. Add the pork chops and toss to coat. Cover and marinate for 2 hours or up to overnight.
- Preheat a grill pan over high heat. Grill each pork chop for 2-3 minutes per side. Slice and serve on top of noodles.
For the Nuoc Cham
- In a small bowl, mix the fish sauce, sugar, lime juice, water, and chilies, stirring until the sugar is dissolved. Set aside for serving.
For the Noodle Bowls
- Soak the noodles for 2 hours, until tender. Drain well.
- Divide the noodles between 4 serving bowls.
- Top each bowl with a sliced pork chop, lettuce, Thai basil, mint, cilantro, carrot, daikon, and roasted peanuts.
- Serve with Nuoc Cham alongside. Enjoy!
