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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

  1. 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.
  2. 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

  1. 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

  1. Soak the noodles for 2 hours, until tender. Drain well.
  2. Divide the noodles between 4 serving bowls.
  3. Top each bowl with a sliced pork chop, lettuce, Thai basil, mint, cilantro, carrot, daikon, and roasted peanuts.
  4. Serve with Nuoc Cham alongside. Enjoy!


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